Ingredients
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup chanterelle mushrooms (4 to 5 ounces), trimmed and cleaned
1 teaspoon fresh thyme
Coarse salt and freshly ground pepper
4 large eggs, preferably farm-fresh
1/2 cup heavy cream
1 tablespoon chopped fresh chives
1/4 cup creme fraiche
Garnish: thyme sprigs
Preparation
Heat a skillet over medium-high heat. Add 1 tablespoon oil; heat until hot but not smoking. Cook mushrooms with thyme, stirring halfway through, until caramelized and tender, 4 to 5 minutes; season with salt and pepper. Set aside.
Whisk together eggs, cream, and chives. Heat remaining teaspoon oil in a medium nonstick pan over medium-high heat. Cook one quarter of the egg mixture, swirling to coat pan, until set, 1 to 2 minutes, flipping halfway through; season with salt. Fold into quarters; transfer to a platter. Repeat 3 times with remaining egg mixture. Top omelets with mushrooms and a dollop of creme fraiche. Garnish with thyme.
