Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 650g Rooster potatoes
  • 1 onion
  • 1 clove of garlic
  • 600g chestnut mushrooms or brown button mushrooms
  • 300g large green asparagus
  • 6 large eggs
  • 30g fresh chives
  • 150g cottage cheese
  • 30g grated Pecorino cheese (parmesan)
  • To serve: lettuce of choice
  • Salt and pepper
  • Olive oil
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Preparation time: 45 MIN Cooking time: 40-45 MIN
  1. Preheat the oven to 200°C.
  2. Cut the potatoes into wedges, chop the onion and garlic. Arrange everything in a large deep oven dish. Drizzle with olive oil, season with salt and pepper. Toss together and roast for 25-30 minutes, or until lightly golden and cooked through.
  3. Meanwhile, slice the mushrooms and chop the green asparagus into 4 cm pieces.
  4. Add the mushrooms and asparagus to the deep oven dish, drizzle with olive oil and roast for 5 minutes.
  5. Meanwhile, beat the eggs until pale and fluffy. Finely chop the chives and add to the eggs, along with the cottage cheese.
  6. Remove the dish from the oven, pour the egg mixture over the roasted vegetables and add the grated Pecorino cheese. Bake for 10 more minutes, until golden brown and the egg is set.
  7. Serve with your favorite lettuce.

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