Potato Crusted Frittata Recipe

Ingredients

1

                        box (4.5 oz) Betty Crocker™ Seasoned Skillets® roasted garlic & herb potatoes

Water and vegetable oil called for on potato box

1

package (8 oz) sliced fresh mushrooms (about 3 cups)

1

medium onion, chopped (1/2 cup)

1

medium green or red bell pepper, seeded, chopped

1/2

cup shredded Cheddar cheese (2 oz)

6

eggs

1/4

cup whipping cream or half-and-half

Preparation

Heat oven to 375°F. Make potatoes as directed on box, using ovenproof 10-inch nonstick skillet.

Meanwhile, in another 10-inch nonstick skillet, cook mushrooms, onion and bell pepper over medium-high heat about 5 minutes, stirring frequently, until vegetables start to soften.

When potatoes are done, sprinkle with cooked vegetables and cheese. In medium bowl, beat eggs and cream with whisk; pour on top.

Bake about 20 minutes or until eggs are set. Loosen around side of frittata. Carefully turn upside down onto platter, and cut into wedges.

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