The Amazing Strata Frittata
(updated on Feb 18, 2009)
If you don’t have these ingredients on-hand, use what you do have! It’s that easy.
8 Eggs
¼ Cup milk
1 Onion, chopped
1 Cup mushrooms, sliced
1 Ontario greenhouse red or orange sweet pepper, seeded & chopped
6 Oz. shredded cheese – any kind you like – separate in 2 piles
½ Cup leftover ham and/or sausage, diced
½ Cup leftover potatoes, cubed or frozen hash browns
¼ Tsp EACH salt and pepper
1 Ontario greenhouse tomato, sliced
Beat the eggs and milk until well mixed. Set aside.
In a greased casserole pan, evenly place the potatoes. Add a layer of the leftover meat(s), then a layer of shredded cheese. Next comes a layer of Ontario greenhouse sweet pepper, a layer of the mushrooms and a layer of onion. Finish with the last of the cheese and salt and pepper.
Pour the egg mixture over casserole slowly to keep the layers intact.
Bake at 350 for 30-35 minutes. Let stand for 3-5 minutes before serving. Top with sliced Ontario greenhouse tomatoes.
8 Eggs
¼ Cup milk
1 Onion, chopped
1 Cup mushrooms, sliced
1 Ontario greenhouse red or orange sweet pepper, seeded & chopped
6 Oz. shredded cheese – any kind you like – separate in 2 piles
½ Cup leftover ham and/or sausage, diced
½ Cup leftover potatoes, cubed or frozen hash browns
¼ Tsp EACH salt and pepper
1 Ontario greenhouse tomato, sliced
Beat the eggs and milk until well mixed. Set aside.
In a greased casserole pan, evenly place the potatoes. Add a layer of the leftover meat(s), then a layer of shredded cheese. Next comes a layer of Ontario greenhouse sweet pepper, a layer of the mushrooms and a layer of onion. Finish with the last of the cheese and salt and pepper.
Pour the egg mixture over casserole slowly to keep the layers intact.
Bake at 350 for 30-35 minutes. Let stand for 3-5 minutes before serving. Top with sliced Ontario greenhouse tomatoes.
