Chanterelle Frittata

Chanterelle Frittata

Ingredients:

1 cup diced chanterelles
1 medium shallot
1 tablespoon chopped fresh basil
¼ cup Parmesan cheese
5 eggs
olive oil or butter
salt and pepper

Preheat broiler.

Brush the dirt off the chanterelles and dice enough to make 1 cup. Dice one medium shallot, and one tablespoon of fresh basil.

Heat a tablespoon of olive oil or butter in a small sauté pan. When hot, add shallots and cook until nearly translucent. Add chanterelles and cook until soft. Remove from heat. Let cool. (Don’t skip this step and try to cook everything together, or add the eggs directly on top of the chanterelles and shallots. Neither way produces desirable results, trust me!)

In a medium bowl, beat 5 eggs with a dash of salt and fresh ground pepper to taste. Add ¼ cup grated Parmesan cheese, the chopped fresh basil, and the cooled shallot and chanterelle mixture. Mix to combine.

In a large, *ovenproof * skillet, heat 1 tbsp. olive oil or butter over medium heat. When hot, add egg mixture and cook until bottom is set and the edges are firm. Transfer skillet to broiler and broil until top is cooked and beginning to brown, about one or two minutes. Remove from heat, transfer to a plate, cut into wedges, and serve.