Potato Frittata **** 8/96

Categories:
brunch, eggs

4 large eggs
1 teaspoon salt
1 tablespoon vegetable oil
12 oz frozen potatoes o'brien
1 cup frozen green peas
3 oz pimientos
1 salsa

Beat eggs with the salt. Heat oil in a pan over medium heat. Add potatoes, peas, and drained pimientos. Cover and cook, stirring occasionally, just until potatoes start to brown, about 8 minutes. Reduce heat to medium low. Pour eggs over vegetables, cover and cook 6 to 8 minutes until eggs have set. Cut in wedges and serve with salsa. It might be an idea to add some shredded cheddar to this.

Yield: 4 servings