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Baked Mushroom And Mozzarella Frittata


Cooking Time: 35 Minutes




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


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)

Calories: 307

Total fat: 17g

Saturated fat: 5.5g

Carbohydrates: 18g

Fiber: 1g

Protein: 19g

Sodium: 600mg

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