- 300 g potatoes
- 1 onion
- 1 clove garlic
- 100 g brown mushrooms
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.
- 10 eggs
- 200 ml heavy cream
- 1 tsp ground nutmeg
Reduce oven temperature to 180°C/350°F. In a large bowl, whisk eggs with heavy cream, nutmeg, salt, and pepper until well combined.
- 150 g shredded cheddar cheese
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!