4 c. leftover home-fries ¼ c. corn flake crumbs ½ c. finely chopped onion 1 Tbsp. Olive oil ½ c. chopped mushrooms ½ c. finely chopped broccoli 6 eggs ¾ c. skim milk ¾ c. spinach and herb dip 1-1/4 c. shredded mozzarella cheese 2 T. melted butter 1 c. small curd cottage cheese ¼ c. King Arthur gluten free flour ½ t. baking soda ½ t. salt 1 t. freshly ground pepper Directions: Spray a 9x13 baking dish with cooking spray. Spread potatoes evenly in the bottom and slightly mash down. Sprinkle the corn flake crumbs on top. Sauté the onion until translucent. Add broccoli and mushrooms and continue sautéing until soft and cooked. Spread this vegetable mixture on top of potato mixture. In a large bowl, beat the six eggs. Add the remaining ingredients and stir until well combined. Pour the egg combination over the vegetables and potatoes and gently spread to the corners. Refrigerate at least 3 hours or overnight. Take the frittata out of the refrigerator and let stand on counter for 15 minutes. Meanwhile, preheat oven to 350 degrees. Bake for one hour or eggs are browned and solid. Serves 12. Variations can be made by changing vegetables; I like to use spinach or kale from the garden.