Potato and Bacon Frittata |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is another one of my adopted recipes. This recipe is very flexible. It can be made with any creamy canned soup and any 10oz package of frozen vegetables. Serve with buttered toast or a crusty roll... Ingredients:
4 slices bacon, chopped |
2 cups frozen hash brown potatoes, thawed |
2 green onions, sliced thin |
6 eggs |
1 (10 3/4 ounce) can condensed cream of celery soup |
1 (10 ounce) package frozen broccoli florets, thawed |
Directions:
1. In ovenproof skillet cook bacon over medium-high heat for 3 minutes, stirring frequently.
2. Tilt pan and spoon off all but tbsp of the fat.
3. Stir in potatoes and green onions.
4. Cook about 5 minutes, stirring frequently until potatoes are golden brown.
5. Meanwhile, in medium bowl combine eggs and soup until well blended.
6. Then stir in broccoli and set aside.
7. Reduce heat to medium-low and add egg mixture to the skillet.
8. Cover and cook about 10 minutes, until eggs are lightly browned on the bottom and set around the edge but not in the middle.
9. Heat broiler.
10. Broil the frittata 4”-5” from heat for 3 minutes or until golden.
11. Cut into wedges to serve.
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