Eggs- Potato-Bacon Frittata
By gjramsey
Prep: 35 minutes
Bake: 20 to 30 minutes
Makes: 6 main-dish servings
Ingredients
- 4 slices bacon, cut into 1/4 inch dice
- 2 large potatoes, peeled and cut into 1/2 inch dice (about 3 cups)
- 1 small onion, minced
- 1/4 cup chopped green pepper
- 1/4 teaspoon coarsely ground black pepper
- 3/4 teaspoon salt
- 6 large eggs
- 4 ounces Swiss cheese, shredded (1 cup)
- 1 cup whole milk
- 1/3 cup all-purpose baking mix
- 2 talbespoons margarine or butter, melted
Details
Preparation
Step 1
Preheat oven to 375 degrees. Grease 10 inch quiche dish or 9” but 9” glass
baking dish.
In a 10-inch skillet, cook bacon over medium-low heat until browned. Drain on
paper towels. Discard all but 1 tablespoon fat from skillet. Add potatoes, onion, green pepper, black pepper, and ½ teaspoon salt, and cook over medium heat 15 minutes or until potatoes are fork-tender, stirring. Remove skillet form heat; stir in bacon.
Meanwhile, in medium bowl, mix eggs, cheese, milk, baking mix, margarine or
butter, and remaining ¼ teaspoon salt until blended; pour into quiche dish. Spoon potato mixture evenly on top. Bake 20 to 30 minutes, until set and knife inserted in center comes out clean.
Each serving: about 350 calories, 16 g. protein, 24 g. carbohydrate, 21 g. total fat
(8g. saturated) 2 g. fiber, 241 mg cholesterol, 625 mg sodium
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