Ingredients
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.)
Ingredients
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.)
