Mushroom and Herb Frittata with Potato Crust
About this Recipe
The potato crust here is what makes this one special—a soft, pillowy potato layer topped with the veggie and eggs. This recipe is great to breakfast or lunch on the go—no need to reheat, as it is delicious served cold or warm. It is a great protein-packed dish with cottage cheese for a nice creamy protein-boost with fiber and flavor.
Why cottage cheese?
- High Protein – It is super rich in protein, which is great for keeping you full for longer.
- Creamy Texture – It is super creamy, but also lower in fat making it a great alternative to cheese or butter.
- Nutrient Dense – Cottage cheese is also packed with calcium and vitamins to add a nutrient boost.
Mushroom and Herb Frittata with Potato Crust is great way to prep a protein-heavy breakfast or lunch for the week ahead, and it is delicious cold or warm.
What is Mushroom and Herb Frittata with Potato Crust?
This dish is essentially a cross between a quiche and a frittata, but it is healthier and higher in protein. The crust is made from smashed boiled potatoes, which adds a delicious pillowy layer as a base of the baked eggs. This one is packed with sautéed mushrooms and onion plus lots of fresh cilantro for some nice green. Feel free to substitute with different veggies, as this one is definitely easy to make substitutions. The key in this recipe is that cottage cheese, and if you are not a fan don’t worry because you don’t even taste it! It simply makes a creamy egg mixture, delicious on its own. Sounds good right? So let’s get cooking!
How to make Mushroom and Herb Frittata with Potato Crust?
This dish is a very easy recipe and requires only 20 minutes of hands-on time. The prep mainly consists of chopping, sautéing the veggies and boiling the potatoes so they are tender enough to smash. Once those two components are done, we smash the potatoes into a crust, mix everything together and pour it over the potatoes. After that, simply place it in the oven and let it cook! Also, you can easily sauté the veggies in advance until you are ready to make it. Just be sure to cover it and refrigerate it if you do.
What you’ll need:
- Baby potatoes – no need to chop, we just boil them for about 15 minutes so they can easily be mashed.
- Olive oil – to sauté the veggies, but you can certainly substitute with avocado oil, coconut oil or butter.
- Red onion – any onion will do here, but I prefer red.
- White mushrooms – sautéed mushrooms are a great pairing with eggs and cottage cheese!
- Eggs – this one is a must.
- Cottage cheese – again, added protein and creaminess and you don’t even taste it!
- Fresh cilantro – adds a nice fresh green element with added flavor.
What to serve with Mushroom and Herb Frittata with Potato Crust
I mainly use this dish for prepping breakfasts and lunches for the week, but it also is great for a crowd for a holiday brunch or as an appetizer. I personally don’t think it needs anything, but some hot sauce, avocado or sauce of your choice are all great additions. If I have this one for lunch, I might have a slice of toast or a salad on the side, but not necessary.
Tips:
- To store this frittata, I recommend slicing it into squares or rectangles then storing it in a Pyrex or glass container.
- Allow the frittata to cool before cutting it up.
- I enjoy this cold, but if you want reheat, I would add it to a sauté pan with a splash of water and dash of olive oil and covering over medium heat for 5-7 minutes.
- I recommend using a 8×8 baking pan or dish, making it the perfect thickness.
- Try out different veggies to switch it up.
Mushroom and Herb Frittata with Potato Crust
Ingredients
- 1 lb baby potatoes
- 1 tbsp olive oil
- 1/2 red onion, finely chopped
- 1 cup chopped white mushrooms
- 12 eggs
- 1 cup cottage cheese
- 1/2 cup chopped fresh cilantro
- 1/2 tsp salt
- Pepper to taste
Instructions
- Preheat the oven to 350. Line a 8x8 baking pan with parchment paper and set aside.
- Bring a large pot of salted water to a boil. Add the potatoes and cook for about 15 minutes, until tender. Remove from the heat and drain the water.
- While the potatoes are cooking, saute the veggies. Heat a large saute pan over medium-high and add the olive oil, onion and mushrooms. Cook for 5-6 minutes until softened. Remove from the heat and set aside to cool.
- Add the potatoes to the baking pan, then use the bottom of a flat-bottomed cup to smash the potatoes to create a "crust."
- Add the eggs, cottage cheese, veggies, cilantro, salt and pepper to a large bowl. Mix to combine.
- Pour the egg mixture over the potato crust and place in the oven for 25-30 minutes, until the egg is cooked through.
Notes
*Feel free to substitute the mushrooms and onions with other veggies--play around with your favorites
*Allow the fritatta to cool before slicing
*If you need to use larger potatoes, just cut them into smaller chunks before boiling
