Mushroom Potato Frittata
Paired with a crisp green salad, this hearty frittata is an elegant solution for a Thanksgiving or holiday brunch. Eggs marbled with McCain Purely Potatoes® Potato Chunks and mushrooms give this delicious frittata a beautiful rustic look.

Preparation Time: 10 minutes
Standing Time: 10 minutes
Cook Time: 35 minutes

1 pkg (0.5 oz/14 g) dried porcini mushrooms
2 tbsp (25 mL) extra virgin olive oil
1 pkg (8 oz/250 g) fresh cremini or white button mushrooms, thinly sliced
1 onion, chopped
3 large cloves garlic, minced
3 tbsp (45 mL) chopped fresh Italian parsley
2 tsp (10 mL) chopped fresh thyme or ½ tsp (2 mL) dried thyme
4 cups (1 L) McCain Purely Potatoes® Frozen Potato Chunks
1 cup (250 mL) vegetable broth
½ cup (125 mL) frozen peas
8 eggs
½ cup (125 mL) finely grated Parmesan cheese
¼ tsp (1 mL) each salt and pepper

Preheat oven to 400°F (200°C).

In a small bowl, pour boiling water over porcini mushrooms and let stand for 10 minutes.

Meanwhile, in a large ovenproof nonstick skillet, heat olive oil over medium high heat and sauté cremini or white button mushrooms, onion, garlic, parsley and thyme for about 10 minutes or until liquid has evaporated and onions are beginning to brown. Drain porcini mushrooms and add porcini mushrooms, frozen potatoes and stock to skillet; cover and cook for 5 minutes or until potatoes are tender. Stir in peas.

In a bowl, whisk together eggs, cheese, salt and pepper and pour into skillet stirring gently to combine with potato mixture. Cook lifting edge of vegetables with rubber spatula, so runny egg goes to the bottom, for about 5 minutes or until bottom is light golden brown and sides are starting to set. Place skillet in a 400°F (200°C) oven and bake for about 10 minutes or until knife inserted in centre comes out clean. Broil for about 2 minutes or until the frittata is golden on top.

Makes 6 to 8 servings.

Nutrient Analysis per serving: 276 calories, 14 g fat, 4 g saturated fat, 23 g carbohydrates, 3 g fibre, 3 g sugars, 15 g protein, 438 mg sodium. Excellent source of folate and vitamin B12. (Note: Nutrition based on 6 servings)