Author: Angel Miller

CHANTERELLE AND FONTINA FRITATTA Yields 4 servings
Ingredients
8 large eggs, beaten 1 T. chopped tarragon
1/4 c. butter (or olive oil) Salt and freshly ground pepper
1/2 lb. chanterelle mushrooms, sliced if large (most other mushrooms will also work well)
2 oz. Fontina or Gruyère cheese, shredded (1/2 cup)
Directions 1. Preheat the oven to 350°. In a medium bowl, beat the eggs with the chopped tarragon. In a large, nonstick ovenproof skillet, heat 2 tablespoons of the butter until melted. Add the chanterelle mushrooms, season with salt and pepper and cook them over medium heat, stirring occasionally, until the mushrooms have fully softened (about 5 minutes, but stoves vary).
2. Add the remaining 2 tablespoons of butter to the skillet. Add the beaten eggs and cook until they begin to set at the edges (about 30 seconds). Using a spatula, lift the edge and tilt the pan, allowing the uncooked eggs to seep underneath. Cook until the bottom is set, about 3 minutes. Sprinkle the cheese on top and move to the oven. Bake the frittata for about 8 minutes, or until fluffy and set. Slide the frittata onto a platter, cut and serve. Credit: Adapted by Angel Miller from a recipe by Marc Meyer

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