Mushroom Frittata

Cut the big mushrooms into quarters and small ones into halves. Finely chop the onion and garlic.

• 5.3 oz Mushrooms
• ½ Onion, red (~ 1.5 oz)
• ½ Garlic clove (~ 0.1 oz)

In a bowl, whisk the eggs. Finely chop the chives and add to the bowl. Season with salt and pepper and mix well.

• 4 Eggs (~ 7.8 oz)
• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• Salt
• Black pepper

Preheat the oven to 350 °F.

Heat the olive oil in a non-stick frying pan over medium heat. Fry the onions and garlic until the onions turn translucent.

• 2 tsp Olive oil

Add the mushrooms and fry for approx. 3-4 minutes until browned all over. Season with paprika and thyme.

• ½ tsp Sweet paprika, ground
• ½ tsp Thyme leaves, dried

Only follow this step, if your PAN IS OVEN-SAFE. Otherwise, skip. Add the egg batter into the pan. As soon as the corners start to set, sprinkle gouda on top and bake for approx. 20-25 minutes on the middle rack of the oven until the eggs are puffed and appear cooked and the cheese is golden brown.

• 1⁄3 cup Gouda, grated (or Cheddar)

If the pan is NOT OVEN-SAFE, grease a baking dish with the olive oil, add the contents of the pan and the egg batter, mix well and sprinkle with gouda. Bake for approx. 16-18 minutes on the middle rack of the oven until the eggs are puffed and appear cooked and the cheese is golden brown.

• ½ tsp Olive oil

Enjoy your meal!