2 person | 15 min.
What you need
- 6 eggs
- 1/2 cup whole milk
- 250gr mushrooms
- 1/2 large onion (peeled and sliced)
- 1 cup parmesan (grated)
- 1 tbsp olive oil
- salt (to taste)
For the side: swede and pumpkin
Cook the finely cut onion with oil in a medium size pan over medium-low heat.
Add 2 tablespoon of water to make sure to cook it well.
Add the mushrooms. Season to taste with parsley, pepper and salt. Stir occasionally.
Meanwhile it cooks (8-10min) open the eggs into a bowl and mix it with Parmesan, milk, salt and pepper.
Add the mixture to the pan and cook at low heat.
Make sure the mixture fills the pan at least at 2 finger level.
Cover the pan.
To finish to cook the frittata also on the top, place a plate on top of the pan and rotate it, so to have the frittata on the plate. Let it then slip back into the pan.
Do not over cook.