Potato Bacon Frittata Recipe
Ingredients
| 1 8-ounce package sliced bacon, diced | ||
| 2 large potatoes, peeled and cut into 1/2-inch cubes | ||
| Onion | 1 Small, chopped | |
| Green pepper | 1/4 Cup (16 tbs), diced | |
| Pepper | 1/4 Teaspoon | |
| Salt | To Taste | |
| Eggs | 6 | |
| 1/4 pound Swiss cheese, coarsley shredded | ||
| Milk | 1 Cup (16 tbs) | |
| Buttermilk | 1/3 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
1. Grease 10-inch quiche dish or 9" by 9" baking pan. In 10-inch skillet over medium-low heat, cook bacon until browned and crisp. With slotted spoon, remove bacon to drain on paper towels. Pour off all but 1/4 cup bacon fat from skillet. Over medium heat, in hot bacon fat, cook potatoes, onion, green pepper, pepper, and 1/2 teaspoon salt until potatoes are fork-tender, about 15 minutes, stirring occasionally. Remove skillet from heat; stir in bacon.
2. Preheat oven to 375°F. In medium-sized bowl, beat eggs, cheese, milk, buttermilk baking mix, butter or margarine, and 1/2 teaspoon salt until well mixed; pour into quiche dish. Spoon potato mixture on top. Bake 20 to 30 minutes, until set.
2. Preheat oven to 375°F. In medium-sized bowl, beat eggs, cheese, milk, buttermilk baking mix, butter or margarine, and 1/2 teaspoon salt until well mixed; pour into quiche dish. Spoon potato mixture on top. Bake 20 to 30 minutes, until set.
Chef
