Frittata with chanterelles

Ingredients for 2 servings:

• 200 g chanterelles, cleaned and brushed
• 1 tbsp olive oil
• 1 tbsp butter
• 1 garlic clove(s), finely chopped
• 1 small onion(s), chopped
• ½ bunch leaf parsley, chopped
• salt and pepper
• 3 eggs
• 75 g cream or Cremefine
• 50 g Gruyère or Emmental cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

a light little meal

Heat a small nonstick pan. Sauté the mushrooms over high heat. Reduce the heat, add the oil, butter, garlic, onion, and half of the parsley, and sauté briefly. Season the mushrooms with salt and pepper and remove from the heat. Whisk the eggs with the cream and season with salt and pepper. Pour the egg mixture over the mushroom mixture and cook, covered, over low heat for about 10 minutes. Add the cheese and the remaining parsley, and cook, covered, for another 10 minutes.