Baked Frittata with Potatoes, Mushrooms, Tomatoes & Goat Cheese
Preparation time: 40 min
3 Tablespoons Olive Oil, Divided
1/2 Cup Dried Breadcrumbs
4 Large Mushrooms, Sliced
2 Cups Diced Cooked Potatoes
3/4 Cup Cream
Salt & Pepper
1/2 Teaspoon Fresh Thyme, Chopped
1/2 Teaspoon Dried Oregano
3 Medium Tomatoes, Sliced
1 (3 Ounce) Log Creamy Goat Cheese
1.Preheat oven to 375 degrees F. In a skillet, heat 1 tablespoon of the oil over medium heat and cook the mushrooms until they are golden brown, about 6 to 7 minutes.
2.Add the potatoes, and cook just until they begin to take on color, about 4 to 5 minutes. Lightly oil a 9 inch oven proof casserole dish and then scatter the breadcrumbs over the bottom and sides. Scatter the potatoes and mushrooms over the bottom the casserole dish.
3.In a small bowl, whisk together the eggs, cream, salt, pepper, thyme, and oregano until light and fluffy. Carefully pour the egg mixture over the potatoes and mushrooms. Arrange the tomato slices on top, and break up the cheese and scatter it across the top as well.
4.Bake until the frittata is golden brown and puffed throughout, about 30 minutes. Allow to cool 5 minutes, then cut into slices.