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Potato Frittata with Greens and Mushrooms
Ready Time: 50min
Prep Time: 15min
Cook Time: 35min
Videos/Recipe created by The Culinary Institute of America.
Photography courtesy of Kristen Loken.
Recipe By: Chef Bill Briw
2 tablespoon olive oil
2 cups ½-inch dice yellow potatoes
1/2 cup chopped greens
2 ounces (1/2 cup) sliced mushrooms
2 ounces (1/2 cup) sliced onions
2 teaspoon minced garlic
Salt and pepper to taste
2 large eggs
3 tablespoon grated Parmesan cheese
2 whole grain bread rolls
3/4 cup arugula
Prep Time: 15min | Cook Time: 35min
In a small nonstick pan over medium heat, add half the olive oil and once hot, add the potatoes, greens, mushrooms, and onions.
As it cooks, season this mixture with the garlic, salt, and pepper.
Cook and stir until the onions are golden and the potatoes are tender.
In a small bowl, whip the eggs and season with salt, pepper, and half the Parmesan cheese.
Add the vegetable mixture into the eggs and stir until all the ingredients are equally coated with liquid egg.
Put the pan back over medium heat and add half of the remaining oil.
When hot, add the egg mixture and press it flat into the hot pan.
Cook the egg mixture until golden and then turn it out onto a plate, add the last of the olive oil to the pan and return the eggs to the pan uncooked side down.
Continue to cook until the eggs are cooked through and firm – about 1 additional minute.
While still hot, sprinkle the frittata with the remaining cheese.
Split the rolls and divide the arugula between the two.
Divide the frittata in half and top each roll with half of the eggs.
Replace the top of the rolls and serve the frittata warm or at room temperature.
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