8 oz. bacon, diced
2 lg. potatoes, peeled & cubed
1/4 c. chopped onion
1/4 c. diced green pepper
1/4 tsp. pepper
1 tsp. salt, divided
6 eggs
1 c. shredded Swiss (or American) cheese
1 c. milk
1/3 c. Bisquick
2 tbsp. melted butter

Cook bacon in skillet until browned. Remove bacon and drain on paper towels. Pour off all but 4 tablespoons bacon fat from skillet. Cook potatoes, onion, green pepper, pepper and 1/2 teaspoon salt in bacon fat until potatoes are tender, but not soft, about 15 minutes. Remove from heat and stir in bacon.

Beat together eggs, cheese, milk, Bisquick, butter and 1/2 teaspoon salt. Pour egg mixture into a greased quiche dish or a 9 x 9 inch baking pan. Spoon potato mixture on top of eggs. Bake in 375 degree oven for 20-30 minutes until set. Remove frittata from oven. To serve, cut into wedges. Serves 6.