| 10 | eggs |
| 300 g | potatoes |
| 1 | onion |
| 1 clove | garlic |
| 100 g | brown mushrooms |
| 200 g | spinach |
| 200 ml | heavy cream |
| 1 tsp | ground nutmeg |
| 150 g | shredded cheddar cheese |
| vegetable oil | |
| salt | |
| pepper |
Preheat the oven to 200°C/390°F. Peel and slice potatoes. Finely chop onion and garlic. Cut mushrooms into thick slices.
Add potato slices to a baking dish and toss with vegetable oil and salt. Transfer to the oven and bake at 200°C/390°F for approx. 25 min.
Heat vegetable oil in a frying pan, then add onions and garlic and fry until translucent. Add mushrooms and sauté for approx. 3 min. Add spinach and cook until wilted.
Reduce oven temperature to 180°C/350°F. In a large bowl, whisk eggs with heavy cream, nutmeg, salt, and pepper until well combined.
Spread sautéed vegetables over roasted potatoes. Pour egg mixture on top and sprinkle the cheese all over. Bake at 180°C/350°F for approx. 30 min., or until the cheese is golden and the eggs are cooked through. Slice into squares to serve immediately. Enjoy!
Made with 
in Berlin
AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Alexander Bauer
Kitchen Stories is supported by product placement
