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Chanterelle and Gruyère Frittata

Ingredients

  • 8 large organic eggs
  • 1 tbsp organic chopped tarragon
  • ¼ cup Picual or Hojiblanca EVOO
  • ½ lb chanterelle mushrooms, sliced (you can substitute other mushrooms)
  • Salt and freshly ground pepper
  • ½ cup (2 ounces) Gruyère cheese, shredded (Fontina works as well)

Method

  1. Preheat the oven to 350° F. In a medium bowl, beat the eggs with the chopped tarragon. In a large nonstick ovenproof skillet, heat 2 tbsp of the olive oil until shimmering. Add the chanterelle mushrooms, season with salt and pepper and cook them over moderately high heat, stirring occasionally, until the mushrooms are browned, about 8 minutes.
  2. Add the remaining 2 tbsp of olive oil to the skillet. Add the beaten eggs and cook until they begin to set at the edges, about 30 seconds. Using a spatula, lift the edge and tilt the pan, letting the uncooked eggs to move beneath the partially-cooked eggs. Cook until the bottom is set, about 3 minutes. Sprinkle the cheese on top and bake the frittata for about 8 minutes, until fluffy and set. Slide the frittata onto a serving plate, cut into wedges and serve.

January 2022


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