Breakfast in a Pan Frittata

• olive oil↗1 -2 tablespoon
• medium red skin white potato↗1

  washed

• medium red bell pepper↗1⁄2

  diced

• green onions↗3 -4

  washed and sliced

• sliced mushrooms1⁄2 cup
• slices Canadian bacon↗3

  diced

• egg substitute or 4 eggs1 cup

  beaten with

• milk↗1⁄4 cup
• shredded mozzarella cheese1⁄4 cup
• salt and pepper

Step-by-step instructions

1. 1

   Using medium shredder blade of food processor, shred the potato.

2. 2

   Warm olive oil in non-stick skillet, add potato, bell pepper, green onions, mushrooms and bacon.

3. 3

   Cook and stir until potato is lightly browned and other vegetables are crisp tender.

4. 4

   Add salt and pepper to taste, pour egg mixture over vegetables.

5. 5

   Cook until eggs are almost set, running spatula around edges and allowing uncooked egg to run to bottom of pan.

6. 6

   When eggs are almost set, invert onto a dinner plate and then slip back into pan allowing the bottom to cook completely.

7. 7

   The last few minutes top with shredded cheese and cover until cheese melts.

8. 8

   Cut in half and slip onto serving plates.