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Cheddar, Bacon & Potato Frittata




Source of Recipe


sargento






List of Ingredients



• 4 slices bacon, diced
  
• 2 cups (8 oz.) frozen hash brown potatoes with peppers and onions, thawed
  
• 6 eggs
  
• 1/4 cup milk
  
• 1/2 tsp. salt
  
• 1-3/4 cups (7 oz.) Sargento® Bistro™ Blends Cheddar Salsa with Tomato and Jalapeno Peppers Shredded Cheese, divided
  






Instructions



1. Cook bacon in a 10-inch nonstick skillet over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel; set aside. Pour off all but 1 tablespoon of the drippings. Add potatoes to skillet; cook 2 minutes, stirring occasionally. Preheat broiler.
   
2. Beat eggs in a medium bowl. Stir in milk, salt and 1 cup of cheese. Add egg mixture to skillet; stir to combine. Cover; simmer until eggs are set on the bottom, 6 to 8 minutes. (Center will be wet.)
   
3. Uncover; top with reserved bacon and remaining cheese. If skillet is not ovenproof, wrap handle in foil. Transfer skillet to broiler; broil 5 to 6 inches from heat for 2 to 3 minutes or until eggs are set and cheese is melted. Cut into 4 wedges.
   
   






Final Comments


Serves: 4