Tuesday, December 28, 2010

Mini Mushroom Frittatas & Rosemary Fingerling Potatoes

As promised, here is the remainder of my brunch recipes from Sunday. Try changing up the frittatas to include your favorite ingredients. I just happen to love mushrooms ...

Mini Mushroom Frittatas

To make this recipe, you'll need:
  • 10-12 cremini mushrooms, sliced
  • 1 small package of oyster mushrooms, chopped (I think I used an 8-10 oz. package)
  • 1/2 tablespoon fresh chopped thyme leaves
  • Olive oil
  • Sea salt and fresh ground black pepper
  • 3 scallions, chopped
  • 6 eggs
  • 1/2 cup skim milk
  • Shredded Parmesan cheese
  • 1 regular sized muffin tin (makes 12 muffin cup frittatas)
  • Preheat oven to 350 degrees
  • Heat approximately two tablespoons of olive oil in a pan over medium heat
  • Add mushrooms and fresh thyme to pan and cook for 5 minutes (until mushrooms are soft). Season with salt and pepper to taste.
  • While mushrooms are cooking, grease muffin pan with butter or olive oil
  • Divide mixture among muffin cups
  • In a separate bowl combine eggs, skim milk, chopped scallions and a pinch of salt and pepper. Whisk until combined evenly.
  • Pour egg mixture into muffin cups, making sure the same amount is in each cup
  • Place in the oven and bake for 20 minutes or until eggs are set
  • Remove pan from oven and top with cheese. Return to oven for 1-2 minutes to melt cheese.
  • Allow frittatas to cool for 5 minutes before serving

Rosemary Fingerling Potatoes

To make this, you'll need:
  • 2-3 lbs. fingerling potatoes
  • 2 tablespoons organic, unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary
  • Sea salt and fresh ground black pepper
  • Shredded Parmesan cheese (optional)
  • Melt butter and olive oil in the bottom of a heavy-bottomed pan or pot
  • Add potatoes, season with salt and pepper and toss
  • Cover pot tightly and cook potatoes over low heat for 20-30 minutes, piercing with a fork to determine if they are finished. Mix occasionally to prevent potatoes from burning.
  • When potatoes are about done, toss with fresh rosemary, turn off the heat and cover, allowing them to stem for another 5 minutes
  • Sprinkle with Parmesan cheese (optional) and serve hot

Eggs and potatoes are a brunch staple. I hope you enjoy a nice change from omelets and hash browns to frittatas and fingerlings!

Images: 1 - 2 - 3

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