VEGETABLES: This is a delicious omelette that will be healthy too if egg whites are used instead of whole eggs.

OMELETTE WITH CHANTERELLES:

5 eggs                                                              

2 tbsp. chopped herbs, e.g. chervil, chives

2 tbsp. butter                                                   

filling:

    1 tbsp. butter                                               

    1 clove garlic, halved

    8 oz. chanterelles mushrooms                     

    2 tbsp. whipping cream

    salt and pepper                                

sprigs of herb to garnish

To prepare filling:  In a large saucepan over medium heat, melt butter and sauté garlic for 1 minute and discard. Add chanterelles to the pan and cook over medium-high heat for 5 minutes. If the mushrooms give off too much liquid, remove with a slotted spoon and cook the juices until reduced before returning mushrooms to the pan.

Remove pan from heat, stir in cream and season with salt and pepper. Keep warm.

In a large bowl, beat eggs together with the chopped herbs and 3 tbsp. water. In a large non-stick skillet, pour in the eggs. Tilt the pan to spread the eggs until the whole pan is covered evenly.  When the bottom of the omelette is set, spoon in the filling over half of the egg surface; then fold over the other half to enclose. Remove the pan from heat. Cut omelette in half by using the spatula, and slide the 2 halves onto warmed serving plates. Garnish with herb sprigs to serve.

NOTE:  7-8 egg whites can be used instead of whole eggs. Any mixture of vegetables, such as chopped red and green peppers, onions, button mushrooms and black olives can be substituted for chanterelle mushrooms.