Chantarelle, spinach and courgette frittata – recipe in English

This is how I made it: I cooked chantarelles on the pomace olive for 3 min with salt, pepper and chilli. For the last minute I added some baby spinach and covered for it to shrink. I mixed the eggs with milk in a bowl with spices and I grated courgette into it so it wouldn’t be dry after baking and grated some parmesan. I olived a baking dish with a kitchen towel, I poured the eggs into it and added chanterelles with spinach. Mixed it and baked for 30 min in 190C, though you want to check it after 20, if it wavy when moving it’s not done yet. It should be firm and bubbling on the edges.

For the small (23x12cm) dish I used:

• 2 eggs
• handfull of chantarelles
• half a red chilli pepper
• handful och spinach
• half a zucchini
• salt, pepper, pomace olive