Serves: 2
Total Calories: 153

4 eggs
3/4 cup coarsely chopped chanterelle caps
1/4 cup coarsely chopped ramps
1/4 teaspoon sea salt (optional)
pinch fresh black pepper (optional)
1 tablespoon extra virgin olive oil
3 ounces chevre

1. In a large mixing bowl, beat the eggs with a whisk or fork. Add the mushrooms, ramps, and salt and pepper, if using. Set aside.

2. Heat the oil in a medium-sized skillet over medium-low heat. Add the egg mixture and cook 2 to 3 minutes, stirring gently until the mixture begins to set. Crumble the chèvre over half the eggs. Using a spatula, gently fold the other half over the cheese.

3. Continue to cook the omelet until the cheese melts. Serve immediately.

For a Change . . .
• Use 1/2 cup grated cheddar or mozzarella instead of chèvre.

Nutritional Facts:

Serves: 2
Total Calories: 153
Calories from Fat: 113

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