Chanterelle Frittata Food

CHANTERELLE FRITTATA

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.

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425 degrees.
• Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

CHANTERELLE FRITTATA

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.