Already thinking about what to have for brunch this Sunday? A vegetable omelet with chanterelle mushrooms is definitely the way to go. The Veggy Classic mix with onion, garlic, rosemary, kale and tomato has everything you need for the perfect omelet.
Ingredients 2 Portions
Clean the chanterelles and cut them into small pieces. Slice the scallions. Cut the bell pepper into strips.
Heat the olive oil in a pan. Add the chanterelles to the pan along with scallions the bell pepper and the Veggy Classic and fry for a short time.
Crack the eggs into a bowl, whisk well and pour into the pan. Cover and allow to cook until the eggs are done.
Serve on a plate with some cottage cheese. Season with sea salt and ground pepper and enjoy.