Mushroom and Potato Frittata

Name: Mushroom and Potato Frittata
Prep time: 10 min
Cook time: 35 min
Yield: 6-8 Servings
Ingredients: 6 large eggs; 1/2 teaspoon freshly ground black pepper; 1/4 cup half and half; 1 tablespoon unsalted butter; 1 tablespoon chopped flat leaf parsley; 1 tablespoon olive oil; 1 teaspoon chopped tarragon; 12 cremini mushrooms, thinly sliced; 1/2 teaspoon kosher salt; 1/2 pound Yukon gold potatoes, sliced into 1/8-inch thick rounds

Mushroom and Potato Frittata was pinched from <a href="http://www.ivillage.com/mushroom-and-potato-frittata/3-r-395670" target="_blank">www.ivillage.com.</a>

"The traditional Italian frittata gets a Spanish omelet-style makeover with the addition of thinly sliced golden potatoes. Serve hot for a big family brunch or throw a leftover slice between two pieces of toast for a simple before-work breakfast...."

INGREDIENTS

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6 large eggs

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1/2 teaspoon freshly ground black pepper

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1/4 cup half and half

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1 tablespoon unsalted butter

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1 tablespoon chopped flat leaf parsley

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1 tablespoon olive oil

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1 teaspoon chopped tarragon

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12 cremini mushrooms, thinly sliced

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1/2 teaspoon kosher salt

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1/2 pound Yukon gold potatoes, sliced into 1/8-inch thick rounds

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