Leftover Potato & Mushroom Frittata

Literally made this up wanting to use up mushrooms & leftover restaurant potato wedges.

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Step 1

Preheat over to 450°F

Step 2

Heat a small skillet to medium-high heat. Add olive oil. When oils begins to shimmer add sliced onion & sliced mushrooms. Sautee 3-5 minutes till onions & mushrooms are soft and slightly brown.

Step 3

In a blender or food processor add the cottage cheese and egg. Blend until smooth.

Step 4

In a large bowl, add potatoes (cut to bite-size pieces if necessary). Add the cooked onions & mushrooms, shredded cheddar cheese and egg/cottage cheese mixture.

Step 5

Grease an oven-safe casserole dish. Pour mixture into dish. (Note: I used a cast-iron pan and did not grease it properly, so I had it sticking to the pan)

Step 6

Bake 10-15 minutes until eggs are set and slightly brown.