Mushroom Frittata Cooking for Two, pg 235 by Joanna Lund
Downright delicious, this skillet entrée is spectacular for brunch! Instead of preparing several dishes, blend them all together: the potatoes, the eggs, the veggies-yum,yum! Serves 2
1/2 cup sliced mushrooms 1 1/2 cups frozen loose-packed shredded hash brown potatoes 1/4 cup chopped green onion 3 eggs, beaten 1/4 cup Land O Lakes Fat Free Half & Half 1/2 teaspoon dried basil 1/8 teaspoon black pepper 1/4 cup shredded Kraft reduced-fat Cheddar cheese
In a medium skillet sprayed with butter-flavored cooking spray, sauté mushrooms, potatoes, and green onion for 5 minutes. In a small bowl, combine eggs, half & half, basil, and black pepper. Mix well using a wire whisk. Pour egg mixture into skillet with mushroom mixture. Cook for 3 minutes or until egg mixture is set, running a spatula around the edge of the skillet and lifting mixture so uncooked portion can run underneath. Sprinkle Cheddar cheese evenly over top. Remove from heat. Evenly divide into 2 servings.
Hint: Mr. Dell's frozen shredded potatoes are a good choice or raw shredded potatoes, rinsed and patted dry, may be used in place of frozen potatoes.
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