Yield: 1 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Butter or margarine |
2 cups | Frozen potatoes with onions and peppers |
6 larges | Eggs |
2 tablespoons | Milk |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
1 cup | (4 ounces) shredded Cheddar Cheese |
6 slices | Bacon cooked and crumbled |
\N \N | Diced fresh tomato or picante sauce |
GARNISHES
Melt butter in 10 inch non stick skillet over medium heat, add frozen potatoes and cook 10 minutes or until browned.
Combine eggs and next 3 ingredients, stirring with a wire wish and 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 platter, and sprinkle with shredded cheese. Cover with aluminum foil and let stand for 5 minutes. Sprinkle with bacon and garnish if desired. Serve immediately.
Posted to recipelu-digest Volume 01 Number 479 by Lulubel2<Lulubel2@...> on Jan 8, 1998