Keto Omelet With Zucchini And Chanterelle Mushrooms Food

ZUCCHINI WITH CHANTERELLE MUSHROOMS

Zucchini with Chanterelle Mushrooms image

Take advantage of fresh chanterelle mushrooms when you can get them and combine them with zucchini for this delicious side.

Provided by stella

Categories Side Dish Vegetables Squash Zucchini

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, minced
1 cup fresh chanterelle mushrooms, cleaned and quartered, or more to taste
1 teaspoon cornstarch
¼ cup water
2 pounds zucchini, sliced
2 pinches salt and freshly ground black pepper to taste

Steps:

Heat olive oil in a skillet over medium-low heat. Add shallot and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chanterelle mushrooms and saute for 10 minutes. Stir together cornstarch and water in a bowl and add to mushrooms. Mix well.
Add zucchini to the skillet and season with salt and pepper. Cook until zucchini are soft, about 20 minutes.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 12.9 g, Fat 7.2 g, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 110.8 mg, Sugar 4.8 g

WINTER OMELET WITH ZUCCHINI, MUSHROOMS, AND GRUYERE

Winter Omelet With Zucchini, Mushrooms, and Gruyere image

Make and share this Winter Omelet With Zucchini, Mushrooms, and Gruyere recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter
1 shallot, minced
1 tablespoon olive oil
1/2 lb fresh mushrooms, brushed clean and thinly sliced
2 zucchini, trimmed and julienned
2 tablespoons finely chopped fresh parsley
salt
ground pepper
12 -18 eggs (2-3 per person)
salt
ground pepper
6 tablespoons plain soda water
6 tablespoons unsalted butter
6 tablespoons finely shredded gruyere cheese

Steps:

Filling-in a frying pan over medium heat, melt the butter.
Add the shallot and saute until softened, about 2 minutes.
Increase the heat to med-high and add the oil.
Add the mushrooms and saute until slightly softened, about 3 minutes longer.
Add the parsley, salt, and pepper.
Remove from the heat and cover to keep warm.
To prepare each omelet, in a bowl, whisk together 2 or 3 eggs, salt, pepper, and 1 tablespoon soda water until smooth.
Melt 1 tablespoon of the butter in an 8-inch omelet pan or frying pan, preferably nonstick, over medium heat.
When it begins to sizzle, pour in the egg mixture and stir it in the center with a wooden spatula.
With the spatula, lift the edges of the egg mixture so the uncooked portion runs to the edge of the pan.
Vigorously slide the pan back and forth over the heat until the eggs begin to slip freely in the pan.
When the eggs are lightly cooked but still cream in the center, spoon 1/6 of the filling over the omelet.
Sprinkle 1 tablespoon of the Gruyere cheese over the filling.
Shake the pan; if the omelet does not slip easily, carefully loosen the edges with the spatula.
Slide the omelet onto a plate and, when halfway out, quickly flip the pan over to fold the omelet in half.
Serve immediately.
Repeat with the remaining eggs and filling until all the omelets have been made.

Nutrition Facts : Calories 348.3, Fat 29.6, SaturatedFat 14.5, Cholesterol 420, Sodium 177.6, Carbohydrate 4.7, Fiber 1.1, Sugar 2.8, Protein 16.8

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