This week’s recipe- compliments of Foodland Ontario
Here is a tasty way to use up leftover cooked potatoes. Serve for breakfast, brunch or a light supper.
Preparation Time: 10 minutes
Cooking Time: 18 to 21 minutes
Serves 4
Potato, Ham and Mushroom Frittata
1 tbsp vegetable oil
1 Ontario onion, diced
1 cup sliced Ontario mushrooms
1 1/2 cups chopped cooked, peeled Ontario potatoes
1 cup diced Ontario ham
8 Ontario eggs
2 tbsp Ontario milk
1 tsp Dijon mustard
1/4 tsp dried thyme leaves
Pinch each salt and pepper
1/2 cup (125 mL) grated aged Ontario cheddar cheese
ln ovenproof 10-inch (25 cm) skillet, heat oil over medium heat.
Add onion and mushrooms; cook until vegetables are softened, about 4 minutes. Stir in potatoes and ham; heat through, about 2 minutes, stirring often. Spread to make even layer.
ln medium bowl, beat together eggs, milk, mustard, thyme, salt and pepper. Carefully pour egg mixture into skillet, tipping skillet to spread evenly. Cover and cook over medium-low heat, without stirring, until eggs are almost set, but still moist on the surface, 10 to 12 minutes.
Adjust oven rack 4-inches (10 cm) below broiler element; turn on broiler to high. Scatter cheese evenly over frittata and broil until cheese has melted and is golden and bubbly, 2 to 3 minutes. Let stand a few minutes before serving.
Tip: lf skillet handle is plastic, wrap it in a double layer of foil.
Nutritional lnformation:
1. Serving
PROTEIN: 29 grams
FAT: 22 grams
CARBOHYDRATE: 18 grams
CALORIES: 387
FIBRE: 2 grams
SODIUM: 345mg
