• Two tablespoons Olive oil
  • 1 Tablespoon garlic, minced
  • Pinch of red chili flakes (to taste)
  • ½ small onion, chopped
  • ¼ cup zucchini, chopped
  • ½ red and yellow sweet pepper, chopped
  • 1/2 pound Boletus Edulis (also known as King Boletus or Porcini) or assorted wild mushrooms, chopped
  • 1 cup peeled, cooked potato, chopped in small bite-sized pieces
  • Garden herbs: thyme, Italian parsley, and tarragon, finely minced
  • ½ cup cheddar and Gruyere Cheese, grated
  • 12 eggs mixed with ½ cup cream
  • Salt and pepper to taste

Dinner-size Frittata for six:

Par-boil two to three small red potatoes.

Peel and chop into bite-size pieces.

In an 11” non-stick sauté pan, heat olive oil and add garlic. Saute until golden.

Add chilies, onion, and the cubed potatoes. Saute until soft.

In the same pan sauté sweet peppers and zucchini, then the wild mushrooms. Be careful not to overcook the mushrooms. Remember that the Frittata will bake for 1⁄2 hour in the oven. Don’t overcook the vegetables.

Pour the eggs over the mushroom/vegetable mixture, add salt, pepper, herbs and cheeses, then place the sauté pan in a 350º oven for thirty minutes.

The Frittata is a wonderful breakfast entrée, but carries over nicely into lunch and/or dinner. The final cooking can be done in an oven. Simply add a couple tablespoons of water, then cover the pan to contain the steam, melt the cheese and finish the cooking.