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Mushroom and Potato Frittata




Source of Recipe


mushroom recipe sheet






Recipe Introduction


This one is easily varied. Leave out ham for vegetarian friends or substitute chicken or fish. Use semi-dried tomato, capsicum or any well flavoured vegetable instead of mushroom if desired.

Serves 4
prep 15 min
cook 43 min





List of Ingredients



• 600g potatoes, peeled and thinly sliced
  
• 600g sweet potato peeled and thinly sliced
  
• 8 eggs
  
• 200g shaved ham
  
• 1 tsp nutmeg
  
• 1/2 cup freshly grated parmesan
  
• 250g cup mushrooms, sliced
  
• 1/4 cup cream
  
• spinach or salad leaves to serve (dressed as desired)
  






Instructions



1. Preheat oven to 200C. Grease 28cm x 18 sm microwave safe, heatproof baking dish.
   
2. Arrange potatoes and sweet potato in prepared dish. Cover and microwave for 10 min on high until potatoes are just tender.
   
3. Combine eggs, cream, nutmeg and parmesan. Pour half mixture over potatoes. Bake in oven 15 min until frittata edges golden.
   
4. Heat large frypan over med high heat. Add mushrooms, cook 2-3 min until mushrooms are tender and liquid evaporates. Stir through ham.
   
5. Remove fritatta from oven, top with mushroom mix and pour over remaining egg mixture.
   
6. Bake 15 minutes or until set. Serve warm with spinach leaves or salad.