Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, minced
• 1 -2 garlic clove, minced
• 1 1/2 lbs small red potatoes, scrubbed and finely diced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup chopped portabella mushroom
• 4 ounces diced prosciutto or 4 ounces diced ham
• 1/4 teaspoon dried basil
• 1/4 teaspoon italian seasoning
• 1 1/2 tablespoons dry nonfat dry milk powder
• 3 tablespoons light cream
• 8 large eggs, lightly beaten
• salt and black pepper (to taste)
• 1/4 cup grated parmesan cheese or 1/4 cup asiago cheese
• 1 cup grated fontina or 1 cup mozzarella cheese

Instructions

1. Preheat oven to 350°F.

2. In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes.

3. Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently.

4. Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender.

5. Allow mixture to cool for 5 minutes.

6. In a small dish, mix together dry milk with light cream until smooth.

7. Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper.

8. Lightly oil or grease an ovenproof skillet or casserole dish.

9. Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F.

10. Remove pan from oven, and sprinkle frittata evenly with grated cheeses.

11. Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set.

12. Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned.

13. Allow to cool slightly before slicing and serving.