Potato and Bacon Frittata

• 4 slices bacon, chopped
• 2 cups frozen hash brown potatoes, thawed
• 2 green onions, sliced thin
• 6 eggs
• 1 (10 3/4 ounce) can condensed cream of celery soup
• 1 (10 ounce) package frozen broccoli florets, thawed

1. In ovenproof skillet cook bacon over medium-high heat for 3 minutes, stirring frequently.
2. Tilt pan and spoon off all but tbsp of the fat.
3. Stir in potatoes and green onions.
4. Cook about 5 minutes, stirring frequently until potatoes are golden brown.
5. Meanwhile, in medium bowl combine eggs and soup until well blended.
6. Then stir in broccoli and set aside.
7. Reduce heat to medium-low and add egg mixture to the skillet.
8. Cover and cook about 10 minutes, until eggs are lightly browned on the bottom and set around the edge but not in the middle.
9. Heat broiler.
10. Broil the frittata 4-5 from heat for 3 minutes or until golden.
11. Cut into wedges to serve.

bacon, frozen hash brown potatoes, green onions, eggs, condensed cream, broccoli florets

Taken from www.food.com/recipe/potato-and-bacon-frittata-45486 (may not work)