Chanterelle Mushroom and Bacon Omelette Recipe

In a large non-stick skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels.

In the same skillet, add the sliced chanterelle mushrooms and cook until tender and golden brown, about 5 minutes. Remove from the skillet and set aside.

In a mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper until well combined.

In the same skillet, melt the butter over medium heat. Add the egg mixture and cook until the edges start to set, about 2-3 minutes.

Use a spatula to lift the edges of the omelette and let the uncooked eggs flow to the bottom. Repeat this process until the top of the omelette is just set.

Sprinkle the cooked bacon and chanterelle mushrooms over one half of the omelette.

Use a spatula to fold the other half of the omelette over the filling. Cook for 1-2 minutes until the cheese is melted and the eggs are cooked through.

Slide the omelette onto a serving platter and sprinkle with extra Parmesan cheese if desired.