Mushroom and Potato Frittata

Frittata di Funghi e Patate (Mushroom and Potato Frittata)

Italian30 Minutes

Punchline

Enjoy a comforting blend of flavors that embodies the essence of Italian home cooking tonight!

instructions

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

Peel and dice the potatoes into small cubes. Rinse them under cold water.

In a large pan, heat the olive oil over medium heat and add the diced potatoes. Cook for about 10 minutes until the potatoes are tender, stirring occasionally.

While the potatoes are cooking, finely chop the onion and slice the mushrooms.

Add the chopped onion to the pan with the potatoes and cook for 5 minutes until the onion is translucent.

Then add the sliced mushrooms and cook for another 5 minutes until they soften and release moisture.

In a large bowl, crack the eggs and whisk them together. Season with salt and pepper.

Once the vegetables are cooked, pour the egg mixture into the pan, making sure it's evenly spread over the veggies.

Sprinkle the chopped parsley on top.

Cook on the stove for about 5 minutes until the edges start to set.

Transfer the pan to the preheated oven and bake for about 10-15 minutes until the frittata is firm in the center.

Remove from the oven, let it cool slightly, and slice into wedges to serve.

Servings

How to be creative

Add cheese like feta or mozzarella for a creamier texture.
Incorporate different vegetables such as spinach or bell peppers for added flavor.
Top with a dollop of pesto or homemade tomato sauce for a fresh finish.

Important Tips

Use room temperature eggs for a fluffier frittata.
Let the frittata rest for a few minutes before slicing to help it set better.
Feel free to mix and match herbs for different flavor profiles, like basil or thyme.

nutritions