Chanterelle Frittata Recipes

THE ULTIMATE BREAKFAST FRITTATA

The Ultimate Breakfast Frittata image

This looks so nice when it's done, with the cheese bubbling on top. And it tastes as good as it looks! You could also use left over cooked potatoes, sliced, instead of cooking them especially for this dish.

Provided by Sackville

Categories Breakfast

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

2 potatoes, cubed
6 strips bacon, cut into bite-sized pieces
1 onion, chopped
4 mushrooms, sliced
4 eggs, beaten
1/2 cup cheddar cheese, grated
1 pinch dill or 1 pinch other herbs
salt and pepper
1 teaspoon olive oil

Steps:

Boil potatoes in a small saucepan until tender.
Meanwhile, heat oil in a pan and fry the onions, mushrooms and bacon until onions are clear and bacon is cooked.
Drain potatoes and put into frying pan, cooking for another 2 minutes.
Make sure ingredients are spread evenly over the pan and then pour eggs evenly over the base.
Season with herbs, salt and pepper, to taste.
Let cook for 2 minutes or until eggs start to set.
Sprinkle cheese over the top and bake under a grill until eggs are cooked and cheese is bubbling and brown (3-5 minutes).
Serve with a tall glass of orange juice and some toast.

CHANTERELLE FRITTATA

Chanterelle Frittata image

Make and share this Chanterelle Frittata recipe from Food.com.

Provided by Eismeer

Categories Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

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

Nutrition Facts : Calories 245.1, Fat 15.9, SaturatedFat 6.9, Cholesterol 391.2, Sodium 174, Carbohydrate 9.5, Fiber 1.6, Sugar 3.4, Protein 18.1

CHANTERELLE FRITTATA

CHANTERELLE FRITTATA image

Categories Mushroom Brunch Bake Low Carb

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 TBS Olive Oil
1 Medium Onion, Diced
1 Clove Garlic, Minced
8 oz Chanterelle Mushrooms Diced
6 Eggs Beaten
1/4 Cup Lowfat Evaporated Milk
1/2 tsp Salt
1/4 tsp Dried Oregano
1/4 tsp Ground White Pepper
Red Pepper Sauce to Taste
1 TBS Chopped Fresh Tarragon or 1 tsp Dried
1-1/2 Cup Shredded Fontina or Jack Cheese

Steps:

Preheat oven to 325 F and spray 9"x 12"x 2" baking dish with nonstick cooking spray or wipe with butter. Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring often, until jut soft, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add mushrooms and cook, stirring often, until mushrooms are browned and tender, about 4 minutes. Remove from heat and set aside. In large bowl, whisk together eggs, evaporated milk, salt, oregano, white pepper, red pepper sauce and tarragon. Add mushroom mixture to bowl and stir to combine. Pour ingredients into prepared baking dish and sprinkle with cheese. Bake on middle rack of oven until eggs are firm and cheese is lightly browned, about 30 minutes. Remove from oven and let cool for 5 minutes. To serve, cut into squares and tope with your choice of sour cream, salsa, or pesto. Frittata can be enjoyed warm or at room temperature. Store leftovers covered in refrigerator for up to two days.

GOLD CHANTERELLES WITH SUN DRIED TOMATO PESTO

Gold Chanterelles with Sun Dried Tomato Pesto image

Provided by Bobby Flay

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large onion
2 teaspoons olive oil
1 pound fresh chanterelles
1 ounces dry white wine, plus 1 ounce
1 large red bell pepper
3 ounces pitted, brined, black olives
2 to 3 cloves garlic
1 ounce Marsala
1 teaspoon tamari
6 tablespoons sundried tomato pesto, or approximately 1/3 cup rehydrated sundried tomatoes
French bread rounds
Grated Parmesan

Steps:

Chop the onion into small pieces. Preheat pan or skillet, add 2 teaspoons olive oil to heat, add onions, and begin to saute. While onions are cooking, clean the chanterelles (preferably without water, by using a brush, paring knife, and damp cloth), and cut into small pieces.
Keep an eye on the onions, adding 1 ounce of wine as they begin to stick. Clean and chop the pepper, drain, rinse, and chop the olives and peel and chop (or use press) the garlic.
After about 1/2 hour of cooking, the onions will be partially caramelized. Add the garlic to the onions, then mix in the chanterelles, with a splash of wine. Stir the mushrooms frequently. They should begin to release their own natural moisture into the pan after a few minutes of cooking. If the liquid builds up more than 1/2 inch in the pan, carefully pour off the excess liquid, reserving it for later use. Simmer for about 10 minutes, then add the pepper and olives and 1 ounce of marsala. If there's extra chanterelle liquid, add it back at this time. Cover and simmer another 5 minutes. Everything should be tender. Add tamari and sun dried tomato pesto, mix well, and serve over small French bread rounds. Garnish with grated Parmesan.

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