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
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.
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.