Frittata with Chanterelles, Chives, and Cheese

A simple egg dish enhanced with chanterelles, fresh chives, and Gruyère, the famous Swiss cheese. Frittata can be enjoyed for breakfast or lunch, and is often served as a warm appetizer.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Butter, unsalted

  • pieces Shallot

  • 150 g Mushrooms, oyster

  • pieces Spices, ginger, ground

  • 2 spoons Alcohol, Wine, White

  • 6 pieces Egg, fresh

  • pieces Salt, table

  • 3 spoons Cheese, groats

Steps

  1. Clean the chanterelles with a damp cloth. If they are very dirty, quickly rinse them with cold water and dry them with paper towels. Tear or cut larger mushrooms into bigger pieces, while smaller ones can be left whole. Peel and finely chop the shallot. Finely chop the chives as well.

  2. Crack the eggs into a bowl and gently whisk them with a hand whisk. Season with salt and pepper to taste, then mix in the cheese.

  3. Place a heatproof pan on the stove and melt the butter in it. First, sauté the chopped shallot until translucent. Add the chanterelles and chives, and cook the ingredients while stirring for 7-8 minutes, or until the chanterelles are lightly browned.

  4. Pour in the wine and wait for the liquid to evaporate or cook off, then spread the chanterelles evenly in the pan and pour the egg mixture over them. Do not stir. Let the frittata cook on medium heat for 3-4 minutes until the bottom is nicely set, then place the pan in a preheated oven for 5 minutes to allow the top to set as well.

  5. Serve the baked frittata directly in the pan it was cooked in, but warn diners that the pan is hot. Serve with bread or toast on the side.

Nutrition Information (Per 100g)

  • Calories: 143.18 kcal
  • Fat: 9.79 g
    • Saturated Fat: 4.33 g
  • Carbohydrates: 1.44 g
    • Sugars: 0.16 g
  • Protein: 8.67 g
  • Fiber: 0.48 g