Recipe: Potato-Bacon Frittata (using au gratin potato mix)

POTATO-BACON FRITTATA

8 ounces bacon, chopped
1 sweet green pepper, chopped (1 cup)
1 1/4 cups water
1 1/4 cups half-and-half
1/8 teaspoon dried thyme
1 tablespoon all-purpose flour
Pinch cayenne pepper
1 (5.25 ounces) box au gratin potatoes
5 eggs
3 scallions, trimmed and chopped
1 (14.5 ounces) can chopped tomatoes, drained
1/2 cup shredded cheddar cheese

Heat oven to 375 degrees F. Grease fluted quiche pan or 2-quart casserole.

Cook bacon in medium-size skillet over medium- ugh heat until crisp, 5 minutes.

Add green pepper; cook 2 minutes. With slotted spoon, transfer bacon and green pepper to paper toweling.

Bring water, half-and-half, thyme, flour, cayenne and seasoning from packaged potatoes to a boil in saucepan.

Lightly beat eggs in large bowl. Gradually whisk liquid from saucepan into eggs. Stir in potatoes, scallions, tomatoes and cheese. Pour into quiche pan.

Bake, covered, in 375 degree F oven 15 minutes. Uncover; bake 15 minutes or until center is set and edges begin to brown. Let stand 10 minutes.

Makes 8 servings
From: Recipelink.com
Source: Magazine recipe card: Family Circle Magazine, not dated