It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Potato and Bacon Frittata
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- #34493
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
8 slices uncooked bacon, more if desired
4 medium potatoes, peeled and diced into 1/2 inch pieces
1 small onions, chopped
OR
5 green onions, chopped
1/3 cup green bell peppers or red bell peppers, chopped (or a mixture)
1 teaspoon salt or seasoned salt
black pepper
3 tablespoons grated Parmesan cheese
7 large eggs, lightly beaten
1 1/2 cup shredded Swiss cheese or cheddar cheese
1 cup whole milk or half-and-half cream
1/3 cup biscuit baking mix
2 tablespoons butter or margarine, melted
directions
In an extra-large oven-proof saute pan or frying pan, cook the bacon until crisp. Do not drain (leave the bacon in the frying pan).
Add in the diced potatoes, chopped onion, green pepper, salt and pepper. Saute until the potatoes are fork-tender (this should take 20 minutes to half an hour).
Turn off the heat and mix in the grated Parmesan cheese. Mix to combine. Set the oven to 350 degrees F.
In a large bowl, combine the lightly beaten eggs, whole milk, baking mix, grated cheese and the melted butter. Mix well.
Pour over the bacon/potato mixture in the frying pan. Sprinkle with extra Parmesan cheese if desired. Mix gently.
Bake uncovered for 20-25 minutes or until a knife inserted in the middle comes out clean (don't over bake).
added by
chef_rwmiller
nutrition data
Nutritional data has not been calculated yet.
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