Frittata with morels
- 150 g Morille
- 100 g Death's trumpet
- 6 big Egg
- 20 g Butter
- Salt and pepper
- Clean the mushrooms with a small brush. Cut morels in half and wipe with paper towel. Detail the trumpets in thin strips. Beat the eggs in omelette.
- Turn on the broiler. Heat half of the butter in a baking pan. Sauté mushrooms for 2 minutes on high heat. Season with salt and pepper, continue cooking for 6 min until the water has evaporated. Add the rest of the butter then the eggs, mix.
- Reduce the heat, cook without mixing until the omelette takes on the edges of the pan. Put the pan in the oven and continue cooking until golden brown on the edges.
- Then let frittata cool to room temperature before cutting and spread on top a little chopped chives.