Hearty o'brien fritatta
1 Servings
Ingredients
| Quantity | 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 | Garlic cloves; pressed | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Sour cream | ||
Directions
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