One of my favorite ingredients ever is the simple egg.
There are so many things you can do with it.
From a perfectly cooked soft boil egg to a yummy omelet.
I really enjoy making frittata in cupcake tins.
They are great for brunch.
Chanterelle and spring onion frittata
1 teaspoon butter
1 cup chanterelles, cleaned
1 spring onion, thinly sliced
butter for the cupcake tins
8 large eggs
1/2 cup cream
1/4 cup parmesan
Melt the butter in a pan and saute the chanterelles until they get golden.
Add the spring onions and saute until soft.
Season with salt and pepper.
Heat the oven to 300F, 180C.
Butter the cupcake tins.
Beat together eggs, cream, salt and pepper and pour the mixture into 10 cupcake tins.
Fill them up 3/4.
Add chanterelles, spring onions and parmesan.
Bake for about 10-12 minutes or until set and golden.
Photo by Colin Cooke