Chanterelle and Fontina Frittata

1. 1

   Preheat the oven to 350.

2. 2

   In a medium bowl, beat the eggs with the chopped tarragon.

3. 3

   In a large, nonstick ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering.

4. 4

   Add the chanterelle mushrooms, season with salt and pepper and cook them over moderately high heat, stirring occasionally, until the mushrooms are browned, about 8 minutes.

5. 5

   Add the remaining 2 tablespoons of olive oil to the skillet.

6. 6

   Add the beaten eggs and cook until they begin to set at the edges, about 30 seconds.

7. 7

   Using a spatula, lift the edge and tilt the pan, allowing the uncooked eggs to seep underneath.

8. 8

   Cook until the bottom is set, about 3 minutes.

9. 9

   Sprinkle the cheese on top and bake the frittata for about 8 minutes, until fluffy and set.

10. 10

    Slide the frittata onto a platter, cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.