Mushrooms, potato and cheese frittata

As usual I have to make a egg dish for Sunday brunch. This time was a frittata and a served it with a tomato sauce. I used a large non stick sauté pan with a heat proof handle. I used shiitake and crimini mushrooms, small diced potatoes which I cooked ahead if time.
I started with olive oil at medium high heat. Add 1 tbsp chopped shallots and 1/2 tsp garlic.
Sauté the mushrooms with the shallots and garlic. Add the potatoes and cook for a minute or so. Add parmesan And about 2 qt or eggs already beaten and cook it like an omelet. Check the bottom o the pan to assure the eggs are cooking and not sticking to the pan. ( it shouldn't) . Sprinkle more parmesan cheese and Take the pan into a preheated oven at 350f and cook for 5 to 7 minutes or until the eggs are golden brown on the top.
Cut however you wish. I cut it into squares and serve it .

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