This is an oven-baked frittata version of my family’s traditional omelette.
3 medium Yukon Gold potatoes, sliced thin, and fried in olive oil/butter mixture until cooked.
2 cups of arugula, chopped roughly
1 red pepper, diced
1 shallot, minced
8 cremini mushrooms, sliced
1 tbsp evoo
6 eggs, beaten, in a medium bowl
cayenne pepper and freshly ground black pepper to taste
Preheat oven to 350 degrees.
Combine evoo, peppers and shallot in an ovenproof dish. Bake for 10 minutes. Add mushrooms and arugula, and bake an additional 5 minutes. Add cooked potatoes, and stir well.
Add cayenne and pepper to beaten eggs, and stir. Pour egg mixture over vegetables, mixing well, to ensure the egg is distributed evenly.
Bake until cooked, approximately 25- 30 minutes, then serve.
I served this with a tomato/basil/balsamic/evoo salad.