When we think about the springtime, we see sunny days and leisurely mornings. That can only mean one thing–it’s brunch time! A weekend brunch is the time to reconnect with friends after a long winter of hibernation. Putting together a great brunch doesn’t have to be fussy or overly complicated, especially when you keep things low-key and simple. Frittatas are a quintessential morning staple and is both elegant and worthy of being the main attraction in a brunch spread. If you’ve never cooked one before, think of it as a quiche without the crust. Made by combining eggs and other delicious ingredients, the frittata is baked in the oven until it’s fluffy on the outside and custardy on the inside. Great for entertaining company and feeding a crowd, our Chanterelle Mushroom Frittata is our pick for the perfect spring brunch.
If we’re talking about spring here, that means we’re also talking about wild mushrooms and more specifically, Chanterelle mushrooms. Worth their weight in gold, Chanterelle Mushrooms are highly prized all over the world for their delicate, nutty and robust flavors. One of the most popular wild fungi among chefs, chanterelle mushrooms have inspired a wide variety of delicious recipes. Its enticing aroma and chewy texture is best suited for meat, poultry and of course, eggs. If you’re unable to find this golden-hued mushroom at this time, you may also use our Dried Chanterelle Mushrooms, which are just as flavorful and delicious.
Chanterelle Mushroom Frittata
Yields: 4 servings
- 8 large eggs
- 2 organic green onion stalks, chopped
- 1 medium onion, diced
- 1 clove of garlic, minced
- 1/2 pound of fresh Chanterelle Musrooms or Dried Chanterelle Mushrooms, diced
- 1 and 1/2 cup of Fontina or Gruyere cheese, shredded
- 1/4 cup of low-fat evaporated milk
- 1 tablespoon of tarragon
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- Olive oil
1. Preheat your oven to 325 degrees. Spray a 9×12 baking dish with non-stick cooking oil.
2. If using dried Chanterelle mushrooms, reconstitute them by blanching in boiling water for 2-5 minutes or soaking in lukewarm water for 30 minutes. If using fresh Chanterelle mushrooms, you may skip this step.
3. In a large skillet, heat up the olive oil and cook the onions until softened and translucent, about 5 minutes.
4. Then add the minced garlic and cook for another minute.
5. Add the diced chanterelle mushrooms and cook for another 5 minutes. Remove from the heat and set aside.
6. In a separate bowl, beat together the eggs, tarragon, evaporated milk, salt and pepper. Add the onions, garlic and mushrooms and gently whisk together.
7. Pour the mixture into the baking dish. Top generously with the cheese. Bake for about 30 minutes until the eggs look fluffy.
8. Remove from the oven and allow for the frittata to cool for at least 5 minutes. Sprinkle the chopped green onions on top before serving.
Which other ingredients do you like put in a frittata? What are your favorite foods to eat for brunch?