Potato Frittata

Using the HandiPrep Express

It’s easy to believe breakfast is the most important meal of the day when it starts with bacon, eggs and potatoes. Meet the meal that will forever make your morning a good one.

  • Prep Time:
    24 min
  • Cook Time:
    23 min
  • Ready In:
    47 min
  • Serves:
    6

Ingredients:

  1. 1 c. Cheddar cheese
  2. 1⁄2 red bell pepper
  3. 1⁄2 medium onion
  4. 1 large Yukon gold potato, cleaned, unpeeled
  5. 1⁄4 c. milk
  6. 4 eggs, beaten
  7. 2 Tbsp. Butter
  8. 2 tsp. salt
  9. 1 tsp. fresh ground pepper
  10. 1⁄4 c. bacon bits
  11. 1⁄4 c. chopped parsley
  12. 1⁄2 c. 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. Slice potato with Slicing Blade 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.