Murski Homestead Bed and Breakfast

Panfried Potatoe & Fontina Frittata: Breakfast-Brunch

Servings: 6

Prep time:30 minutes

Ingredients:

• 

  1 tablespoon Extra virgin olive oil

• 

  1 tablespoon Butter

• 

  3/4 lb Fingerling Potatoes, cut into 1/2 inch thick pieces

• 

  1/4 cup Fresh herbs (Parsley, Rosemary, Thyme, etc.), chopped

• 

  10 large Eggs

Step 1:

Preheat oven to 375 degrees. Heat oil and buter in a 10 inch ovenproof nonstick skillet over medium heat. Add potatoes; season with salt and pepper. Cook; stir occansionally, until potatoes are tender and golden brown, 12 to 15 minutes. Stir in herbs.

Step 2:

Meanwhile, whisk the eggs in a medium bowl; season with salt and pepper. Stir in the cheese; pour mixture over potatoes. Stir until eggs begin to set slightly, about 30 seconds. Without stirring, continue cooking until eggs are set on the sides and bottom, about 2 minutes. Transfer skillet to oven; bake until just set, 12 to 15 minutes.

Step 3:

Slide frittata onto a serving platter, or let cool and slide into a 10 inch pie plat (and cover with a second pie plate) for easy transport. Serve garnished with chopped herbs if desired.

Step 4:

Start meal with fresh Basil-tomato soup, serve frittata with Blueberry bread & cream cheese, a good cup of Joe and end with Poached Pears drizzled with Chocolate Sauce! Fabulous!!!!!