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| Panfried Potatoe & Fontina Frittata |
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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 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. 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. 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. 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!!!!! |
More Recipes: Creole Stuffed Summer Squash | Jalapeno Cheesecake | Crepes Roules et Farcies | Roasted Red Pepper Salsa
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Murski Homestead Bed & Breakfast 1662 Old Independence Road Brenham, Texas 77833 email: 
Pamela Murski, Innkeeper |
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