Recipe - Hearty Obrien Fritatta

1 cup Diced peeled baking potato
One half cup (2 ounces) shredded cheddar
cheese; divided
3 lg Eggs; lightly beaten
1 tablespoon Butter or margarine
One half cup Diced purple onion
One half cup Diced red bell pepper
One half cup Diced canadian bacon
2 Garlic cloves; pressed
One fourth teaspoon Salt
One fourth teaspoon Pepper
Sour cream

Cook potato in a small saucepan in boiling water to cover 10 minutes or
until tender; drain.

Stir together One fourth cup cheese and eggs in a bowl.

Melt butter in a 10inch nonstick skillet over medium heat. Add potato,
onion, and next 5 ingredients; saute 5 minutes. Stir in egg mixture, and
cook, without stirring, over mediumlow heat 5 minutes or until almost set.

Wrap handle of nonstick skillet with aluminum foil.

Bake at 450° for 5 minutes or until set. Sprinkle with remaining One fourth cup
cheese; bake 1 more minute or until cheese melts. Serve with sour cream.

Notes: Serve this Italian openfaced omelet with a green salad for an ideal
Sunday night dinner.

Makes 2 servings.

Southern Living Website

Recipe by: Southern Living Magazine

Posted to MCRecipe Digest V1 #1033 by Suzy Wert SuzyWert@aol.com on Jan
22, 1998