Potato, Onion and Mushroom Breakfast Frittata
- One large potato, chopped into small, thin pieces
- One half large white onion (if you're not a big onion fan, use less)
- 1/3 small box of mushrooms
- Cheese of your choice
- 6 eggs (if you want to avoid egg yolks, use 9 - 10 egg whites)
- 1/2 cup milk (if substituting egg whites for egg yolks, increase, to 2/3 cup or slightly more, depending on your desired consistency)
- Sea salt, black pepper, garlic powder, basil (use as desired)
- Olive oil
Ok, here's the hard part: first, find an awesome plate. Next, find an equally awesome cuttin' knife. Next, cut up onion and potato. Cut the potato into fine pieces. (Exactly how finely should you be cutting them, you ask? However finely you'd like!)
Coat a frying pan with a delightful layer of olive oil. Cook onions and potatoes together for about 7-8 minutes, then add in mushrooms and cook for 3 - 5 minutes more, at low heat. Add in black pepper, sea salt, garlic, basil (small pinches - or if you are a huge salt fan, you know, go to town or whatever.) Next, combine eggs and milk, mix together, and add mixture to the potato-onion-mushroom masterpiece.
Lastly (and most deliciously), add on your cheese of choice. I chose to use a mixture of Muenster cheese, Mozzarella and Colby Jack cheese. (And it was just as delicious as it sounds.) I'll recommend using oh, maybe 1/2 to 2/3 of a cup of cheese, but in reality, I used closer to 1 cup. That's right - I sprinkled the shit out of that cheese - and. Didn't. Regret. It. One. Bit. Sprinkle on the cheese, cover up the epic-ness, and cook until the mixture no longer appears liquid-y (also known as "cooked").
The biggest challenge is artfully transferring the frittata to a plate without breaking it. You can try to avoid this heartbreak by skillfully flipping the frittata and cooking it on both sides (the top half for a much briefer time), and then quickly transferring it onto a dish. Or you can eat the finished frittata straight out o the pan.
