Roasted Mushroom & Potato Frittata

Is there anything so sweet as a hot cup of coffee enjoyed with a beautiful breakfast in a sunspot with nowhere to be?

And while I can’t control your to do list or sun spot today, I am giving you permission to channel those relaxed weekend vibes by making yourself a fluffy and flavorful frittata. 

But hey, this beauty isn’t just for breakfast.

Make it meal prep for lunch, or really relax into the process by making it for dinner tonight. Piled high with lightly dressed greens and your favorite un-caffeinated beverage on the side. 

Dreamy. 

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here’s what you’ll need

• little Yukon Gold potatoes

• assorted mushrooms, quartered

• onion, thinly sliced

• 2 cloves garlic, minced

• 6 eggs

• 1/4 cup cream

• chives, chopped

• greens

• goat cheese

• pesto

• 2 tbsp butter

• extra virgin olive oil

• salt

• pepper

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here’s what you’ll need to do

Preheat oven to 400 degrees.

Clean and slice little Yukon Gold potatoes into bite size pieces.
Place on a sheet tray, drizzle with extra virgin olive oil, and sprinkle with salt and pepper.
Roast in the oven for 20 to 30 minutes, or until golden and crisp.

Over medium heat, add butter and a drizzle of extra virgin olive oil to a cast iron skillet.
Saute a thinly sliced onion and 2 cloves of minced garlic until soft and translucent.

Add a couple cups of quartered mushrooms, and saute until they release their moisture and begin to brown. Season generously with salt and pepper.

In a separate bowl, using an immersion blender, mix 6 eggs and 1/4 cup heavy cream.
Season with salt and pepper.

Add roasted potatoes to the cast iron skillet.
Now add the egg mix and give everything a gentle stir.
Drizzle with pesto and top with dollops of goat cheese.

Bake for 15 to 20 minutes.

Enjoy garnished with a hit of Sriracha, chopped chives and lightly dressed greens.

YUMMY.