Marc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
Servings:4 | Calories:368 | Total Fat:31g | Chol:385mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 31g
Sat Fat 8g
Total Carb 5g
40% Extra-virgin olive oil
5% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
8 large eggs, beaten 1 tablespoon chopped tarragon 1/4 cup extra-virgin olive oil 1/2 pound chanterelle mushrooms, sliced if large (see Note) Salt and freshly ground pepper 2 ounces Fontina or Gruyère cheese, shredded (1 / 2 cup)
Directions : View recipe directions on foodandwine.com