Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Chanterelle mushrooms have a fairly short season and this omelet is one of the many ways in which I like to enjoy them. This omelet is garlicky and cheesy, and will fill you up for hours - it's low carb and keto bonus too!


Recipe Summary

10 mins
10 mins
20 mins
1 serving


Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a non-stick skillet over high heat. Cook and stir garlic until quite crispy and golden brown, 2 to 3 minutes. Reduce heat to medium. Add zucchini and chanterelle mushrooms. Cook and stir until golden brown, about 5 minutes.

  • Increase heat to medium-high and spread zucchini and mushrooms over the bottom of the skillet. Pour in eggs. Pick up skillet and tilt to spread egg evenly. Working quickly, sprinkle in cheese and season with salt and pepper. Reduce heat to medium. Watch for the top of the omelet to begin bubbling and give the pan a wiggle to loosen the base. When cheese has melted on top and egg has the desired consistency, fold omelet over and serve.

Cook's Note:

I like my eggs cooked very well, so I flip my omelet over in the pan and cook until dry before folding and transferring to a warm plate. You can also fold the omelet over in the pan and place under the grill for a moment or two to finish.

Nutrition Facts

264 calories; protein 13.3g; carbohydrates 6.7g; fat 20.4g; cholesterol 357.9mg; sodium 379.2mg. Full Nutrition