Baked Egg Frittata with Leeks and Mushrooms, Potatoes, and a Crisp Salad

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.