Potato and mushroom frittata


I have like 20 pages left of The Fault in Our Stars by John Green. I know the book was written for teenagers, but since I’m turning like [old] soon I might as well indulge in a bit of teen drama to remember my forgotten youth and all that. Although both main characters are terminally ill, which would make it kind of hard to identify with them, I think a lot of people actually do. Because they’re smart. And who doesn’t think they’re smart? For someone who’s [old] I think I’m pretty smart. 😛

As my smart fictional friends Hazel Grace and Augustus Waters say: “Some infinities are bigger than other infinities. Okay? Okay.”

In that case, some frittatas are better than other frittatas (that just sounds insane). Think cubes of potatoes and grated mushrooms snugly baked in a sea of eggs and deepened by feta cheese. Okay? Okay.





5 eggs

30 ml milk

1 teaspoon thyme

1 potato, cubed

250 g portabellini mushrooms, grated

1 onion, chopped

1 teaspoon garlic

Handful of cheddar cheese

Few blocks of danish feta cheese


1. Cook the potatoes in some water. Once done, set aside.

2. Fry the onions and garlic in a splash of oil. Once the onions turn translucent, add the bacon and fry until all the moisture has evaporated.

3. Arrange the potatoes and mushrooms in a shallow ovenproof dish.

4. In a separate bowl, whisk the eggs, milk and thyme. Add some salt and pepper to taste.

5. Pour the eggs in the shallow dish along with the cheddar and feta cheese and bake in the oven for 25 minutes at 180 degrees. Serve with fresh bread and some Tabasco.


One thought on “Potato and mushroom frittata

  1. I LOVE The Fault in Our Stars! And I totally agree on the fritattas…all fritattas are NOT made equal. But these do look delicious.

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