1
medium green or red bell pepper, seeded, chopped
1/2
cup shredded Cheddar cheese (2 oz)
6
eggs
1/4
cup whipping cream or half-and-half
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Steps
1
Heat oven to 375°F. Make potatoes as directed on box, using ovenproof 10-inch nonstick skillet.
2
Meanwhile, in another 10-inch nonstick skillet, cook mushrooms, onion and bell pepper over medium-high heat about 5 minutes, stirring frequently, until vegetables start to soften.
3
When potatoes are done, sprinkle with cooked vegetables and cheese. In medium bowl, beat eggs and cream with whisk; pour on top.
4
Bake about 20 minutes or until eggs are set. Loosen around side of frittata. Carefully turn upside down onto platter, and cut into wedges.
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Serve this filling breakfast with a side of fresh fruit for a more complete breakfast or brunch.
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