Recipes...VEGGIE AND SCALLOPED POTATO FRITTATA FOR yummy

elements

2 medium sized russet potatoes, thinly sliced (use a mandolin or meals processor)
� cup crimson onion, diced
1 cup collection pink, yellow and orange candy bell peppers, finely diced
2 inexperienced onions, finely diced
1 � to 2 cups cremini mushrooms, chopped
� cup sparkling or frozen peas
6-8 eggs relying on the size of your pan
splash of milk or heavy cream
salt and pepper
freshly grated Parmesan cheese
commands
Preheat your oven to 375 tiers.
Layer your potatoes in your non-stick (oven safe) pan, masking the whole backside of the pan and developing at least 3 layers of potatoes. Set aside.
vicinity all of your chopped vegetables right into a huge mixing bowl. In a separate medium-sized bowl, blend collectively the eggs and the milk or cream. Stir collectively and pour into the bowl with the greens. blend well and season with salt and pepper.
Pour the egg/vegetable mixture over the potatoes, immediately into the pan and bake for 45-50 mins, or till the eggs are fully cooked. get rid of from the oven and sprinkle on freshly grated Parmesan cheese. enjoy!

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