1 cup (4 ounces) Wisconsin Gouda cheese, shredded
1 cup refrigerated shredded hash brown potatoes
8 crisply cooked bacon slices, crumbled
1/2 cup chopped green or red pepper
1/4 cup green onion slices
1 cup milk
1/4 teaspoon black pepper
1 small tomato, sliced
Preheat the oven to 350°F.
Combine the cheese, potatoes, bacon, peppers, and onions; toss lightly. Spoon into a well-buttered 9-inch pie plate.
In a medium bowl, beat the eggs; stir in the milk and the pepper. Pour over the potato mixture; top with the tomato slices. Bake for 45 to 50 minutes or until the center is set. Allow to stand 5 minutes before serving.
Variations: Edam may be used in place of Gouda. The frittata can be baked in individual ramekins.