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! Continue reading