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Blood Donor Clinic - Milverton
5:00 pm to 9:00 pm / Perth East Rec Complex
19/12/2018
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2:00 pm to 3:30 pm / Goderich: Harbor Hills Retirement Community / A drop-in support group for adult stroke survivors and caregivers!
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Around The Alliance!
From Patient to Volunteer: Brent's Story
R.E.A.L Life Perspectives: Emergency Medicine
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Q & A with a Registered Dietitian!
HPHA Looks to the Future
Seaforth Community Hospital is Looking for Volunteers!
Q & A with a Speech Language Pathologist
Stroke to Stroke Peer Visiting Program
Board of Directors Meeting Highlights
Q & A with an Enhanced Psychogeriatric Resource Consultant
HPHA's Annual Report at a Glance
Connecting the Dots for Caregivers - Newsletter #6
Patient Partner Profile: Lynae
Q & A with an Occupational Therapist!
Q & A with a Medical Radiation Technologist!
Board of Directors Meeting Highlights
Canadians Urged to Check Their Risk for Diabetes and Access Support if Needed
December Blood Donor Clinics
What's For Dinner Wednesday
HPHA Planning To Increase Breastfeeding Rates
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Blood Donor Clinics
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2018 Pediatric Day Conference Presentations
What's For Dinner Wednesday
What's for Dinner? Leek, Mushroom & Cheese Frittata

This versatile light supper, lunch or brunch frittata is easy to make and ultra-flavourful with its garlic-and-herb cream cheese. Serve with crusty multigrain bread and sliced tomatoes and cucumbers.

Image: Dietitians of Canada

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serves: 4

Tips

To broiler proof your skillet, wrap handle in foil.

Ingredients

  • 1 Tbsp butter
  • 2 cups sliced, halved, well-washed Ontario leeks (2 to 3 leeks)
  • 2 cups sliced Ontario mushrooms
  • 1 pkg (113 g) cream cheese with garlic and herbs
  • 6 eggs
  • 1/4 tsp pepper
  • 1/4 tsp salt
Directions
  1. In large ovenproof nonstick skillet, melt butter over medium heat. Add leeks and mushrooms; cook, stirring often, for about 5 minutes or until softened.
  2. In bowl, beat cream cheese to soften. Whisk in eggs, 1 at a time, until smooth. Season with salt and pepper.
  3. Pour into skillet and stir gently with wooden spoon to combine.
  4. Cover and reduce heat to low; cook until set and lightly puffed, 8 to 10 minutes.
  5. Broil until lightly golden, about 2 minutes.