Frittata with mushrooms, potatoes, and cheese

Name: Frittata with mushrooms, potatoes, and cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 6 pcs eggs; 30 ml milk; to taste salt; to taste black pepper; 1 pinch nutmeg; 1 pinch red pepper; 30 g butter; 300 g potatoes; 4 pcs green onion; 280 g sliced button mushrooms; 1 pcs garlic; 1 tsp chopped thyme; 70 g frozen green peas; 55 g grated firm cheese

Baked egg dish with potatoes, button mushrooms, green peas, and firm cheese.

Total: 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 745
Protein: 51 g
Fat: 40 g

Ingredients

for 4 servings

eggs6 pcs
milk30 ml
saltto taste
black pepperto taste
nutmeg1 pinch
red pepper1 pinch
butter30 g
potatoes300 g
green onion4 pcs
sliced button mushrooms280 g
garlic1 pcs
chopped thyme1 tsp
frozen green peas70 g
grated firm cheese55 g

Method

8 steps

Preheat the oven to broiler mode.
In a bowl, whisk the eggs with milk, salt, pepper, nutmeg, and red pepper.
Melt the butter in a heavy-bottomed skillet. Add the diced potatoes and cook for 3 minutes until soft.
Add the green onion, mushrooms, garlic, and thyme. Cook, stirring, until the moisture from the mushrooms has evaporated.
Add the peas, heat everything together, distribute the vegetables evenly across the skillet, and sprinkle with cheese.
Pour the egg mixture over the vegetables, reduce the heat to low, and cook covered for 2 minutes.
Transfer the skillet to the oven under the broiler for 4 minutes until a golden crust forms and the eggs are set.
Let the frittata rest for 3 minutes before slicing.