Informations supplémentaires
35 min.
|
558 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Peel the potatoes then cut them into small cubes. Thinly slice the mushrooms, shallot and green onion. Whisk the eggs in a bowl.
2. Cook the potatoes
Place the potatoes in a small saucepan with enough water to cover. Bring to a boil and cook 4-6 minutes until the potatoes are tender and slightly firm. Drain and let dry.
3. Cook the mushrooms
Heat a drizzle of oil in a skillet over medium-high heat. Add the mushrooms and shallot and cook 4-5 minutes until colored. Add the spices, potatoes and green onion and cook for 1-2 minutes. Add salt and pepper.
4. Bake in the oven
Transfer the mushroom mixture to a baking dish or keep in the skillet if it's ovenproof. Add the eggs and cheddar and mix well. Season to taste. Bake in the oven for 18-22 minutes until the eggs are cooked.
5. Plate your dish
Meanwhile, season the arugula with a drizzle of oil, a dash of lemon juice, salt and pepper. Serve the frittata and garnish with the sour cream and arugula. Bon appétit!
6unitFresh egg
300gYellow Potato(es)
120gWhite Medium Mushroom
1unitShallot
40gArugula
86mlSour Cream
0.5unitLemon
8gSpice Mix (Onion Powder,Spice Mix Roasted Garlic and Peppers,Lemon Pepper,Dried Parsley)
80gMild Cheddar
2unitGreen Onion(s)
What you need
pan, baking dish, pot, strainer, bowl, whisk
558 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
32g
11%
fat
33g
51%
cholesterol
625mg
208%
fiber
5g
20%
protein
35g
saturated
14g
70%
sodium
502mg
21%
sugar
6g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg