Frittaffle

1: Add canola oil into a 9 in. non-stick, oven proof pan and heat over medium high heat.

2: Stir in red peppers and cook until soft.

3: Add in potatoes and stir until warmed through.

4: Add-in arugula and bacon and stir to combine with the other ingredients.

5: In a bowl, whisk together salt, pepper, parmesan romano, and eggs.

6: Pour mixture into pan and evenly distribute it throughout.

7: Stir in 3/4 cups of mozzarella and sprinkle the remaining 1/4 cup on top.

8: Cook over medium high heat for another 1-2 minutes or just until a slightly crust forms around the edge.

9: Transfer pan to oven and bake at 375 degrees F for about 8-10 minutes or until set.

10: Remove from oven and slide out of pan to cool on a wire rack.

11: Transfer to refrigerator and let chill for at least two hours.

12: Using a round 2.5 inch ring, stamp out rounds.

13: Heat waffle iron and cover with canola oil.

14: Place a round in the center and heat until warmed through.