Lunch: Potato Frittata

Looking for an egg dish? Then check out this delicious potato frittata that can be ready in 25 minutes.

Ingredients

6 eggs
1/3 cup milk
1/2 teaspoon salt
Dash black pepper
1/4 cup chopped roasted red bell peppers (from a jar)
2 tablespoons chopped fresh chives
2 tablespoons vegetable oil
3 cups frozen southern-style hash brown potatoes (from 32-oz bag)

Instructions

In medium bowl, beat eggs, milk, salt and black pepper with wire whisk until well blended. Stir in roasted peppers and chives; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes; cook 4 to 5 minutes, stirring frequently, until thawed.
Reduce heat to medium-low. Stir egg mixture; pour over potatoes in skillet. Cover; cook 8 to 10 minutes or until eggs are set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into 8 wedges to serve.

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