Bacon and Potatoes Frittata

Posted By Feistycook On 06 Dec 2008 | Under Entrees

Here’s another version of frittata that my family loves for Weekend Breakfast. The day I posted the recipe for corned beef hash frittata, my husband saw my monitor and asked if we could have the same thing for breakfast the next day. That day happens to be Sunday so I happily obliged.

I didn’t have any corned beef hash, nor did we have any leftover meat in the fridge so I decided to use bacon and potatoes instead. All the ingredients and steps from corned beef hash frittata are the same except for the replacement of corned beef hash with bacon and potatoes.

INGREDIENTS:
6 strips of bacon, sliced in small pieces
2 medium potatoes, cubed
6 eggs, beaten
1 tomato, chopped
1 half onion, chopped
2 cloves of garlic, chopped
1/2 cup of heavy cream (or milk)
few sprigs of fresh parsley, finely chopped
salt and pepper
shredded cheddar cheese
oil

Pre-heat the oven to 250Â°.

In a bowl, beat the eggs with cream (or milk), season with salt and pepper. Set it aside.

In a non-stick pan, brown the bacon. Using the fat from the bacon, saute garlic, onions and tomatoes. You can add a tsp of oil if you think you need more.

Add the potatoes. Stir, cover the pan and cook until the potatoes are fork tender.

Add the chopped parsley. Season with a little bit of salt and pepper. Not too much salt because the bacon is already salty. Maybe just a sprinkle.

Pour the egg mixture onto the pan. Evenly distribute the eggs with the bacon, potatoes, and tomato mixture. Like youâ€™re making an omelet.

Let that set it for bit. Shaking the pan a few times to cook evenly.

Sprinkle the shredded cheese on top. Run a butter knife on the edges. Then stick the whole pan into the pre-heated oven. Leave it there for about 2-3 minutes.

Make sure you use a pot holder when you take the pan out . The top should look like the one in the picture. The oven step not only melts the cheese, it also cooks the top of the eggs which is important.