I’ve made omelets, eggs, and quiches before, but this was my first frittata. I used what I had on hand: bacon and potatoes. Next time I’ll try to add some bell pepper and other ingredients. It was pretty simple, you just have to make sure you do not burn your potatoes on the bottom layer. I omitted the green onion. I used fresh basil from the garden. 🙂 Enjoy!
-4 slices bacon, cut into 1/2 inch pieces
-2 medium potatoes, cut into 1/4 slices
-6 large eggs, lightly beaten
-1/4 cup milk
-1/4 teaspoon salt
-1 1/2 cups grated Parmesan cheese
-1/2 cup thinly sliced green onion**
-2 teaspoons finely snipped fresh basil or 2 teaspoons dried basil, crushed
-sour cream as a topping (optional)
**Some people are irritated by onion, tread carefully!
- Using a large, nonstick skillet, cook bacon pieces until crisp.
- Reserve 2 T. of bacon drippings.
- Drain bacon pieces on paper towel.
- Add potato slices to skillet with reserved bacon drippings.
- Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.
- Turn potato slices over and turn down heat to prevent over-browning (if necessary).
- In large bowl, beat eggs, milk, and salt until combined.
- Stir in cheese, green onion, and basil. Set aside.
- Spread cooked potatoes in an even layer over the bottom of skillet.
- Sprinkle the bacon over the potatoes.
- Pour in egg mixture.
- Cover, reduce heat to medium low.
- Cook 15 to 20 minutes until top surface of egg is set.
- Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.
- Loosen edges of frittata from pan, carefully invert onto large serving plate.
- Cut into wedges.
- Put a dollop of sour cream or salsa on top right before serving, if desired.