The Accidental Frittata

Okay, it wasn't really an accident. I made it out of some stuff I happened to have on hand and it turned out really good, so why not share?

I'm still keeping the name, though.

The Accidental Frittata

1-8 oz. package of sliced white button mushrooms

2 tbl. butter

1/2 of a 32 oz. package of frozen shredded hashbrowns with red and green peppers

5 eggs very lightly salted and peppered, beaten

1 cup of your favorite shredded cheese

Preheat oven to 325 degrees.

Sautee the mushrooms in an oven-proof skillet in butter over medium low heat until they're soft, approximately ten minutes. Season lightly with salt and pepper and remove from heat.

In the meantime heat a non-stick skillet over medium-high heat - no need to add butter or oil. Add the hashbrowns and spread out flat. Cook approximately 8 minutes per side until lightly browned. Once they're cooked pour them evenly over the mushrooms.

Add the eggs and bake until set, approximately 20 minutes. Add the cheese and bake for five more minutes.

Serves two.