Potato-Bacon Frittata

From the 1995 Annual Southern Living Recipes. 

Potato-Bacon Frittata

3 Tbsp butter or margarine

2 cups frozen hashbrowns with onions and peppers (Potatoes O'Brien)

6 large eggs

2 Tbsp milk

1/4 tsp salt

1/4 tsp pepper

1 cup shredded cheese (cheddar...or your choice)

6 slices bacon, cooked and crumbled (I use Real bacon pieces)

Salsa, optional

Melt butter in a nonstick skillet over medium heat. Add frozen potatoes and cook until browned.

Combine eggs and whisk next 3 ingredients together. Pour over potatoes.

As mixture starts to cook, gently lift edges of frittata with a spatula and tilt pan so uncooked portion flows underneath. If center remains uncooked, carefully turn frittata over and cook 5 minutes or until center is done.

Place frittata on serving plate and sprinkle with shredded cheese. Cover with foil and let stand 5 minutes. Sprinkle with bacon. Garnish with salsa and serve immediately.