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)

Directions:

• 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)

 Directions:

• 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!

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