Fromage Frittata

Ossau-Iraty, a sheep milk style cheese from the Basque region, has a profile of caramelized onion with a hazelnut finish. It also exudes much of the Basque terroir, which is rich in flowers and grass. The cheese lengthens the elegance of the Chanterelles.

Ingredients
1 pound chanterelle mushrooms
3 tablespoons olive oil
3 tablespoons shallots
1/4 teaspoon Kosher salt
6 eggs
1 cup grated Ossau-Iraty (or another hard sheep milk cheese)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil

Method
1. During the months of May and September, Chanterelle mushrooms can be found in local markets, and are great for Omelets and Frittatas. If you can’t find Chanterelle mushrooms, just use whatever mushrooms are in season. First clean the mushrooms with a small soft brush or paper towel. Brush off the excess pine needles and dirt, and tear the mushrooms into smaller pieces.
2. To cook the mushrooms, heat the olive oil and shallots in a small sauté pan over medium heat and season with the kosher salt. Cook for about 4 to 5 minutes or until the mushrooms are soft but still al dente (fully cooked, but not overly soft). Set aside.
3. Preheat the oven to 325°F. In a bowl, beat the eggs well and mix in the mushrooms, 3/4 cup of cheese, and salt and pepper to taste.
4. Heat the olive oil in a small skillet or omelet pan over medium low heat and pour in the egg mixture. As soon as the bottom is solidified and lightly browned, sprinkle 1/4 cup of the Ossau-Iraty over the top and place the pan into the preheated oven.
5. Bake for 15 to 20 minutes, or until the top of the frittata has set, then remove and cool for 5 minutes before inverting and serving.

Pairs well with any red (Grenache, Cabernet, Pinot Noir), dry rosè from Southeastern France, white Sauvignon or Pinot Blanc.

Serves 2