Friday, February 6, 2009

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. 

No comments: