Potato-Bacon Frittata

1 package (8 ounces) bacon, chopped
1 sweet green pepper, chopped (1 cup)
1 sweet green pepper, chopped (1 cup)
1 1/4 cups water
1 1/4 cups half-and-half
1/8 teaspoon dried thyme
1 tablespoon all-purpose flour
Pinch cayenne pepper
1 box (5.25 ounces) au gratin potatoes
5 eggs
3 scallions, trimmed and chopped
1 can (14.5 ounces) chopped tomatoes, drained
1/2 cup shredded cheddar cheese


1. Heat oven to 375F. Grease fluted quiche pan or 2-quart casserole.
Cook bacon in medium-size skillet over medium-high heat until crisp, 5
minutes. Add green pepper; cook 2 minutes. With slotted spoon,
transfer
bacon and green pepper to paper toweling.

2. Bring water, half-and-half, thyme, flour, cayenne and seasoning
from
packaged potatoes to a boil in saucepan. Lightly beat eggs in large
bowl. Gradually whisk liquid from saucepan into eggs. Stir in
potatoes,
scallions, tomatoes, cheese, and reserved bacon and green pepper. Pour
into quiche pan.

3. Bake, covered, in 375F oven 15 minutes. Uncover; bake 15 minutes or
until center is set and edges begin to brown. Let stand 10 minutes.
Serves 8.

Nutritional Value Per Serving: 257 calories, 15 g fat (8 g saturated),
12 g protein, 21 g carbohydrates, 2 g fiber, 698 mg sodium, 162 mg
cholesterol.
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