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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My family loves this dish for breakfast, lunch, or dinner. I find it quick, easy, and diverse. I usually always have ingredients to subsitute the meat or vegetable I put in my recipe to make a great frittats. My experiments have often been the best outcome! Read more ! Ingredients:
3 meduim russett potatoes cut into shoestrings ( or frozen hashbrowns any cut) |
8 strips of bacon cut into pieces (nitrate free, turkey bacon or sausage) |
3 cloves of garlic chopped |
1/2 white or red onion chopped |
1 bell pepper (any color) chopped |
2 cups chopped mushrooms |
6 eggs |
1/4 cup milk |
2 teaspoons dry mustard or 1 tablespoon stone ground mustard |
1 cup grated cheddar cheese |
sea salt to taste |
pepper to taste |
Directions:
1. Preheat oven to broil
2. Use an oven safe frying pan to brown bacon and onions.
3. Then add fresh (or frozen) potatoes, green pepper, mushrooms, garlic, salt, and pepper, stir occasionally.
4. Meanwhile grate cheese and set aside.
5. Place six eggs, 1/4 cup of milk, and dry or wet mustard together and mix well.
6. Once vegetables are cooked through poor the egg mixture over the vegetables and turn pan to distribute evenly but do not stir.
7. Allow eggs to cook for about 4-5 minutes ensuring they get heat evenly across the bottom of the pan.
8. Then place the whole pan under the broiler until eggs become firm.
9. Spread cheese on top and place back under the broiler until melted.
10. Serve hot and enjoy!
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