So last weekend I successfully navigated the market (very similar to a farmer’s market in the States), and was able to buy things – speaking in French! Woohoo! The market here is insane – there are SO many different types of food along with produce. One stand just sold olives – there must have been over 20 types of olives! Some stands sold spices, and breads, oh it was amazing. And it was packed. It turns out the entire city must come out on the weekend just for the market, and with good reason!
One of my prize purchases were chanterelles. So fresh, and perfectly golden. They are one of my favorite types of mushrooms and I was so excited to see them! Chanterelles are not as strongly flavored as say, morels, but they do carry their flavor well even through a lot of cooking. I gave them a tough competitor to build a flavor profile with, the saucisson vaudois (sausage from Vaud). This is the local sausage of the area, very well marbled, and a great smoky taste. One thing about Switzerland is just like every area is known for a certain type of cheese, almost the same variety exists in cured meats. Despite using such a flavorful meat in these omelettes, the chanterelles did not disappear, but rather blended quite nicely. A little bit of a very mild soft cheese (camembert) to bring it all together, some green spinach for garnish, and a tasty Swiss Winter omelet is made
In the States, I doubt you can find saucisson vaudois. I know I had never heard of it before I came here. If you do find it, I encourage you to try it because it is so delicious. But if you choose a decent smoked sausage it would work fine. Omelettes are pretty flexible. In the background you can see a delicious croissant that I ate, because even though my husband cannot enjoy the bread, I still indulge Don’t think he is missing out that much. OK in bread terms he is. But he had a hazelnut yogurt with his omelette that was freaking amazing. We both love hazelnut, and are so glad to see hazelnuts incorporated into so many foods here. For some reason hazelnut flavor doesn’t seem to be as popular in the States.
Ingredients (for 1 omelette, scale up as needed):
2 tbs. oil
1 large shallot, sliced
1 clove garlic, minced
50 g fresh chanterelles roughly chopped (about 1/3 cup)
75 g saucisson vaudois, or smoked sausage (about 3 oz), chopped
1/4 wheel camembert, cut into pieces
fresh ground pepper
handful fresh baby spinach
1. Crack 2 eggs in a bowl and beat until uniform. Set aside. In a large skillet, heat up oil and saute shallot, garlic, chanterelles and sausage until the sausage is fully cooked and browned. Set the mixture aside.
2. On a medium heat, pour eggs into the skillet and let sit for a minute or so, until it just stops being runny. Place your sausage and chanterelle mixture on one half along with pieces of camembert and a few leaves of spinach. Fold over and let cook another minute or so. Flip once to brown the other side, then transfer to your plate.
3. Season with pepper if needed. You don’t need to add salt because the sausage will add plenty. Garnish with spinach. Enjoy!