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Recipe Detail Page
Potato Mushroom Baked Frittata
Winter 2015
A vegetarian egg dish provides a nice pot luck-dinner option for those who’d like something on the simpler side. This baked frittata is also simple to prepare and can be served hot out of the oven, cold, at room temperature or reheated. Most frittatas are cooked right in the skillet, but this version, transferred to a baking dish, is much easier for making ahead and toting to a party. Though this dish is plenty tasty on its own, you may want to offer up a dish of chili sauce, savoury tomato jam or some sliced tomatoes to serve alongside.
Serves 8
2 tbsp (30 mL) butter
1 lb (500 g) sliced mixed mushrooms
Salt and freshly ground pepper
½ tsp (2 mL) dried rosemary or 1 tsp (5 mL) minced fresh
1 medium oblong potato, peeled
12 eggs
½ cup (125 mL) cream (any type)
1 cup (250 mL) shredded Gruyère cheese
1 Preheat oven to 400°F (200°C). Grease an 11 x 7-inch (28 x 18-cm) baking dish.
2 Melt butter in a large skillet over medium-high heat. Sauté sliced mushrooms, ½ tsp (2 mL) salt, pepper to taste and rosemary for 10 to 15 minutes or until mushrooms release their liquid and are golden brown.
3 Meanwhile, shred potato on the coarse side of a box grater; you should have about 1 cup (250 mL). Place in a strainer and squeeze out excess liquid. Stir into mushrooms to evenly combine. Spread evenly in baking dish.
4 Whisk eggs in a large bowl until frothy. Whisk in cream, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper. Pour over potatoes and mushrooms. Sprinkle with cheese.
5 Bake for about 25 minutes until puffed and set. Let stand 10 minutes before serving, or cool, cover and refrigerate for up to 2 days. Serve cold or at room temperature or warm. For warm, cover with foil and bake, in a 350°F (180°C) oven for about 20 minutes. Cut into wedges to serve.
Serves 8
