Mushroom and Potato Frittata

The traditional Italian frittata gets a Spanish omelet-style makeover with the addition of thinly sliced golden potatoes. Serve hot for a big family brunch or throw a leftover slice between two pieces of toast for a simple before-work breakfast.

Casey Barber

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Eggs

Breakfast

Ingredients

6 large eggs		1/2 teaspoon freshly ground black pepper
1/4 cup half and half		1 tablespoon unsalted butter
1 tablespoon chopped flat leaf parsley		1 tablespoon olive oil
1 teaspoon chopped tarragon		12 cremini mushrooms, thinly sliced
1/2 teaspoon kosher salt		1/2 pound Yukon gold potatoes, sliced into 1/8-inch thick rounds

directions

Prep: 10 min Total:

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1
Preheat the oven to 425˚.
2
Whisk the eggs, half and half, herbs, salt, and pepper together in a large bowl.
3
Heat the butter and oil in an ovenproof 10-inch stainless steel or cast iron skillet over medium-high heat until melted and bubbling.
4
Add the potatoes, tossing to coat, and cook for 3 minutes or until tender and just browning.
5
Add the mushrooms and a pinch of salt and cook for 3 more minutes or until the mushrooms are just becoming tender and wilted.
6
Reduce the heat to medium-low and pour the eggs into the skillet. They should just cover the potatoes and mushrooms. Cook for 2 more minutes on the stovetop, then transfer to the oven.
7
Bake in the oven for 8-10 minutes, until the eggs are fully cooked and the frittata begins to brown on top.
8
Let rest for 5 minutes before serving.

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Mushroom and Potato Frittata

Ingredients

directions