This is the perfect dinner for a Meatless Monday night, when you are just back into the week, and strapped for time. This comes together very quickly, and is delicious. You can make it as cheesy as you like, or omit the cheese.  I cut this to look like pizza slices, called it egg pizza, and the kids scarfed it all down. My son took seconds and thirds.

With salad, this was enough for two adults and two kids. If you do have leftovers, however, they can be reheated for breakfast or lunch the next day.

Potato and Mushroom Egg Frittata

1 potato, diced small
8-10 ounces baby portobello mushrooms, sliced
½ teaspoon cumin
½ – 1 teaspoon Italian seasoning blend
1-3 Tablespoons cooking oil
5 eggs
1- 2 T milk (optional)
salt and black pepper to taste
½ cup – 1 cup shredded provolone

Heat a large skillet. Add 1-3 Tablespoons of cooking oil. Add potatoes. sauté about 8 minutes over medium-high heat, until softened. Add mushrooms, cumin, Italians seasoning, salt, and black pepper.

Sauté 2 minutes more, until it looks like this.

Meanwhile, beat 5 eggs, adding milk, if desired. Pour over onions and potatoes in skillet. Allow to set over medium high heat, about 5 minutes, lifting edges to allow uncooked eggs to run underneath.

Place under preheated broiler and broil on high for 2-3 minutes, until set on top. (covering skillet handle with aluminum foil if not metal).  Once eggs are set, sprinkle shredded cheese over the frittata and return under the broiler another 2-3 minutes until cheese is melty.