Wild Mushroom Frittata with Cheddar, Green Onions, and Peas from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder

Name: Wild Mushroom Frittata with Cheddar, Green Onions, and Peas from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder
Total time: 55 min
Ingredients: ½ cup/55 g shredded Cheddar cheese; 1 garlic clove, minced; 10 oz/280 g mixed wild mushrooms (see “It’s that easy”), such as cremini, shiitake, and oyster, brushed clean and sliced; ½ cup/70 g frozen peas, thawed; 1 tsp minced fresh thyme; Salt and Freshly ground black pepper; Pinch of freshly grated nutmeg; Pinch of cayenne pepper; 6 large eggs; 2 tbsp milk or water; 4 green onions, white and tender green parts, thinly sliced; 2 tbsp unsalted butter; 3 new potatoes, scrubbed and cut into ¼-in/6-mm dice

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The beauty of a frittata is that it can be filled with just about anything, but the wild mushrooms in this one are especially delicious when combined with fluff

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Ingredients

½ cup/55 g shredded Cheddar cheese
1 garlic clove, minced
10 oz/280 g mixed wild mushrooms (see “It’s that easy”), such as cremini, shiitake, and oyster, brushed clean and sliced
½ cup/70 g frozen peas, thawed
1 tsp minced fresh thyme
Salt and Freshly ground black pepper
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
6 large eggs
2 tbsp milk or water
4 green onions, white and tender green parts, thinly sliced
2 tbsp unsalted butter
3 new potatoes, scrubbed and cut into ¼-in/6-mm dice