Saturday, August 23, 2008

Frittata with mushroom and potatoes

Every Olympics throws up heroes and villains. I am sure everyone has a pick of their favorites during the course of the Olympic games. My favorites are Dara Tores for her sheer will power and being an inspiration for everybody on the wrong side of the age scale. Usain Bolt the other, the joy with which he participates in his events and his celebration afterward. Swimming is also one of my favorites but the over the top coverage and focus on the Phelps phenomenon was just nauseating to say the least. Don't get me wrong his achievement is phenomenal alright and has to be held in awe but...

We had fun,

at the beach!

Now we are ready to,
head home!

Frittata is one of those things that I have been wanting to cook for a long time but never got around to it. Had half a dozen eggs sitting in the fridge a box of mushrooms and a potato which all needed to be finished up before vacating the beach rental. Frittata seemed the best way to use up all of them and also make a dish that everyone would like it. It has eggs and everybody around here loves eggs. We had it for dinner with some crusty garlic bread.


Serves: 4
1. 4 Eggs
2. 1 Large Russet Potato, cleaned peeled and cut into tiny cubes
3. 1 box of mushrooms (used Cremini Mushrooms) cleaned and cut into small pieces
4. 1/2 Medium sized red onion chopped fine
5. 2 -3 tsp black freshly ground pepper
6. 1 tbsp parmesan cheese
7. salt to taste
8. 4-5 tsp oil

1. In a pan heat 2 tsp of oil and when hot add the potatoes and saute till they start to turn golden brown. Half way through add salt and some pepper powder. Set it aside to cool
2. In the same add another tsp of oil, saute the onions till translucent. Add the chopped mushrooms and cook till soft, add salt and pepper amd make sure there is no moisture. Set it aside
3. Beat the 4 eggs with some salt and pepper. Add the cheese and mix.
4. Grease a baking dish, transfer the potatoes and mushroom mixture into the dish.
5. Pour the egg mixture into the dish and mix with the fork.
6. Heat the oven to 350F and cook for 35 minutes.

Serve with some tomato pickle and any bread of choice.


  1. must have tasted delicious..nice scrabble arrangement behind.

  2. so sad! I don't eat eggs... frittata is looking excellent

  3. I am hosting an event called Sunday Snacks, please see if you can participate

  4. hey this look too good,and one silly question..can it be made using stove top?

  5. Wow, a week at the beach! Just what I need right now...

  6. Alka, I am not sure how cooking on the stovetop would work but how about steam cooking like you would idlis? Try it out in a small portion first to see if it works!

    Anyone else know an alternative way to cook?

  7. 8 medals in ONE Olympics, an unprecedented feat.. not likely to happen again in a jiffy, and the Olympics are only just over... even if they bragged from now on until the next Olympics, I dont think it would be enough. Being an athlete myself I understand... I can never understand how people who watch it on TV feel nauseated. Get up there and you will know!

  8. Nathan, if you had actually read what I had written!!!
    I was talking about the coverage being nauseating not his achievement!

  9. Hi ISG!! It's so comforting to come back after a break and find you blogging away, from the beach even! It's like coming home :)

    Frittata looks yummy indeed -- I like the scrabble caption ;) And I am loving your alfresco upma in the previous post. Can't get enough of that endless sky, and the waves...

    Lots to catch up on here and I've got garden photos for you -- soon soon!!

  10. My Dad makes the best frittata ever and I just wait for his visits and ask him to rustle up a giant one for our breakfast! But yours' is tempting me to try my hand at it!looks great!

  11. The frittata looks yummy! I hear your about Dara Torres! She's an inspiration!


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