Mushroom Potato Bake

• 8 ounces, weight Potatoes
• 1/2 pounds Sliced Mushrooms
• 5 whole Eggs
• 1 Tablespoon Oregano
• 1 Tablespoon Ground Cumin
• 1/4 teaspoons Celtic Sea Salt
• 1/2 teaspoons Red Chili Flakes

1. Pre-bake the potatoes or par boil them until they are almost cooked.
2. Allow them to cool and slice them into small pieces.
3. I leave the skin on for the added nutrients, but thats up to you.
4. Slice the mushrooms.
5. Whisk the eggs and spices, then stir in the potatoes and mushrooms.
6. You can add a tablespoon or so of water if the eggs arent enough to just cover the musrooms and potatoes.
7. This may happen if your eggs are small.
8. Bake for 25-30 minutes or until firm to the touch at 350 degrees Fahrenheit in a 9x9 dish.
9. Serves four to six.
10. The entire dish is 650 calories.

potatoes, mushrooms, eggs, oregano, ground cumin, salt, red chili flakes

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mushroom-potato-bake/ (may not work)