Mushroom Potato Bake

Pre-bake the potatoes or par boil them until they are almost cooked. Allow them to cool and slice them into small pieces. I leave the skin on for the added nutrients, but that’s up to you.

Slice the mushrooms. Whisk the eggs and spices, then stir in the potatoes and mushrooms. You can add a tablespoon or so of water if the eggs aren’t enough to just cover the musrooms and potatoes. This may happen if your eggs are small. Bake for 25-30 minutes or until firm to the touch at 350 degrees Fahrenheit in a 9×9 dish.

Serves four to six. The entire dish is 650 calories.