Edamame Frittata

Preheat the oven to 325 °F (160 °C). Line a 24 cm x 35 cm mould with parchment paper.

In a pan, boil the potatos until tender. Once cooled, cut 1 cm thick slices.

Cover the bottom of the mould with the bread. Flatten with your hands, then add the potato slices.

In a large bowl, whisk the eggs with the cooking cream. Add the arugula, cheese, parsley, onion, thyme, and edamames. Mix well. Pour unto the bread and potatoes. Bake for 35 minutes. Serve hot or cold with arugula leaves as garnish.