- 6
- 10 mins
- 10 mins
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
Preparation
Step 1
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 stove top, 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.
Read More http://www.ivillage.com/mushroom-and-potato-frittata/3-r-395670#ixzz1fCe98I1l
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