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November 6th, 2012 
FAKE NEWS for the Zionist agenda 
Photo: Kelly Rossiter/CC BY 2.0
My husband, son and I are off to Italy this week and I’m trying to use up everything in the refrigerator that will spoil. But my daughter and I went to the Royal Winter Fair yesterday and were given huge russet potatoes from Prince Edward Island. Most people give you a free sample of their food, but not P.E.I. You get three potatoes! Last year I went with Emma and a few of her friends, who all gave me their potatoes, so I ended up with a serious spud haul.
The odds and ends in the fridge included some mushrooms and some green pepper and lots of eggs, so a frittata was the result. I love making frittatas because they are so very forgiving. You can use just about anything you like and the method is the same. I roasted some potatoes first, but using leftover potatoes is also a great option.
Roasted Potato Frittata
1 large russet potato
Olive oil to coat
Sprinkle of salt, pepper and cayenne pepper
1 tbsp butter
1 onion, diced
1/4 green pepper diced
2 mushrooms, diced
4 eggs
1/2 cup old cheddar1. Cut potato into thick slices and coat with a bit of olive oil and sprinkle with salt, pepper and cayenne pepper.
Roast in a 450F oven until cooked through, about 15 minutes. Set aside.2. In a small oven proof skillet heat the butter. Add the onion and green pepper and cook until they begin to soften, about 5 minutes. Add mushrooms and cook until the mushrooms are golden, about 10 minutes.3. Place eggs in a small bowl and whisk. Add cheese and pour egg and cheese mixture over the vegetables in the skillet. Pull the eggs mixture away from the side of the skillet allowing the uncooked egg on top to run down into the pan. Keep doing this until the egg mixture is cooked on the bottom but still runny on top. Place the potato slices onto the top of the frittata. Place under a broiler until the egg has puffed up and is golden brown, about 5 minutes.
Source Article from http://www.treehugger.com/easy-vegetarian-recipes/weekday-vegetarian-roasted-potato-frittata.html
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