Potato and Vegetable Frittata Recipe
Taken from the 'net' - any vegetables can be used to make a frittata, it's also nice eaten cold, great way to use up 'left overs'
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Ingredients
- 4 eggs
- 2 tablespoons butter
- 8 ounces potatoes, cooked and thinly sliced
- 1 1/2 ounces mixed mushrooms, sliced thinly
- 1 onion, peeled and finely chopped
- 1/2 sweet pepper, deseeded and cut into small pieces
- 2 medium tomatoes, sliced
- 3/4 cup cooked ham, sliced and diced
- 1/2 cup cheese, grated
- 1 garlic clove, crushed
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