My lovely local Italian deli had more chanterelles and I couldn’t leave them there. They’re like a little golden treasure and with their subtle flavour are delicious. I was tempted to make the tagliatelle again but we’ve been eating alot of pasta lately. One thing we haven’t had for an age is a Frittata, so I decided on one of those.
So, where from here? A frittata is an Italian omelette with fillings. These vary and unlike the Spanish Omelette, you can really put anything you like in there. A brunch favourite of mine, I often make a leek and mushroom omelette so I thought that I would replicate it with the chanterelles. The leek is very sweet and the chanterelles very delicate so it works well with a bold flavour like rocket on the side. Often frittata recipes have milk in but as I’m lactose intolerant I don’t bother. If you’re not please feel free to add a few tablespoons of milk to the egg. Sometimes there’s cheese on top but I didn’t want to distract from the deliacte chanterelle flavour. This is very easy and very quick!
250g chanterelles, chopped (or other mushrooms, I often make with mixed or portabello mushrooms)
1 leek, finely sliced
4 large eggs (or 5 medium), beaten and seasoned with S&P
Olive oil for frying
Sauté the leeks over a medium heat for 5 minutes or so until the leeks are soft but not brown.
Add the mushrooms and cook for a couple of minutes.
Add the egg mixture and reduce the heat slightly as you don’t want to brown the egg on the base of the pan too quickly. The eggs will begin to set. Once the egg is set at the bottom but still slightly eggy on the top I like to finish it under a hot grill. It take just a cuople of minutes to brown. This way it’s still slightly eggy in the centre. You could always flip it over as you would do for a Spanish Omelette.
Related recipe on Eat like a girl: Spanish Omelette
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