1/2 lb. bacon
- cut in strips
9 eggs
1/3 cup milk
parmesan cheese
1 3/4 lb. pepperoni for 6 frittatas 9:45am - cut
pepperoni 10:00 bacon out
of refrigerator 10:15AM - start
frying Oven on at
11:00AM
Sauté
bacon, drain and put aside.
Cook pepperoni until slightly brown.
Add bacon.
Add egg mixture.
Cook slowly until
mixture sets.
Lift sides occasionally and tilt pan to allow top liquid to drain to sides.
When mixture is omelet like,
place large dish over top of pan.
Flip mixture onto dish and slide mixture back into pan.
Cook until set.
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