For the omelet with chanterelles, clean the green onions, rinse with cold water, drain well and cut into fine rings. Peel and finely chop the onions.
Heat the butter in a frying pan and fry the spring onion rings and onions. Add the ham cut into small cubes or sticks to the onions.
Clean the chanterelles dry, cut larger ones into pieces. Sprinkle with a little lemon juice and add to the onion and ham mixture in the pan. Season with salt, pepper and freshly grated nutmeg. Cook until all the liquid from the mushrooms has boiled down and finally mix in the finely chopped parsley.
For the omelet, whisk the eggs with the milk in a large bowl.
Put some fat in a deep pan and pour in the omelet mixture. Put the lid on and let it set.
Spread the mushroom mixture on the omelet and fold it. Sprinkle the omelet with chives and serve immediately.