Recipe(tried): Potato-Mushroom Frittata

Hi Dennis,

The perfect Breakfast or Brunch dish with a glass of juice!

3 tablespoons olive oil
5 slices pancetta (bacon will do)
2 tablespoons chopped onion
1 large cooked potato, diced
1/3 cup chopped red bell pepper
1/3 cup sliced mushrooms
6 eggs
Salt and fresh ground pepper to taste
2 tablespoons chopped fresh parsley

Heat olive oil in small skillet over medium heat. Cook Pancetta (bacon), crumble and set aside. Cook onion, potato, bell pepper and mushrooms in pan drippings in skillet until onion and potato are golden brown, stirring occasionally. Remmove from skillet.

Beat eggs, salt and pepper in medium bowl. Stir in potato mixture. Pour mixture into the skillet. Top with bacon. Cook over low heat for 15 minutes or until cooked through, occasionally lifting the edge of the frittata.

If your skillet has a heatproof handle, place under preheated broiler and broil for 3 minutes or until top is cooked. Or slide the frittata onto a plate and invert back into skillet to cook the bottom just long enough to set. Sprinkle with parsley. Serve hot or at toom temperature.

(Austin, Central Market)
Makes 4 big servings.