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Chive Omelets with Chanterelles

Martha Stewart
  • minutes
  • Serves

INGREDIENTS

1 tbsp

plus 1 teaspoon extra-virgin olive oil

1 cup

chanterelle mushrooms (4 to 5 ounces), trimmed and cleaned

1 tsp

fresh thyme

Coarse salt and freshly ground pepper

4

large eggs, preferably farm-fresh

1/2 cup

heavy cream

1 tbsp

chopped fresh chives

1/4 cup

creme fraiche

Garnish: thyme sprigs