Breakfast in a Pan Frittata Recipe #106826
Not knowing what to fix for breakfast can be a real chore. This was the result of "I'm tired of the same old thing". Served this with homemade biscuits and sliced tomatoes. Makes two generous servings.
by PaulaG
25 min | 10 min prep
SERVES 2
- 1-2 tablespoon olive oil
- 1 medium red skin white potato, washed
- 1/2 medium red bell pepper, diced
- 3-4 green onions, washed and sliced
- 1/2 cup sliced mushrooms
- 3 slices Canadian bacon, diced
- 1 cup egg substitute, beaten with or 4 eggs, beaten with
- 1/4 cup milk
- 1/4 cup shredded mozzarella cheese
- salt and pepper
- Using medium shredder blade of food processor, shred the potato.
- Warm olive oil in non-stick skillet, add potato, bell pepper, green onions, mushrooms and bacon.
- Cook and stir until potato is lightly browned and other vegetables are crisp tender.
- Add salt and pepper to taste, pour egg mixture over vegetables.
- Cook until eggs are almost set, running spatula around edges and allowing uncooked egg to run to bottom of pan.
- When eggs are almost set, invert onto a dinner plate and then slip back into pan allowing the bottom to cook completely.
- The last few minutes top with shredded cheese and cover until cheese melts.
- Cut in half and slip onto serving plates.
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5 stars