Potato and Bacon Frittata

Ingredients

• 4 slices bacon, chopped
• 2 cups frozen hash brown potatoes, thawed
• 2 green onions, sliced thin
• 6 eggs

• 1 (10 3/4 ounce) can condensed cream of celery soup

• 1 (10 ounce) package frozen broccoli florets, thawed

Directions

1. 1

   In ovenproof skillet cook bacon over medium-high heat for 3 minutes, stirring frequently.

2. 2

   Tilt pan and spoon off all but tbsp of the fat.

3. 3

   Stir in potatoes and green onions.

4. 4

   Cook about 5 minutes, stirring frequently until potatoes are golden brown.

5. 5

   Meanwhile, in medium bowl combine eggs and soup until well blended.

6. 6

   Then stir in broccoli and set aside.

7. 7

   Reduce heat to medium-low and add egg mixture to the skillet.

8. 8

   Cover and cook about 10 minutes, until eggs are lightly browned on the bottom and set around the edge but not in the middle.

9. 9

   Heat broiler.

10. 10

    Broil the frittata 4”-5” from heat for 3 minutes or until golden.

11. 11

    Cut into wedges to serve.