Here’s a rough outline of the frittata I made with my mother this weekend for brunch. I about leapt out of my shoes with excitement when I saw chanterelles at Costco, of all places, and had to make a frittata featuring their rich, nutty taste. The chard we used was harvested from the garden, the last of summer, and the eggs came from a friend down the road who has chickens. Feedback, comments, questions, etc are welcome!!
-two cups chanterelle mushrooms, chopped
-six strips bacon, chopped
-three green onions, chopped on the diagonal
-1 ½ cups grated gruyere cheese
-1/4 cup chopped garlic scapes (optional—can substitute two cloves pressed garlic)
-1 ½ cups chopped chard or spinach
-1/4 cup water plus 1 Tbs apple cider vinegar
-8-10 eggs, depending on the size, whisked together
-salt and pepper, to taste
- Preheat oven to 350 degrees.
- Sautée the bacon in a cast iron skillet until barely cooked, or until desired texture is reached. Remove from pan, let cool, chop into one inch chunks, and set aside.
- Cook chopped chanterelles in the bacon fat, salt, and pepper until they stop releasing steam, then remove from pan. Set aside.
- Steam pressed garlic or garlic scapes and leafy greens in the water/apple cider vinegar mixture in the cast iron until just done.
- Evenly distribute mushrooms, bacon bits, and chopped green onions over the top of the greens and garlic scapes.
- Whisk grated gruyere into the eggs, then pour evenly over the ingredients in the cast iron.
- Place cast iron in preheated oven. Depending on the size of your cast iron, cook time will be between 20-30 minutes, or until the eggs have puffed up. You may want to broil the frittata for 1-2 minutes to create a nice brown top. Keep a keen eye on your frittata as it bakes! If overcooked, the mushrooms may become rubbery and sad. 😦
- Remove from oven, let cool slightly, slice, and serve. Makes great leftovers or lunches to take on the go!
I hope you all enjoy! I had so much fun feeding people with these beautiful ingredients and wanted to share the love with the interwebs.
Enjoy the last throws of summer produce before we head into squash, beets, and apple season. Plenty more recipes to come. 🙂