Friday, September 24, 2010

Mushroom and Pesto-Potato Frittata

Today I want to tell you about a new product I tried: dried black trumpet mushrooms generously sent to me by the wonderful people at Marx foods!

Usually I am not a cooked mushroom fan (can we say slimy sluglike things in my food?! Ick!), but I was recently served cooked mushroom by a friend and I kinda liked it. Sooo I decided to try this sample in something that I knew I'd like. A pesto-potato frittata! I found the best looking recipe in my Vegetarian Times Farmer's Market Cookbook magazine. I'm seriously in love with it! So many good ideas! I did change/add some things to the original recipe.

So, here it is!
Pesto-Potato Frittata
3 Tbsp olive oil, divided
1 1/2 lb. red potatoes, cubed (3 cups) I used waxy gold potatoes
1 small onion, diced (1 cup)
1 small red bell pepper, diced (1 cup) I didn't have this, and added Marx' reconstituted black trumpet mushrooms instead. I'd use the pepper too next time though.
2 cups fresh basil leaves, parsley leaves, arugula, or watercress I only had about 1/2 cup fresh, so I ended up using that plus 1/2 cup prepared pesto sauce.
2 cloves garlic, peeled yes, I still used this, even though there was garlic in my pesto sauce!
2 Tbsp Dijon mustard
2 Tbs all-purpose flour
6 large eggs
3 large egg whites
1/4 cup grated parmesan cheese, optional

1. Heat 1 Tbs oil in 9-inch nonstick skillet over medium heat. (I didn't have a 9-inch, so I made two small frittatas in 6-inch nonstick skillets) Add potatoes, onion, and bell pepper (if using) and cook 15 minutes, or until potatoes and onion begin to brown, stirring often. (At this point I added my reconstituted mushrooms.) Transfer potato mixture to large bowl  and season with salt and pepper, if desired.

2. meanwhile, place basil and garlic in food processor (with pesto if using) and pulse until finely chopped. Add mustard and flour, and pulse until combined. Add eggs, egg whites, and parmesan cheese, blend 1 minute, or until frothy. Stir egg mixture into potato mixture.

3. Wipe out nonstick skillet, and heat remaining 2 Tbs oil in skillet over medium-low heat, swirling oil over bottom and up sides of pan. (I did this with both of my small skillets) Spread potato-egg mixture into hot skillet, making sure potatoes are evenly distributed. Cover, and cook 10 minutes. Gently lift bottom and sides of frittata with spatula to allow uncooked egg mixture to reach pan. Cover, and cook 10 minutes more, or until frittata is brown and crispy on bottom and sides and mostly set in center.

4. Remove skillet from heat, loosen edges of frittata, and place a large plate over skillet. Carefully invert frittata onto plate (This takes mad skills, and I had to do it twice! Kinda messy, but do-able). Slide frittata back into skillet, uncooked-side down, cover, and cook 5 minutes more, or until both sides are browned and crispy. Transfer to serving plate to cool. Serve at room temperature. (we ate it hot. Psht! Like we could wait!)

I seriously loved this recipe! Great comfort food! I really want to try other variations, like using sweet potatoes, other veggies, different sauces other than pesto...the list goes on! It made great leftovers too! If it weren't for our dear pet pigs I might have added some bacon to this! Don't tell Rufus and Dorothy!

I am so excited that I added the mushrooms to this! I had diced them up, so every bite was filled with their earthy flavor. It was perfectly finished off with a dollop of plain yogurt on top! There actually could have been more mushroom in it! Yes, you heard me right! I really liked the mushroom flavor! Crazy! I did notice though, that the mushroom flavor intensified over a few days, so each time I ate the leftovers it had a better, more noticeable mushroomyness.(uh, that's probably not a word) Good stuff!

You should really check out the Marx foods website! They have an amazing selection of dried foods like these mushrooms! You can also visit their blog for tips, techniques and recipes, like how to rehydrate dried mushrooms, or how to convert fresh mushroom recipes to dried mushrooms. I have yet to try the palm leaf plates, or the dried peppers that they sent me, but I am even more excited to do so after using (and loving) their dried mushrooms! Hat's off to you, Marx foods! Great products!

So, dear readers, do yourselves two favors! Order some deliciousness from Marx foods, and then make this frittata! You won't regret either decision!

Have you entered my giveaway for Larabars yet? You still have time! The winners will be drawn this Sunday, so get to it! You know you want free Larabars! Go to this post to enter!


  1. That looks like a perfect Sunday brunch to me.

  2. I haven't eaten breakfast yet! The frittata looks so flavorful. I'm keeping this recipe. We have even had frittatas for dinner.

  3. This mushroom frittata looks fabulous! I'm supposed to be getting some dried mushrooms from Marx Foods for a recipe contest so this definitely is getting my creative juices flowing!

  4. That looks SO amazing, thank you so much for sharing it!

  5. Wow I love Frittatas I can't wait to try this my wife is gonna love this one.

  6. I have never made anything like this, but I think I might now, looks great!

  7. That is one nice looking and sounding frittata with those wonderful ingredients! You have great frittata making skills. If I tried to turn one I am sure it would end up being served as scrambled egg surprise ;)

  8. Wow...nothing not to love here! :D