Why I Love This Recipe
Back in the early 60's, in the "meatless Friday" Catholic kitchen, our mom leaned heavily on eggs and cheese as staples. Her Aunt had passed down a recipe for a sort of frittata that was quick and easy enough for a teenager (me) to make if she was busy. Time and convenience foods have made it even easier. It never really had a name, but if Uncle Ed wanted a second helping, he always said "Gimme some more 'a that damn mess."
Ingredients You'll Need
Oil for frying
One package Ore-Ida Potatos O'Brien
6 to 8 large eggs, scrambled
Your choice of cheese-we usually use sliced or shredded cheddar and jack, but it's also good with swiss, muenster or colby.
In a large skillet with a lid, fry the potatos until crispy and done, season to taste. Scramble the eggs thoroughly and mix into the potatos, turning and folding to bring cooked eggs up and letting the rest run down underneath.
Place the cheese on top, making sure to get all the way to the sides of the pan.
Turn OFF the burner under the pan, and cover with the lid.
When the cheese is melted, it's ready to eat. It's good with a little mustard on top, and some people have some mayo on the side.
It's good the next day for lunch, and microwaves well.