Chanterelle and Spinach Omelette

Ingredients

2/3 cup fresh spinach, chopped

1/2 cup fried chanterelles

Mix the flour and water, stir until well-blended (no lumps).

Stir in the eggs and salt, stir well and beat slightly with a fork.

Add the spinach and stir.

In a medium-sized skillet, heat 3 to 4 tbsp vegetable oil (might be olive oil or a blend you prefer) and pour the omelette into the skillet.

Wait for a couple of minutes and scatter the chanterelles all over the omelette.

Close the lid and cook over a medium heat until the bottom side is cooked and golden.

Turn over the omelette, add more oil if necessary, and cook for some minutes more until the side with chanterelles becomes golden as well.

Serve the omelette with the chanterelle-side up, sprinkled with walnut oil and accompanied by fresh rocket.

Thursday, December 10, 2009 - 5:14pm