A great dish for a Holiday Breakfast
Oven at 375 degrees – you will need 1 quiche/tart pan.
8 oz tempeh bacon
1 box au gratin potatoes (5.25 oz)
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
½ sweet yellow onion, diced
1 cup water
3/4 cup soy milk
½ cup half-in-half*
1/8 tsp thyme, dried
1 TBS flour
5 eggs or equal egg substitute
2 scallions, trimmed and diced
1 can whole tomatoes, drained and chopped (14.5 oz)
½ cup shredded Mexican Blend cheese, or colby-jack
2 tsp vegetable oil
*You may omit the half-in-half and use 1 1/4 cups soy milk, but the frittata will not be quite as fluffy – but still very tasty!
To prepare the quiche pan, spray with cooking spray and set aside. If you do not have a quiche/tart pan, you can use a glass 2 qt casserole dish.
Heat the 2 tsp oil in a medium pan. Heat the tempeh bacon until slightly crispy – remove, cool and chop into ½” pieces. In the same pan (with the oil), saute the bell peppers and onion until almost tender. Remove from pan and add to the bacon.
Meanwhile, in a medium pot, bring the water, milk, half-in-half (if using), flour, thyme and the seasoning packet from the potatoes to boil.
In a bowl, whisk the eggs until combined. Slowly add the boiling liquid from the pot to the eggs – keep whisking. Stir in the potatoes, scallions, tomatoes and cheese. Pour the mixture into the quiche pan.
Cover and bake for 15 minutes. Uncover, and continue to bake another 15 minutes, or until the center is set and the edges start to brown. Allow to stand for 10 minutes before slicing and serving.