Hearty o'brien fritatta

Yield: 1 Servings

Measure Ingredient
1 cup Diced peeled baking potato
½ cup (2 ounces) shredded cheddar cheese; divided
3 larges Eggs; lightly beaten
1 tablespoon Butter or margarine
½ cup Diced purple onion
½ cup Diced red bell pepper
½ cup Diced canadian bacon
2 \N Garlic cloves; pressed
¼ teaspoon Salt
¼ teaspoon Pepper
\N \N Sour cream

Cook potato in a small saucepan in boiling water to cover 10 minutes or until tender; drain.

Stir together ¼ cup cheese and eggs in a bowl.

Melt butter in a 10-inch nonstick skillet over medium heat. Add potato, onion, and next 5 ingredients; saute 5 minutes. Stir in egg mixture, and cook, without stirring, over medium-low heat 5 minutes or until almost set.

Wrap handle of nonstick skillet with aluminum foil.

Bake at 450° for 5 minutes or until set. Sprinkle with remaining ¼ cup cheese; bake 1 more minute or until cheese melts. Serve with sour cream.

Notes: Serve this Italian open-faced omelet with a green salad for an ideal Sunday night dinner.

Makes 2 servings.

Southern Living Website

Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1033 by Suzy Wert <SuzyWert@...> on Jan 22, 1998

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