Chanterelle Omelette

Name: Chanterelle Omelette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Eggs 5; Chanterelle mushrooms (chanterelle) 2.5 lbs; Grana Padano PDO cheese (to grate) 1.8 oz; Garlic 1 clove; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

192

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 192
Carbohydrates g 1
of which sugars g 1
Protein g 15.1
Fats g 14.2
of which saturated fat g 5.06
Fiber g 6.4
Cholesterol mg 268
Sodium mg 678

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 4
Cost: Average

PRESENTATION

When autumn rolls into Northern Italy, the chanterelle mushroom frittata pops up on tables everywhere. And you know what? It’s easy to see why. Those bright golden ‘finferli’ mushrooms—super tender and earthy—are a staple in local markets. It's more than just an omelet; it’s an experience you’ll really want to share. For brunch? Sure. A quick snack? Definitely. Regions like Trentino and Piedmont? They totally celebrate mushroom season with so much enthusiasm.

These mushrooms have this rich, nutty flavor. It makes the dish feel special yet pretty simple. Some folks keep it classic—just mushrooms and eggs—while others throw in fresh herbs or a sprinkle of cheese. Whatever’s in the fridge, right?

In Italy, this chanterelle frittata recipe often gets served with a glass of red wine during aperitivo. Seriously good. And listen, everyone digs right in, straight from the pan. Perfect for a warm starter, a light dinner, or even a picnic. And the wild mushrooms, called ‘gallinacci’ too, are super versatile. Used in risotto as well, so if that golden, savory flavor in rice excites you, this wild mushroom frittata is a win.

It’s an easy frittata recipe with loads of flexibility—swap ingredients based on what you’ve got. Chanterelles make each bite silky, keeping it light yet filling. Need a simple mushroom and egg dish for lunch? Or want to use up those market finds? This frittata is your ticket. Plus, it’s got that cozy Italian vibe—good food, wine, and company. Gather friends, pour some wine, and enjoy Northern Italy’s authentic flavors with this really really good dish. Pretty much, you can’t go wrong.

How to prepare Chanterelle Omelette

To prepare the chanterelle omelette, first clean the mushrooms under running water 1. In a pan about 8 inches in diameter (the same pan will also be used to cook the omelette), heat the oil with the garlic clove 2, then add the chanterelles 3.

Salt and pepper 4 and cook over medium heat for about 8-10 minutes 5. At the end of cooking, remove the garlic 6 and let it cool slightly.

Pour the eggs into a bowl and beat them with a whisk 7, then add the grated Grana Padano PDO 8 and parsley 9.

Salt 10, pepper, and mix, then add the mushrooms 11 and stir again to combine everything 12.

Pour the egg mixture into the same pan where you cooked the mushrooms 13. Cover with a lid 14 and cook over medium heat for 6-7 minutes, then detach the edges of the omelette with a spatula 15.

Flip the omelette using the lid or a plate, slide it back into the pan 16, and cook for another 6-7 minutes. Once ready, transfer the chanterelle omelette to a plate 17 and serve 18!