Description
A delectable savory frittata that’s perfect for Thankgiving brunch.
Ingredients
- 1 cup Shredded Potatoes
- 4 slices Bacon, Diced
- ½ cups Onion, Diced
- ½ cups Mushrooms, Sliced
- ¾ cups Brussels Sprouts, Sliced Thinly
- 1 teaspoon Thyme, Chopped
- 1 cup Shredded Cheese (Cheddar, Swiss Or Combination), Divided
- ⅓ cups Milk
- 6 whole Eggs
- ½ teaspoons Pepper
Preparation
In a medium cast iron (or other oven proof) skillet, press the shredded potatoes down into it and let them get crispy and golden for 8 minutes over medium heat. Add the bacon, onion, mushrooms, Brussels sprouts and thyme and sauté for 5 minutes or until tender and bacon is crisp. Stir in 1/2 cup of the cheese.
Whisk together milk, eggs and pepper and pour into the skillet. Let cook for about 5 minutes or until the edges are cooked through. Top with the remaining cheese and place skillet under the broiler for 5 more minutes, until it is golden brown and bubbly.
