Main courses
Frittata with funnel chanterelles
Main courses
Easy
25 min
This is a classic Italian egg dish that differs from an omelette in one respect; namely that it starts on the stovetop but finishes in the oven. The filling can be almost anything.
Wild ingredients
Instructions
- Fry the mushrooms in a little oil in an oven-proof pan. I have my ancient cast-iron pan, but many modern pans can also handle oven heat.
- Season with salt and pepper.
- Crack eggs into a bowl, and mix with milk, whisking well. Add salt and pepper.
- Pour the egg mixture into the pan, then place it in a preheated oven at 180 degrees.
- Bake the frittata for 12 to 14 minutes until golden and cooked through. Serve with plenty of fresh herbs on top, or as it is.
The Mushroom Handbook
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