Chanterelle Frittata

Preheat the oven to 485°F (250°C).

Clean the chanterelles of any dirt, wash them, and pat dry with paper towels.

Peel and finely chop the garlic. Finely chop the sage leaves.

Heat half of the butter and half of the olive oil in a heavy, high-sided skillet, add the mushrooms, and sauté over high heat for 3–4 minutes.

Add the chopped garlic, sage, and oregano to the mushrooms, and cook for another 3–4 minutes.

Squeeze the juice from the lemon.

Season the mushrooms with salt and pepper, pour in the lemon juice, and remove from the heat.

Heat the remaining butter and olive oil in an oven-safe skillet.

Lightly whisk the eggs, combine them with half of the prepared mushrooms, and pour the mixture into the skillet. Cook over low heat until the edges begin to set, while the center remains slightly runny.