"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Potato-Mushroom Frittata Recipe

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This recipe for Potato-Mushroom Frittata, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Walsh
Added: Tuesday, February 27, 2007


5 eggs
2 egg whites
1 c. diced unpeeled red-skinned potatoes
c sliced fresh mushrooms
2 tbl. sliced green onions
1 small garlic clove, minced
4 tsp. chopped fresh basil or 1 tsp.dried basil leaves
c. chopped seeded tomato
2 tbl. grated Parmesan cheese

In medium bowl, combine eggs and egg whites; beat well. Set aside.

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add potatoes; cover and cook 5-8 minutes or until crisp-tender, stirring occasionally. Add mushrooms, onions, garlic and half of the basil; cook and stir 1-2 minutes or until garlic is golden brown.

Reduce heat to low; pour egg mixture into skillet. Cook 4 minutes. As edges set, run spatula around edge of skillet and lift egg mixture to allow uncooked egg to flow to bottom of skillet. Cover; cook an additional 3-5 minutes or until top is set but still moist. Top with tomato, Parmesan cheese and the remaining basil; cover tightly. Remove from heat; let stand 1-2 minutes. Cut into wedges to serve. If desired, season to taste with pepper.




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