Saturday, March 20, 2010
One Skillet Frittata
ONE SKILLET FRITTATA
2-3 TBSP vegetable oil
2-3 cups shredded frozen hashbrowns
1/2 green bell pepper, chopped
1/2 red onion, chopped
8 slices of precooked bacon, sliced in to small pieces
Shredded cheddar cheese
Salt, seasoning salt, and Pepper to taste
Heat the oil in skillet on medium high heat; add hashbrowns. Season to taste. Cook hashbrowns until slightly browned. Add chopped bell pepper, onion, and bacon. Mix together by scooping sections of the hashbrown and flipping over. DO NOT push spatula through the hashbrowns as it will cause them to break up and become more mushy. Cook until bacon pieces are limp.
Mix eggs all together in a bowl until mostly blended with desired seasonings. Pour evenly over hashbrown mix. Wait until edges slightly set and then flip over to cook opposite side. When egg is cooked, turn heat down to low and top frittata with cheese. Cover with lid and let sit until cheese is melted. Serve with salsa and sour cream if desired.