Name: Mushroom and Leek Frittata Recipe
Ingredients: 9 oz white mushrooms, sliced; 1/2 lb of new potatoes, cubed; 1/2 tsp dried thyme; salt and pepper to taste; 1 tbsp olive oil; 2 leeks, sliced; 1 tsp butter; 8 large eggs; 1/2 cup milk (or non dairy milk e.g. almond); 1tsp dijion mustard; 3/4 cup cheddar cheese, grated; 1/2 cup parmesan cheese

Ingredients

9 oz white mushrooms, sliced

1/2 lb of new potatoes, cubed

1/2 tsp dried thyme

salt and pepper to taste

1 tbsp olive oil

2 leeks, sliced

1 tsp butter

8 large eggs

1/2 cup milk (or non dairy milk e.g. almond)

1tsp dijion mustard

3/4 cup cheddar cheese, grated

1/2 cup parmesan cheese

Directions

Preheat oven to 400 degrees

Cut up veggies, be sure to cube the potatoes fairly small so that they cook quickly

Place mushrooms and potatoes into 9″ pie plate

Add oil and toss to coat potatoes and mushrooms

Season with salt, pepper and thyme

Roast in oven for 20 ti 25 minutes

Heat a pan or wok, add butter and sliced leeks. Saute until soft

When all of the above are ready to go add leeks to potato and mushroom mixture

In a meduim bowl add eggs, milk, mustard salt and pepper and whisk. (This can be done while everything else is cooking.)

Stir in both cheeses

Pour egg mixture over veggies

Bake 35 – 40 minutes

When ready your frittata will be slightly golden and will puff up a little in the middle. (You can check for done-ness by inserting a knife in the middle. If it comes out clean breakfast is served.)