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: 21 minutes
Serves: 4
Ingredients
1 tbsp (15 mL) vegetable oil
1 Ontario Onion, diced
1 cup (250 mL) sliced Ontario Mushrooms
1-1/2 cups (375 mL) chopped cooked peeled Ontario Potatoes
1 cup (250 mL) diced Ontario Ham
8 Ontario Eggs
2 tbsp (25 mL) Ontario Milk
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) dried thyme leaves
Pinch each salt and pepper
1/2 cup (125 mL) grated aged Ontario Cheddar Cheese
Instructions
In 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.
In 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: If skillet handle is plastic, wrap it in a double layer of foil.
Nutritional information
PROTEIN: 29 grams
FAT: 22 grams
CARBOHYDRATE: 18 grams
CALORIES: 387
FIBRE: 2 grams
SODIUM: 345 mg
