To give this golden dish more color, add a diced ripe tomato.
4 tbsp. butter
1 clove garlic, peeled and minced
1 medium shallot, peeled and minced
6 oz. (3 cups) fresh chanterelles, trimmed and chopped
1 tsp. fresh lemon juice
1/2 bunch fresh parsley, chopped
Salt and freshly ground black pepper
3 tbsp. heavy cream
6 eggs, lightly beaten
1. Melt 2 tbsp. butter in a large nonstick skillet over medium heat. Add garlic, shallots, and chanterelles and cook, stirring often, until mushrooms are soft, about 5 minutes. Transfer mushrooms to a bowl, add lemon juice and half of the chopped parsley, then season to taste with salt and pepper. Set aside.
2. Wipe out skillet, add remaining 2 tbsp. butter, and melt over medium-high heat. Beat cream into eggs, then pour into skillet and cook for 30 seconds, lifting cooked edges with a spatula to allow uncooked egg to flow underneath. Spoon mushrooms into center of still slightly runny eggs. Fold closed and cook for 1 minute more. Slide omelette onto a warmed platter, season to taste with salt and pepper, and garnish with remaining chopped parsley.
Variation: For a chanterelle frittata, follow recipe above using an ovenproof skillet. When egg is still runny, arrange mushrooms evenly over egg, transfer pan to a preheated 375° oven, and bake until frittata is puffed and golden, about 3 minutes. Transfer frittata to a platter and serve warm or at room temperature, sliced into wedges.