Sandee's Portabella Frittata
photo by Timberwolf Creek
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
2 quiche pans
- Serves:
- 6
ingredients
- 3 -4 potatoes, peeled, sliced, rinsed and drained
- 2 portabella mushroom caps, sliced into strips
- 1 tablespoon butter
- 1⁄2 large bell pepper, diced
- 1⁄2 large onion, diced (Vidalia is best)
- 2 tablespoons olive oil
- 3⁄4 cup ham, diced (optional)
- rosemary
- 8 large eggs
- 1⁄2 cup water
directions
- Thoroughly rinse potatoes and microwave 4-5 minutes. Drain.
- Sauté portabellas briefly in butter.
- Separately, sauté peppers and onion in olive oil. Add potatoes and rosemary (and ham), and heat through. Remove pan from heat.
- Beat eggs and water thoroughly, until eggs begin to turn a lemony color.
- Butter (or oil) a casserole dish, or individual ovenproof bowls.
- Add sautéed vegetable (and ham) mixture.
- Pour in the egg mixture. Top with sautéed portabellas.
- Bake approximately half an hour at 350 degrees.
- If you are making individual frittatas, they'll cook a little faster. Using a deep casserole dish will take a little longer. The dish is done when it puffs, and the middle doesn't move when slightly shaken. Serve immediately.
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RECIPE SUBMITTED BY
I'm the innkeeper at Timberwolf Creek in the beautiful North Carolina Smoky Mountains. Actually... I'm the entire staff at Timberwolf Creek in the beautiful North Carolina Smoky Mountains - ha! So, I'm the Queen of the Kitchen, the Reservation Diva, and the Laundry Goddess. Hey. If you have to do all the jobs, you should have cool job titles, don't you agree? (I even have the polyester mink apron and silver pipe-cleaner tiara for serving breakfast. Why not.)