Potato & Mushroom Frittata with Roasted Red Pepper Puree
Makes 4 servings (1/4 frittata + 1.5 cups salad each)

INGREDIENTS
Frittata
1 Tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon dried thyme
1 pound potatoes (with skin), shredded (about 3 cups)
8 ounces button mushrooms, chopped
Salt and pepper, to taste
6 whole eggs + 6 egg whites, whisked together

Roasted Red Pepper Puree
12 ounce jar roasted red peppers, packed in water, drained
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar

Simple Side Salad
4 cups mixed greens
2 cups shredded carrot
2 Tablespoons balsamic vinegar
Salt and pepper, to taste

DIRECTIONS

1. Preheat broiler
   
2. Make Puree: Blend bell peppers, oil and vinegar until smooth. Set aside.
   
3. In skillet over medium heat, sauté oil, garlic, thyme, potatoes and mushrooms for 10 minutes, stirring occasionally. Season with salt and pepper.
   
4. Add eggs to evenly coat the potato-mushroom mixture and cook for 6 minutes without stirring. When top is still slightly wet, put under broiler for 4 minutes until browned on top. Let cool for 2-3 minutes.
   
5. Flip frittata on cutting board and cut into 4 wedges. Drizzle with red pepper puree and serve with side salad.