Ingredients

• 2/3 cup chanterelles
• 1 clove garlic
• 2 tablespoons butter
• 3 eggs
• 3 tablespoons milk
• a piece of camembert cheese, about 20 g - 30 g, may be flavored, e.g. with chili, diced
• herbs: thyme (recommended) or basil
• arugula and chives

Preparation

1. Clean the chanterelles with a knife, wash and dry thoroughly. Finely chop the garlic. Heat a pan about 20 cm in diameter, add 1 tablespoon butter and melt. Add the chanterelles and garlic and fry briefly (for about 1 minute), stirring frequently over high heat. Remove from the pan.
2. Add 1 tablespoon butter to the same pan and heat over medium heat. Whisk the eggs in a deep plate with salt and milk. Pour onto the heated pan and fry for a few seconds without stirring.
3. Then push the set egg from the bottom with a spatula, moving from the edges of the pan towards the center, allowing the raw egg to flow into the free space on the pan.
4. When the omelet is wavy, puffed up, almost completely set, add the chanterelles and pieces of camembert along with a pinch of herbs: thyme, basil and 2 - 3 leaves of arugula.
5. Fry together for a moment longer, fold in half and slide onto a plate. Sprinkle with the remaining herbs and serve.