Wednesday, January 26, 2011

Farm-tastic Frittata

My sweet hubby got me a mandolin for my birthday, last week.  He got it on sale (I was sooo proud) from Williams Sonoma & it was the last one in town. So, naturally I have been just itching to try it out.  I figured since I have no clue what I am doing I better start off simply slicing & work my up to the fancier cuts down the road.  Well, I love it!!!  What I was hoping to accomplish here was for the slices of potato to be the crust so I sliced them accordingly & it worked like a charm.  When you cut into this dish the potatoes are layed up in the bottom & hold up perfectly.  Oh, the things I am going to be able to create, can't wait!!!  So, this is one those dishes you can go to when you have leftover veggies or you are just looking for a comforting breakfast for dinner. And it works no matter what ingredients you have on hand.  

2 T butter
1/2 cup mushroom, sliced
1 small onion, diced
2 garlic cloves, grated
1 small zucchini, sliced (mandolin did not work well w/this one)
2 small yukon gold potatoes (sliced on #2 w/mandolin slicer)
5 eggs, whisked
1/2 cup shredded provolone 
Garnish with dried chives

1. Preheat oven to 375F
2. In a 9 in cast iron skillet, over med high heat melt butter & add mushrooms (just remember not to crowd the pan) Cook til brown & remove from heat & set on paper plate to drain. Salt & pepper to taste. 
3. Meanwhile, add onions & garlic to skillet & saute for several minutes. Add the zucchini and cook for several more minutes until they begin to soften. Then, add the potatoes & allow them to cook for 5 to 10 mins. They are going to completely cover the bottom so but you are just wanting to warm them so they can begin cooking, they will finish in the oven. 
***Be sure to add just a little salt & pepper to taste with each layer, this helps build flavor 
4. Crack eggs in a separate bowl & whisk together (seasoned w/salt & pepper, garlic powder, onion powder, sunny paris, sweet paprika, cumin) 
5. Place mushrooms back in the skillet, spreading them out on top of potatoes, then add cheese & finally eggs.
6. Place skillet in oven & cook for 15 mins or until fork comes out clean. Allow it to rest & ENJOY!! Served w/a salad 

No worries, if you don't have a mandolin, you can use thawed shredded potatoes or even diced hash browns..whatever you have if fine.

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