Ham and shitake frittata

Trent Bissell of Whole Food's Ham and Shitake Mushroom Frittata

½ of a Red onion julienned

1 bell pepper julienned

3 oz. shitake mushroom chopped

1 potato diced and cooked

6 oz. ham diced

6 eggs whisked

Fontina cheese to taste

Salt and Pepper to taste

Handful of Arugula

2 oz. sundried tomato

4 gloves of roasted garlic

1 oz. sherry vinegar

4 oz. olive oil

First you are going to sautee your onion, bell pepper, mushrooms and ham. Once everything is cooked, add in your eggs and cheese and season with salt and pepper. Place in a 350 degree oven until the eggs have cooked. Whisk together your vinegar and oil until blended, next add in your sun dried tomatoes and garlic. Top the frittata with the salad and enjoy!

GDA Cooking - December 12, 2012