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Summery Chanterelle Frittata | Oven-Baked
(0)
25 min
Quick
Gurkerl Küche
Herrlich fluffige Sommer-Frittata mit aromatischen frischen Eierschwammerln, feinem Bergkäse und frischen Kräutern – schnell in der Pfanne gestartet und im Backrohr perfekt goldbraun gebacken.
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Clean the chanterelles thoroughly (do not wash, clean with a brush or paper towel instead) and halve or quarter larger mushrooms.
Finely dice the red onion, chop the garlic clove, and finely chop the parsley. Coarsely grate the Bergkäse cheese.
Preparing & baking the frittata
In a bowl, vigorously whisk the eggs with the whipping cream, half of the grated Bergkäse cheese, and a pinch of salt and pepper. Stir in the chopped parsley.
Chef's tip
Fresh chanterelles should never be washed in water, as they soak up liquid like a sponge and lose their flavor. A damp cloth or a brush is completely sufficient.
This goes perfectly with a fresh green leaf salad with a light pumpkin seed oil dressing.
Ingredients
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