Ingredients:
1 tbsp. olive oil
2 tbsp. balsamic vinegar
1 cup wild mushrooms, sliced
3-cups fresh/frozen shredded potatoes
1 cup frozen corn
1 cup cheddar, shredded
4 eggs
1/2 cup milk
1 tsp. salt
1 tsp. pepper
Instructions:
Heat olive oil and balsamic vinegar in skillet. Add mushrooms and cook till tender, about 8 minutes. Set aside. Press potatoes onto bottom and up sides of greased 9" pie plate. Bake at 425 degrees for 25 minutes, until lightly browned. Combine corn, cheese, and cooked mushrooms. Spoon into potato crust. Combine eggs, milk, salt & pepper. Pour over vegetables in crust. Bake at 350 degrees until set and golden, about 40 minutes. Let stand 10 minutes before serving.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
