I was perusing recipes online looking for something different for breakfast to serve my husband the day before a 1/2 marathon. What I eventually came up with was this little creation. Shame on the 2 of us as we seriously demolished all but a slice of this frittata. To top it off...it made the house smell delicious.
1In a 10 - 12in (*Note that the smaller the skillet the thicker the frittata & longer cooking time)oven proof skillet (I use cast iron )brown your bacon to crisp on med high heat;remove & drain on paper towels. Crumble when cool. Drain all but 2 tablespoons of drippings.
2To the same skillet (with remaining drippings) add your shallots and green pepper (you can buy frozen hash browns with onion and pepper in them but I prefer fresh veges in this dish), saute until soft.
3In a med bowl, beat the 2 eggs, then add in Egg Beaters and 1 cup cheese. Whisk until blended. Pour atop veges. Salt and pepper to taste. Cook approx 2 minutes or until it mixture starts to settle. Top with remaining 1/2 cup cheese (or more if you like) and crumbled bacon. Heat oven to 400 degrees. Place skillet in oven and continue to cook 10 - 14 minutes or until completely set. (You can test by poking with a fork) I used a 10 in skillet and cooked in oven for 10 minutes and it was perfect.
4Serve warm with homemade biscuits. Want to spice it up...grap a bottle of hot sauce, which is my preferred method of eating this or with any egg dish. ENJOY!