Potato Frittata
6
25 minutes
25 minutes
Ingredients
1 cup Cheddar cheese
1⁄2 red bell pepper
1⁄2 medium onion
1 large Yukon gold potato, cleaned, unpeeled
1⁄4 cup milk
4 eggs, beaten
2 Tbsp. butter
2 tsp. salt
1 tsp. fresh ground pepper
1⁄4 cup bacon bits
1⁄4 cup chopped parsley
1⁄2 cup sour cream
Directions
Attach the Shredding Disk, shred cheese into food processor work bowl; remove cheese from bowl and set aside. Shred pepper and onion using the same disk and bowl. Remove from bowl; set aside. Attach Slicing Blade, slice potatoes using the same bowl; set aside.
Mix milk with beaten eggs in small bowl. Set aside.
Melt butter in medium non-stick oven proof skillet on medium-high heat. Add pepper and onion, spreading evenly on bottom of skillet. Cook 2-3 minutes stirring occasionally until onions are soft.
Arrange potato slices on top of onions and peppers. Sprinkle with salt and pepper. Cover; reduce heat to medium, and cook 8-10 minutes or until potatoes are soft.
Pour egg mixture over potatoes; sprinkle bacon and cheese evenly on top and cook 5 minutes.
Broil 5 minutes or until cheese is brown and eggs are set. Let cool 5 minutes.
Invert frittata onto serving platter and cut into 6 wedges. Garnish with chopped parsley and a dollop of sour cream.