potato and bacon frittata
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| |
| this frittata may be baked in a glass baking dish, instead of a saute pan. |
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| 6 - 8 slice | uncooked bacon, more if desired |
| 4 medium | potatoes, peeled and diced into 1/2 inch pieces |
| 1 small | onions, chopped or 4-5 green onions, chopped |
| 1/3 cup | green bell peppers or red bell peppers, chopped (or a mixture) |
| 1 tsp | salt or seasoning salt |
| | black pepper |
| 2 - 3 Tbsp | grated parmesan cheese |
| 6 - 7 large | eggs, lightly beaten |
| 1-1/2 cup | shredded swiss cheese or cheddar cheese |
| 1 cup | whole milk or half-and-half cream |
| 1/3 cup | bisquick baking mix |
| 2 Tbsp | butter or margarine, melted |
| |
| in a extra-large oven-proof saute pan or fry pan, cook bacon until crisp, |
| do not drain (leave the bacon in the fry pan). |
| add in the diced potatoes, chopped onion, green pepper, salt and pepper; |
| saute until the potatoes are fork-tender (this should take 20 minutes to |
| half an hour). |
| turn off the heat, and mix in the grated parmesan cheese, mix to combine. |
| set the oven to 350 degrees. |
| in a large bowl, combine the lightly beaten eggs, whole milk, bisquick |
| baking mix, grated cheese and the melted butter; mix well. |
| pour over the bacon/potato mixture in the fry pan, sprinkle with extra |
| parmesan cheese if desired; mix gently. |
| bake, uncovered for 20-25 minutes, or until a knife inserted in the |
| middle comes out clean (don't over bake). |
| |
| enjoy |
| chef r. w. miller |
| marriott resorts & hotels |
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| (ID: 75110) Mirror: rec.food.recipes: Sat, Jan 8, 2005 |