Potato & Mushroom Egg Bake

Written By Chesed Farms

Instructions

  • Heat the oven to 400°F. Chop vegetables and herbs. Put the potato, onion and garlic cloves on a high sided baking sheet then drizzle with olive oil and season well. Toss then place in the oven for 30 minutes. Add the mushrooms to the tray and cook for another 20 minutes.

  • Whisk the eggs until fluffy then add the chives, ricotta and a drizzle of truffle oil (be sparing!) and mix well. Pour the egg mixture over the vegetables and top with the parmesan the bake for 10 more minutes and serve with extra truffle oil for drizzling.

Make Ahead

To prepare some of this recipe ahead of time you can roast all the vegetables the night before and keep in the fridge until the morning then simply pour the egg and ricotta mixture over the veggies in the morning, add the cheese and bake for 10 minutes.

Potato Mushroom Egg Bake from thecookreport.co.uk

Serves 6

Ingredients

  • 750 g Potatoes cut into wedges

  • 2 Onions cut into wedges

  • 3 cloves Garlic

  • Olive Oil

  • 400 g Mushrooms

  • 3 Eggs

  • 30 g Chives

  • 150 g Ricotta

  • Truffle Oil

  • 30 g Parmesan or Vegetarian Hard Cheese finely grated

Chesed Farms
Next

Sheet pan salmon with mushroom arugula salad