At the Farmers Market this morning the forger stand had big baskets of Chanterelles. They were beautiful and I had to have some. I purchased a bunch of them and as I continued to walk through the market I picked up some eggs as well. Fresh eggs are great when you have them available, and in my opinion make great frittatas. Chanterelle Frittata, nothing would be more savory!
Chanterelle Frittata (serves 4)
Chanterelles (about a cup) – washed, trimmed and chopped
¼ of an onion, chopped
¼ cup of Heavy Cream
¼ tsp of Rosemary, chopped
1 tbsp of butter
Salt and Pepper to taste
First, place a large oven proof nonstick pan over medium heat. Melt your butter and add in your onion and Chanterelles. Sauté them together and season with a bit of salt and pepper and sprinkle the rosemary over them. Stir them frequently.
Meanwhile, preheat your oven to 400 degrees. In a bowl whisk together your eggs, heavy cream, and a pinch of salt and black pepper.
Next, when your onions are transparent; pour your egg mixture over the onion and chanterelle mixture. Place your pan into your 400 degree oven and keep a close eye on it. Once your frittata starts to puff up and pull away from your pan it is almost ready. I like to see some golden color around the edges and give the pan a little giggle to be sure your frittata is set and cooked through.
Finally, remove your pan from the oven carefully and let it cool a minute or two before handling. Gently use a spatula to loosen the edges of your frittata. With a serving plate ready, carefully flip your frittata out of the pan and onto your plate. Slice and it is ready to serve. (This is great with a nice sharp cheese and a green salad.)