Hectic fun in the Cadigan at 9AM!
People are slowly trickling in… time’s a-tickin’!
I only eat eggs if it’s in baked goods, but I love making egg-based dishes for people. (Once I realise that a chick is not going to drop out of the egg I’m about to crack, I’m all good.) Unfortunately, I never know how these dishes turn out, so if I ever make an inedible egg-based dish for you, do tell!
This frittata is based on Sylvia’s love for potatoes, cheese and eggs for an all-American breakfast. Once I read that the original recipe called for cubed cheese instead of grated, I was sold. Imagining those pockets of gooey, ooey, melty cheese. Mmm…
Unfortunately, I was too busy running around the kitchen to get a picture of the frittata once it was done baking. But just imagine the previous picture with a more golden hue and you’re good!
- 2 Tbsp olive oil
- 4 medium red potatoes, diced
- 1/2 cup mushrooms, sliced
- 12 eggs
- 2 Tbsp buttermilk
- 1/2 tsp salt
- 1/2 Tbsp black pepper
- 1/2 Tbsp smoked paprika
- 1/4 cup chives, chopped
- 4 oz cubed colby jack cheese
- Preheat the oven to 350 degrees
- Heat a pan (unless you have an oven-proof skillet, in which case, use that) and add the olive oil.
- When hot, add the potatoes and saute for about ten minutes (until the potatoes are almost tender).
- Add the mushrooms and saute until the potatoes are tender.
- In a large bowl, whisk the eggs, buttermilk, salt, pepper and paprika together.
- Mix in the chives and cheese.
- Arrange the potatoes and mushrooms in a pan (unless they're in an oven-proof skillet already). Pour the egg mixture on top.
- Bake for about 15-20 minutes, until the frittata is somewhat firm.
- Remove from the oven and let cool before serving.
- This is a very large frittata - you may want to halve the recipe.