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Breakfast Frittata

Servings: 8

2 cups frozen shredded or country style potatos
4 large eggs
1/2 cup milk
1/4 tsp. salt
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup chopped tomatos
1/4 cup sliced green onions
1 tbsp. vegetable oil

Heat oil in large skillet (with oven safe handle).
Add potatos and heat while preparing next step.
In a large bowl, beat the eggs, milk and salt.
Pour over the potatos.
Sprinkle with tomatos and onions.
Cover and cook over low heat for 5-7 minutes.
Sprinkle with cheeses.
Continue cooking until center of frittata is set.

Heat the broiler.
Broil the frittata 6 inches from the heat until the cheese is melted and lightly browned.
Let the frittata stand for 10 minutes on a wire rack.
Cut into wedges and serve.

Skip the last step if you have wooded handles on frying pans.

You can also vary the ingredients depending on what's available: chopped parsley, sausage (brown first), sliced mushrooms, green pepper, fresh herbs, etc..