Autumn frittata with rösti, mushroom & Beemster Old

Main course. 4 persons. Preparation 20 min. + 30 min. oven time

Ingredients

• 3 tbsp. sunflower oil
• 125 g smoked bacon strips
• 400 g chestnut mushrooms
• 2 onions
• 500 g chilled rösti
• 150 g Beemster Old
• 10 g fresh Italian herbs
• 6 medium eggs
• 200 g crème fraîche

Kitchen Stuff

• Quiche mold

Prepare

1. Preheat the oven to 180 °C. Grease a quiche pan with 1 tbsp. sunflower oil.
2. Fry the bacon in a non-stick frying pan for 5 min. until crispy. Meanwhile, cut the mushrooms into wedges and the onions into half rings. Fry the onion and mushrooms over medium-high heat for 10 min with the bacon, until most of the moisture has evaporated.
3. Heat the rest of the oil in a skillet and fry the rösti over medium-high heat for 8 min. Stir well to coat.
4. Meanwhile, grate the aged cheese. Remove the leaves and needles from the Italian herbs and chop finely. Put the eggs in a bowl and whisk together with the crème fraîche, 100 g grated cheese and the finely chopped herbs.
5. Mix the rösti into the mushroom mixture, spoon into the quiche mold and pour the egg mixture over it. Sprinkle with the rest of the cheese. Bake the frittata in the center of the oven in 25-30 min. until golden brown.

Looking for other recipe inspiration? Then quickly visit our recipe page.