Sandee's Portabella Frittata

Ingredients

• 3-4 potatoes, peeled, sliced, rinsed and drained
• 2 portabella mushroom caps, sliced into strips
• 1 tablespoon butter
• 1/2 large bell pepper, diced
• 1/2 large onion, diced (Vidalia is best)
• 2 tablespoons olive oil
• 3/4 cup ham, diced (optional)
• rosemary
• 8 large eggs
• 1/2 cup water

Directions

1. 1

   Thoroughly rinse potatoes and microwave 4-5 minutes. Drain.

2. 2

   Sauté portabellas briefly in butter.

3. 3

   Separately, sauté peppers and onion in olive oil. Add potatoes and rosemary (and ham), and heat through. Remove pan from heat.

4. 4

   Beat eggs and water thoroughly, until eggs begin to turn a lemony color.

5. 5

   Butter (or oil) a casserole dish, or individual ovenproof bowls.

6. 6

   Add sautéed vegetable (and ham) mixture.

7. 7

   Pour in the egg mixture. Top with sautéed portabellas.

8. 8

   Bake approximately half an hour at 350 degrees.

9. 9

   If you are making individual frittatas, they'll cook a little faster. Using a deep casserole dish will take a little longer. The dish is done when it puffs, and the middle doesn't move when slightly shaken. Serve immediately.