Best Potato And Mushroom Frittata Recipes

MUSHROOM, BACON, AND POTATO FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Cut the bacon into small pieces and cook in an oven safe saute pan until crispy. Remove to a paper towel lined plate to drain.
• In the bacon drippings, saute the mushrooms and onions until cooked through and softened. Remove to plate.
• Drizzle about a tablespoon of olive oil into saute pan and saute potatoes, turning often, until cooked through and lightly browned.
• While potatoes are cooking, beat eggs, salt, and pepper.
• Return the mushrooms, onions, and bacon to the saute pan, spreading evenly.
• Add beaten eggs, sprinkle with rosemary and cook on medium until just set around the edges.
• Place saute pan in the preheated oven and cook for approximately 10 minutes, or until center is set. Sprinkle with shredded cheese and place back in the oven until cheese is melted.
• Slide out onto serving plate and cut into wedges.

POTATO AND MUSHROOM FRITTATA

Steps:

• scrambled the eggs, if you want add milk. then set aside.
• heat oil then add onion first then garlic, add a pinch of salt.
• after the onion is almost translucent add the tomato/tomato sauce.
• then add the mushroom and potatoes until the potatoes are almost done.
• add a little bit of butter. and salt and pepper.
• when the butter is melted, add the scrambled egg then add the grated cheese.
• wait until the bottom of the egg is cooked,then finish the egg to oven until the top is cooked.
• top with a little bit of grated cheese.

MUSHROOM AND SWEET POTATO FRITTATA

Steps:

• Heat oven to 350ºF.
• Cook potatoes in boiling water 3 min.; drain. Set aside.
• Heat dressing in large ovenproof skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until tender. Stir in potatoes.
• Whisk eggs and pepper in medium bowl; stir in Parmesan and half the shredded cheese blend. Pour over vegetables. Top with remaining cheese.
• Bake 20 to 25 min. or until knife inserted in center comes out clean.