Chanterelle and Zucchini Frittata

I have started making lots of frittata's for dinner. This summer I signed up for a local organic farm weekly CSA delivery, and frittata's are a great way to use up vegetables that I otherwise would have no idea what to do with. In fact, there have been times that I didn't even know what the vegetables were. Those nights we have "mystery frittata". Also, the kids will eat just about ANY frittata. So I can hide all sorts of obscenely healthy stuff in there!

I generally follow the same basic frittata recipe and add in my chosen veggies/cheese/meat for the night.



Chanterelle and Zucchini Frittata

1 cup fresh golden chanterelles, chopped
1 small zucchini, chopped
1 small onion, chopped
1 clove garlic, minced
1 tbsp butter
8 eggs, beaten
1/4 cup skim milk
1/4 tsp each salt and pepper
dash hot sauce
1oz finely grated grano padano cheese

1. Saute onion, garlic, zucchini and chanterelles in butter until soft in a 8" non-stick skillet (make sure the handle of your skillet is oven proof).

2. Beat eggs with milk, salt, pepper and hot sauce. Pour over veggies in skillet.

3. Cook over med-low heat until bottom and edges of frittata are set (about 7 minutes). Sprinkle with cheese and place skillet until broiler until eggs are set in the middle and the cheese is golden brown.

4. Slice into 4 slices (a lot of frittata recipes say that they serve 6, but if you're eating this as a main dish, I'd say 4 is a more realistic serving size).