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Potato and Mushroom Frittata

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Potato and Mushroom Frittata

with cheddar cheese, arugula and sour cream

Informations supplémentaires
35 min. | 558 kcal | easy | Family, Vegetarian | 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