Mushroom frittata with mountain cheese and radicchio

Name: Mushroom frittata with mountain cheese and radicchio
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 200 g white mushrooms; 2 spring onions (40-50 g); 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Oil; 40–50 g Radicchio Salad; 15–20 g grated mountain cheese

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

200 g white mushrooms
2 spring onions (40-50 g)
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 TABLESPOONS Oil
40–50 g Radicchio Salad
15–20 g grated mountain cheese

Directions

1
Clean and slice the mushrooms. Clean, wash and drain spring onions and cut into fine rings. Mix eggs, 1 tablespoon cold water, some salt, pepper and nutmeg
2
Heat the oil in a small, coated pan (approx. 16 cm Ø). Fry the mushrooms for 4-5 minutes while turning. Finally add 2/3 of the spring onions and fry briefly. Season with salt and pepper. Pour eggs evenly over the mushrooms and let them simmer covered at low heat for 15-20 minutes
3
Clean and wash the radicchio, drain well and cut into fine strips. When the frittata has set, sprinkle with cheese and cover and let it melt. Arrange the finished frittata with the radicchio and sprinkle with the remaining spring onions