Potato and Mushroom Frittata
Easy to do especially if you already have on hand the prepared mushrooms and onions.
8 eggs; whisked until well blended
1 – 1 1/2 cup prepared Mushrooms and Onions (Click Here!)
1 – 2 small red potatoes; diced
1 – 2 cups Oaxaca Cheese (grated)
Butter or oil (or bacon grease)
In a bit of oil or butter (or bacon grease) fry the potatoes over low heat; stir frequently. Cook until tender and lightly browned.
Add the mushrooms/onion mixture to the potatoes, stirring constantly until heated through.
In a separate non-stick skillet, heat butter, oil, or bacon grease. Tilt pan to thoroughly coat the cooking surface. Pour eggs and mushroom/potato mixture into skillet and gently stir to blend. Stir in 1 or 2 cups of cheese. Cook until bottom is set and sides begin to firm up a bit.
Top with a little more cheese then slide under broiler. Allow to cook until lightly browned. (2-3 minutes; watch carefully.).
Serve with your favorite salsa. Enjoy!