Apple Smoked Bacon and White Cheddar Cheese Omelet/Frittata
|2 tablespoons||Unsalted Butter|
|1 1-ounce slices||Refrigerated Hash Browns|
|to taste||Salt And Pepper|
|8 as desired||Eggs|
|1/2 pounds||Apple Smoked Bacon, Cooked Until Crispy|
|4 ounces||White Cheddar Cheese, Grated|
|1 tablespoons||Fresh Chives, Chopped|
- Preheat oven to 300 degrees F.
- Preheat stove top over medium heat. Melt butter in sauté pan. Place an even layer of the potatoes over the griddle. Season with salt and pepper. Using a metal spatula, turn the potatoes over occasionally until potatoes are crispy and golden brown, about 2-3 minutes.
- Meanwhile, place the eggs in a blender. Season with salt and pepper. Blend until the eggs are frothy. Pour the eggs over the potatoes. Cook for about 1 minute. Sprinkle the bacon and cheese over the egg potato mixture and continue to cook for about 1 more minute. Cover handle of pan with aluminum foil and finish baking at 300 degrees F. for 10-15 minutes or until eggs are set. Remove from oven. Serve in pie slices directly from pan for a frittata. Or, for the omelet: Use the spatula and fold the omelet into thirds. Slice the omelet in half or in thirds and place on serving plates. Garnish with chives.