Cooking Time: 35 Minutes
FOR THE FRITTATA
8 large eggs
⅓ cup whole milk
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup sliced cremini mushrooms (about 2 ounces)
1 teaspoon olive oil
2 ounces part-skim mozzarella cheese, cut into ½-inch cubes
FOR THE POTATOES
2 russet potatoes, cut into ½-inch cubes
1 tablespoon olive oil
½ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
To prep the frittata: In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the mushrooms.
To prep the potatoes: In a large bowl, combine the potatoes, olive oil, garlic powder, salt, and black pepper.
To cook the frittata and potatoes: Brush the bottom of the Zone 1 basket with 1 teaspoon of olive oil. Add the egg mixture to the basket, top with the mozzarella cubes, and insert the basket in the unit. Install a crisper plate in the Zone 2 basket. Place the potatoes in the basket and insert the basket in the unit.
Select Zone 1, select BAKE, set the temperature to 350°F, and set the time to 30 minutes.
Select Zone 2, select AIR FRY, set the temperature to 400°F, and set the time to 35 minutes. Select SMART FINISH.
Press START/PAUSE to begin cooking.
When the Zone 2 timer reads 15 minutes, press START/PAUSE. Remove the basket and shake the potatoes for 10 seconds. Reinsert the basket and press START/PAUSE to resume cooking.
When cooking is complete, the frittata will pull away from the edges of the basket and the potatoes will be golden brown. Transfer the frittata to a cutting board and cut into 4 portions. Serve with the potatoes.
Nutrition Info: (Per serving)
Total fat: 17g
Saturated fat: 5.5g