Photo & Styling: Dor Moshe

Yield: 4 servings

Prep Time: 60 minutes

Level: Medium

Ingredients:

1 medium potato
3 tablespoons olive oil
1 ½ baskets button mushrooms, coarsely chopped
3 cloves garlic, sliced
2 cups frozen broccoli florets, thawed
Salt and pepper to taste
¼ cup milk
5 eggs
4 + 1 slices Tnuva Muenster Cheese, cut into small pieces
3 tablespoons fresh parsley, chopped

Instructions:

1. Cook the potato until softened but not cooked completely. Dice.
2. Heat the olive oil in a large skillet and saute the mushrooms until most of the liquid has evaporated.
3. Add the garlic, and saute for an additional 2 minutes. Season with salt and pepper. Taste and correct seasoning.
4. Add the broccoli and the potato and cook for 5 minutes, stirring occasionally.
5. Turn on the oven to 390⁰F. In a large bowl, beat the milk, eggs, 4 slices of cheese and parsley. Transfer the contents of the skillet to the bowl and mix well, then pour back into the skillet. Cover and cook for 5-10 minutes or until the bottom is brown.
6. Sprinkle the pieces from the last slice of Muenster cheese on top of the frittata. Put in the oven and bake until the center is set.