Bacon, Pepper, and Potato Frittata

The American Country Inn and Bed & Breakfast Cookbook Volume Two, 1990

30 minutes — 4 Servings

Ingredients

4	slice	bacon (cut into pieces)
2		green onions with tops (chopped)
1⁄4	cup	green pepper (chopped)
1	tablespoon	red pepper (chopped)
4		mushrooms (sliced)
1	medium	potato (cooked and grated)
		salt and pepper (to taste)
3		eggs (beaten)
1⁄3	cup	milk
1⁄4	cup	swiss and sharp cheddar cheese (mixed)
		salsa

Instructions

In a nonstick skillet sauté the bacon until almost crisp. Drain the bacon grease. Add the chopped green onions, green and red peppers, and mushrooms. Sauté and stir for approximately 1 minute. Add the potato and season with salt and pepper. In a separate bowl beat the eggs with the milk. Pour the mixture in the pan and top with grated cheese. Do not stir. Cover with a lid and cook on medium low heat for approximately 20 minutes. Serve in wedges top with 8th teaspoon of your favorite salsa.