Sandee's Portabella Frittata

• 3 -4 potatoes, peeled, sliced, rinsed and drained
• 2 portabella mushroom caps, sliced into strips
• 1 tablespoon butter
• 12 large bell pepper, diced
• 12 large onion, diced (Vidalia is best)
• 2 tablespoons olive oil
• 34 cup ham, diced (optional)
• rosemary
• 8 large eggs
• 12 cup water

1. Thoroughly rinse potatoes and microwave 4-5 minutes.
2. Drain.
3. Saute portabellas briefly in butter.
4. Separately, saute peppers and onion in olive oil.
5. Add potatoes and rosemary (and ham), and heat through.
6. Remove pan from heat.
7. Beat eggs and water thoroughly, until eggs begin to turn a lemony color.
8. Butter (or oil) a casserole dish, or individual ovenproof bowls.
9. Add sauteed vegetable (and ham) mixture.
10. Pour in the egg mixture.
11. Top with sauteed portabellas.
12. Bake approximately half an hour at 350 degrees.
13. If you are making individual frittatas, they'll cook a little faster.
14. Using a deep casserole dish will take a little longer.
15. The dish is done when it puffs, and the middle doesn't move when slightly shaken.
16. Serve immediately.

portabella mushroom caps, butter, bell pepper, onion, olive oil, ham, rosemary, eggs, water

Taken from www.food.com/recipe/sandees-portabella-frittata-136846 (may not work)