Instructions
Follow the steps and taste along the way.
Roast the potatoes
Preheat the oven to 220 °C. Cut the potatoes into approximately 2 cm cubes and toss with 5 g of olive oil, 1 g of salt, and 0.4 g of black pepper. Spread them in a single layer on a baking sheet and roast for 22–25 minutes, until tender and golden around the edges.
Sauté the leek and mushrooms
Slice the mushrooms and cut the leek into thin rounds. Heat 4 g of olive oil in an ovenproof pan, add the leek, and sauté for 2 minutes. Add the mushrooms and cook for another 5–6 minutes, stirring occasionally, until the liquid they release has evaporated and the mushrooms are lightly browned around the edges. Season with 0.5 g of salt and 0.3 g of black pepper.
Prepare and bake the frittata
In a bowl, whisk the eggs with the egg whites and cottage cheese until the mixture is smooth. Stir in the finely chopped chives, 1 g of salt, and the remaining 0.3 g of black pepper. Pour the mixture over the sautéed mushrooms and leek. Reduce the oven temperature to 190 °C and bake the frittata for 15–18 minutes, until the center is set but the top remains pale and tender.
Toss the fresh salad
Cut the radishes into thin slices and the cucumber into half-moons. Mix the lemon juice with the Dijon mustard and the remaining 3 g of olive oil. Toss the dressing with the vegetables and season with the remaining 0.5 g of salt and 0.3 g of black pepper.
Serve
Let the baked frittata rest for 2 minutes, then divide it into two portions. Serve hot with the golden potatoes and fresh salad. The frittata should be set in the center but still tender when sliced.
