Chanterelle Omelette with tomatoes and cream cheese baguette

4 portions

Ingredients:

• 300 g chanterelles or other fungal
• 2 scallions
• 12 eggs
• 1 1/2 cups water

Baguette:

• 8 slices baguette
• 100 g cream (philadelphiatyp)
• 1 box cherry tomatoes (250 g)
• 1/2 red onion
• 1 1/2 cup chopped parsley
• butter oil
• salt, flake salt, black pepper

To do this:

1. Share the mushrooms if they are large. Cut spring onions into strips.
2. Fry the mushrooms in a frying pan until all liquid has evaporated. Add 1 tablespoon butter and cook about 3 minutes. Season with 1/2 teaspoon salt and 1 pinch of pepper. Add the scallions and remove from heat.
3. Whisk together eggs, water, 1 1/2 teaspoon salt and 3 pinches of pepper. Heat 1 tablespoon butter in a large skillet. Pour the cheese mixture. Reduce the heat and stick, while the omelette sets, here and there with a spatula so that the loose batter can run down.
4. Tillsätt den stekta svampen när omeletten börjar bli klar, efter ca 5 minuter.
5. Bred färskost på baguetterna. Skär tomaterna i halvor. Skala och finstrimla löken. Blanda tomat och lök med 1 tsk olja, 1/2 tsk flingsalt, 1 krm peppar och persiljan.
6. Top the baguette slices with tomato mixture and serve with omelet.