Country Breakfast Frittata



The best things about renting an apartment in Asheville through was the kitchen and short walk into downtown. This was my first experience with airbnb and I highly recommend it (just do your research!). The small kitchen was stocked well with knives, pans and a gas stove. This was just enough to prepare breakfast on Sunday morning.

Also, Asheville is set with a Fresh Market very close to UNC Asheville and the downtown area. So, we stocked up with good coffee, bread, fruit, eggs and bacon!

Cooking with the windows open, fresh cold mountain air and the sound of the backyard chickens was very fitting for the menu of potato and mushroom country frittata, bacon, fruit, cranberry bread with blueberry jam and lots of hot coffee.  It was a perfect welcome of Fall.

Country Breakfast Frittata 

  • 6 eggs
  • 3 small potatoes, cut into small cubes
  • 1/2 pint mushrooms, sliced
  • 1/2 bundle scallions, chopped
  • 2 tablespoons milk or half & half
  • salt and pepper
  • parmesan cheese

Preheat the oven to 350 degrees.

In a small skillet, brown the potato cubes on medium high in olive oil until slightly brown and tender. Reserve the potatoes. Add the mushrooms and saute in olive oil (and butter if you’d like) until brown. Add the potatoes back into the skillet and season with salt and pepper (you could also add dried herbs of your choice).

Meanwhile, whisk 6 eggs and add a few pinches of parmesan cheese, salt, pepper and half the scallions.

With the skillet on medium heat, add the egg mixture on top of the potatoes and mushrooms.  Allow the bottom to begin cooking for a moment then move the skillet into the oven. Cook until completely set and puffy (you’ll know when the eggs are cooked through). Remove and top with additional cheese and scallions. Serve hot (and maybe with some hot sauce!) !

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