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“Very nice for breakfast and brunches or a light dinner.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 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

Directions

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

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