Chanterelle and Kale Oven Frittata


How great are frittatas?! Easy to make, very nutritious and substantial, they will keep you going for hours, they will keep for a few days in the fridge, and they will effortlessly feed a crowd.


Here, I use a potato base and mingle a few of my favorite seasonal treasures with the eggs, but you should substitute with any available mushrooms and greens. The flavour is earthy with umami tones, and there is a contrast of textures from the potatoes, chanterelles, and crispy kale tops above the surface.


The quantities are for a 18 cm * 25 cm baking tray, and there are some details in the process that will make a difference.


Line the tray with parchment paper, brush oil over the bottom and sprinkle salt evely. Cover the surface as well as possible with:

  • Potato slices, 2 cm thick, about 3 medium pcs

and also place a few slices around the side edge of the tray (do not worry if there are some small holes). Sprinkle some more salt on the top of the potatoes. Place in preheated oven at 200 Celsius and roast for 30 minutes, until just pierceable with the tip of a knife. Remove from oven and allow to cool. While the potatoes are roasting, in a smoking hot non stick pan, sear

  • Chanterelles, about 400 gr, depends on how mushroomy you want it.

until they lose almost half their volume (this is water evaporating from within) and slightly burn. When the potatoes have slightly cooled down, spread the chanterelles on top to cover the surface evenly. Use them to patch up any holes in the potato layer. Then also evenly spread:

  • Kale, cut in small pieces by hand (or about 1 cm strips), 1 - 2 cups, depending on your preference

  • Black Peppercorns, freshly ground

In a bowl whisk:

  • Eggs, 8 pcs

  • Mustard, mild, 3 tbsp

  • Salt, to taste, and dilute with

  • Milk, 1/4 cup

Pour over the tray and gently move around to spread it evenly. You will be using the egg mixture basically as a glue for the rest of the ingredients and you want it beneath the surface of the tips of the kale, so that some of it dries out during baking and crisps up.

Cover with aluminum foil and place in the oven for 20 minutes. Remove foil and continue baking for another 30 minutes approximately. When the eggs are set, sprinkle evenly over the surface a good amount of:

  • Parmesan, grated, about 1 cup

return to oven, switch to the grill and leave for another ten minutes, until the cheese has melted and formed crust like spots. Remove on a wire rack to cool.


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