Breakfast Frittata
I like
to eat mushrooms and bacon, but you can put in
any leftover meat or vegetable
that you want, in any
combination.
1 cup sliced mushrooms, shredded
1 lb bacon, cooked, crumbled
1 tbsp olive oil
6 cups frozen hash brown potatoes
1 tsp salt
8 large eggs, beaten with a fork
6 oz shredded smoked Gouda or mozzarella cheese
1/2 cup sliced scallions
Heat oil in a large nonstick skillet. Add mushrooms and saute until tender.
Add a little more oil to the skillet, if needed and turn heat to medium. Add potatoes,
sprinkle with 1/2 tsp salt and cook 5 minutes, or until bottoms are lightly browned.
Turn with a spatula and press down. Push some of the potatoes up the sides
of the pan. Mix remaining 1/2 tsp salt with the eggs; pour mixture over potatoes.
Top with the mushrooms and bacon. Cover and cook over medium low heat
10 minutes, or until eggs are well set. Sprinkle with cheese and scallions,
cover and cook 2-3 minutes more.