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| Mushroom Frittata |
Ingredients
1 tablespoon olive oil
1 small red potato
2 cups diced mushrooms [oyster mushrooms are particularly good]
coarse salt
freshly ground black pepper
4 eggs
1/4 teaspoon crushed, dried thyme
2 ounces grated Fontina cheese
Method
Heat oven to 350
Heat oil in a 9-inch nonstick skillet. Scrub potato and cut into 1/4-inch thick
slices. Peeling isn’t necessary. Sauté potato slices and mushrooms over
medium-high heat, turning them occasionally, until potato slices are tender,
about 10 minutes. Season with salt and pepper.
Beat together eggs, thyme, and salt and pepper to taste. Pour over potatoes
and cook over medium high heat until eggs are moist but set 4 to 5 minutes.
Sprinkle cheese over eggs. Bake until cheese melts 3 to 5 minutes.
Cut into squares and serve immediately.
1 tablespoon olive oil
1 small red potato
2 cups diced mushrooms [oyster mushrooms are particularly good]
coarse salt
freshly ground black pepper
4 eggs
1/4 teaspoon crushed, dried thyme
2 ounces grated Fontina cheese
Method
Heat oven to 350
Heat oil in a 9-inch nonstick skillet. Scrub potato and cut into 1/4-inch thick
slices. Peeling isn’t necessary. Sauté potato slices and mushrooms over
medium-high heat, turning them occasionally, until potato slices are tender,
about 10 minutes. Season with salt and pepper.
Beat together eggs, thyme, and salt and pepper to taste. Pour over potatoes
and cook over medium high heat until eggs are moist but set 4 to 5 minutes.
Sprinkle cheese over eggs. Bake until cheese melts 3 to 5 minutes.
Cut into squares and serve immediately.