Prep 15 mins
Cook 1 hr
Perfect for breakfast or brunch, goes great with toasted Italian bread or savory scones.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 -2 garlic clove, minced
- 1 1⁄2 lbs small red potatoes, scrubbed and finely diced
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1 cup chopped portabella mushroom
- 4 ounces diced prosciutto or 4 ounces diced ham
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon italian seasoning
- 1 1⁄2 tablespoons dry nonfat dry milk powder
- 3 tablespoons light cream
- 8 large eggs, lightly beaten
- salt and black pepper (to taste)
- 1⁄4 cup grated parmesan cheese or 1⁄4 cup asiago cheese
- 1 cup grated fontina or 1 cup mozzarella cheese
- Preheat oven to 350°F.
- In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes.
- Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently.
- Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender.
- Allow mixture to cool for 5 minutes.
- In a small dish, mix together dry milk with light cream until smooth.
- Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper.
- Lightly oil or grease an ovenproof skillet or casserole dish.
- Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F.
- Remove pan from oven, and sprinkle frittata evenly with grated cheeses.
- Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set.
- Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned.
- Allow to cool slightly before slicing and serving.
Pretty darn good. I was concerned that it would be over-kill on potato but found it worked great. Only change I made was yogurt for the cream. I didn't find I needed to cook as long as the recipe stated, mine was done in about 10 mins less (could be due to our mountain air). Tasty recipe, thanks for sharing.
This is excellent! The only thing I do differently is I cook mine on the stove in a large skillet. I tip the pan from side to side and lift the sides with a fork to ease the wet ingredients underneath to cook better without drying. Then I place a large dish over the top of the skillet and turn the pan and dish over and then slide the frittata back into the skillet! I make mine on top of the stove in the warmer months. A trick I learned from my ex's grandmother from Italy. Top with the cheese and cover til it melts! This is delicious and soooo filling! Great for a brunch!
This was a realy hit;but I did cut everything down for 2. Great combinations of flavours. It truly is a meal inn a pan.Thanks for posting. I made this for WT4. Rita