Chanterelle and Swiss Chard Frittata

I was lucky enough to go chanterelle mushroom foraging a few times this year. I equate it to Easter Egg hunting for grownup. You frolic about with a basket and search high and low for your treasures. And at the end of the day, rather than jelly beans (I mean who actually LIKES jelly beans? I despise them...) you wind up with these delicacies. I was almost drowning in them- We had more than twelve pounds on our second trip out. This frittata came about because I was worried they were going to go bad, so I started incorporating them into any and every meal we had for a week. (Chanterelle posole, chanterelle meatloaf, chanterelle and creme fraiche mac and cheese, the list goes on...) I always have eggs on hand, so this turned out to be a fairly fast, easy to whip up breakfast. 

Below are some photos of the actual hunt. It took us about two hours to find these, and if I hadn't been MADE to go back to reality, I could have stayed all day. (Other than the point where we found Eloise trying to hunt her own mushrooms and decided the forest wasn't the BEST place for a one-year old to explore...) I had a blast and learned a lot about what to look for and what to avoid. I cannot wait to go again! 


  • 2 tbsp butter or olive oil
  • 2 shallots, sliced thin 
  • 3 garlic cloves, minced
  • 1 pound Chanterelles roughly chopped (or any mixture of mushrooms you have available) 
  • 1 head swiss chard, washed and roughly chopped 
  • 10 eggs 
  • 1/2 cup parmesan shreds 

Preheat the oven to 350 degrees F. 

Heat a 10-12 inch frying pan over medium high heat. Add the butter and allow to melt. Saute the shallots and garlic until softened, about three minutes. 

Add in the mushrooms and continue cooking until all the liquid has evaporated. Add the chopped chard and cook two minutes more. Season with salt and pepper to taste. While the mushrooms and chard are cooking, beat the eggs in a large bowl until thoroughly mixed. Pour the eggs over the mushrooms and stir once to make sure it is well-mixed. 

Sprinkle with the parmesan and set in the oven until the middle is set and the edges are slightly browned, should be about 20-25 minutes. 

Let the frittata sit for five minutes before slicing. 

Whatever is leftover from breakfast will make an excellent lunch or dinner. One of the greatest things about a frittata is it can be eaten hot or at room temperature, making them an idea leftover to take to work the next day. Enjoy! 

Corie CameronComment