Wild Mushroom Frittata

Serves 2

6 large eggs

2 tablespoons milk or water

Salt and freshly ground pepper

Pinch freshly grated nutmeg or ground nutmeg

Pinch cayenne pepper

2 tablespoons unsalted butter

3 medium new potatoes, coarsely diced

4 green onions, thinly sliced

8 to 10 ounces (227 g package) fresh mushrooms (mixed), cleaned, sliced

1 garlic clove, minced

1 teaspoon minced fresh thyme

1/2 cup frozen baby green peas, partly thawed

1/2 cup shredded cheddar cheese

In a medium bowl, whisk together the eggs, milk, 1/2 teaspoon salt, pepper, nutmeg and cayenne. Heat butter in a 12-inch, heavy, frying pan over medium-high heat and cook potatoes, sprinkled with salt and pepper, stirring occasionally, until they begin to soften, about 10 minutes.

Add green onions, mushrooms, garlic, thyme and some salt and pepper and continue to cook, stirring, until mushrooms release their liquid and the mixture is dry, about four minutes. Add peas and cook until all the vegetables are tender, another minute or two. Season to taste with salt and pepper.

Pour egg mixture and cheese over the vegetables and reduce heat to low. Cover pan and cook until done. Frittata is done when you can press lightly with your finger and it feels firm.

Serve hot or at room temperature.