Best Chanterelle Frittata Recipes

CHANTERELLE FRITTATA image

Yield 6 servings

Number Of Ingredients 12

1 TBS Olive Oil
1 Medium Onion, Diced
1 Clove Garlic, Minced
8 oz Chanterelle Mushrooms Diced
6 Eggs Beaten
1/4 Cup Lowfat Evaporated Milk
1/2 tsp Salt
1/4 tsp Dried Oregano
1/4 tsp Ground White Pepper
Red Pepper Sauce to Taste
1 TBS Chopped Fresh Tarragon or 1 tsp Dried
1-1/2 Cup Shredded Fontina or Jack Cheese

Steps:

Preheat oven to 325 F and spray 9"x 12"x 2" baking dish with nonstick cooking spray or wipe with butter. Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring often, until jut soft, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add mushrooms and cook, stirring often, until mushrooms are browned and tender, about 4 minutes. Remove from heat and set aside. In large bowl, whisk together eggs, evaporated milk, salt, oregano, white pepper, red pepper sauce and tarragon. Add mushroom mixture to bowl and stir to combine. Pour ingredients into prepared baking dish and sprinkle with cheese. Bake on middle rack of oven until eggs are firm and cheese is lightly browned, about 30 minutes. Remove from oven and let cool for 5 minutes. To serve, cut into squares and tope with your choice of sour cream, salsa, or pesto. Frittata can be enjoyed warm or at room temperature. Store leftovers covered in refrigerator for up to two days.

Chanterelle Frittata image

Provided by Eismeer

Categories Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

300 g chanterelle mushrooms (cleaned and chopped roughly)
4 eggs
25 ml cream (or milk)
2 shallots (finely chopped)
1 teaspoon butter
1 tablespoon parsley (fresh and chopped)
50 g parmesan cheese (optional)
salt and pepper

Steps:

Heat butter in a non stick, oven proof pan.
Add chopped shallots and fry until translucent.
Beat eggs in a bowl, alt salt and pepper, cream or milk and, if using, parmesan cheese.
Add chanterelles to shallots and let fry until they give water, fry until water has evaporated.
Add egg mixture and let set.
Put pan into oven at 200°C and let frittata bake until the desired consistency is reached.
Serve with ciabatta/artisan bread and red wine.

Nutrition Facts : Calories 245.1, Fat 15.9, SaturatedFat 6.9, Cholesterol 391.2, Sodium 174, Carbohydrate 9.5, Fiber 1.6, Sugar 3.4, Protein 18.1