Mini-Frittata with mushrooms

Name: Mini-Frittata with mushrooms
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 4 Spring onions; 100 g Shiitake mushrooms; 100 g Oyster mushrooms; 8 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Eggs (size M); 6 TABLESPOONS Whipped cream; 7-10 Tbsp freshly grated nutmeg; 1 red pepper; 2 stem(s) Parsley; 1/4 collar Chives; 4 TABLESPOONS White wine vinegar; 1 pinch Sugar; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

4 Spring onions
100 g Shiitake mushrooms
100 g Oyster mushrooms
8 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Eggs (size M)
6 TABLESPOONS Whipped cream
7-10 Tbsp freshly grated nutmeg
1 red pepper
2 stem(s) Parsley
1/4 collar Chives
4 TABLESPOONS White wine vinegar
1 pinch Sugar
7-10 Tbsp Grease

Directions

1
Clean and wash spring onions and cut them into diagonal slices. Clean and quarter the mushrooms. Heat 2 tablespoons of oil in a pan. Sauté the spring onion and mushrooms for about 2 minutes. Season with salt and pepper.
2
Beat the eggs and cream and season with salt, pepper and nutmeg. Grease muffin tray (with 12 moulds) well and fill in mushroom-onion mixture. Pour the egg icing over it and let it set in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes.
3
In the meantime clean, wash and finely slice the peppers. Wash the herbs and dab dry. Pluck and chop the leaves, cut the chives into small rolls. Mix vinegar, salt, pepper and sugar. Add the remaining oil drop by drop.
4
Stir in the herbs. Remove the frittata from the pan with a knife. Put it on a plate and put a tablespoon of paprika on each one. Drizzle with vinaigrette and serve. Garnish with herbs as desired.