-Place a rack in upper third of oven; preheat oven to 350 degrees.

-Thinly slice 1 cup of chanterelle mushrooms.

-Rinse 3-4 leeks under running water, then cut in half and wash again between the layers.

-Cut the leeks into thin half moon shaped pieces.

-Add the sliced mushroom to a large skillet (don’t add any oil or liquid).

-Cook over medium heat stirring often until all the moisture from the mushrooms has evaporated and they’re dry.

-Then add 1 TBS ghee or butter to the skillet.

-Add leeks; cook, stirring often, until softened, about 5-6 minutes.

Meanwhile, whisk together the following:

12 large eggs

1/2 cup crème fraîche or sour cream

2 TBS coarsely chopped flat-leaf parsley

1/2 cup provalone cheese

Season with sea salt and pepper

-Increase the heat to medium-high and add another TBS of ghee to the skillet.

-Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture.

-Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

-Sprinkle another 1/4 cup Fontina cheese over eggs and transfer skillet to oven.

-Bake frittata until golden brown and center is set, 25-30 minutes.

-Serve warm or at room temperature.