The husband was off this past weekend so that meant we were all home to have a nice breakfast/brunch in the morning. I made this quick potato-bacon frittata which came to me while I was still stretching in bed and trying to stay there for as long as I can. And because I was in a good mood, I decided to record a video of it too with the help of my son, as my video cameraman in some of the segments. Wasn’t he nice?

INGREDIENTS:
6 strips of bacon, chopped
3 medium potatoes, cubed
2 strings of scallions, chopped
1 tomato, chopped
6 eggs, beaten
sprinkles of lemon pepper
sprinkle of garlic powder
1/4 cup of milk or cream
1 cup of shredded cheddar cheese
a little bit of butter and oil
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—Text version of Potato-Bacon Frittata recipe is located below——

Recipe: Potato-Bacon Frittata

INGREDIENTS

  1. 6 strips of bacon, chopped
  2. 3 medium potatoes, cubed
  3. 2 strings of scallions, chopped
  4. 1 tomato, chopped
  5. 6 eggs, beaten
  6. sprinkles of lemon pepper
  7. sprinkle of garlic powder
  8. 1/4 cup of milk or cream
  9. 1 cup of shredded cheddar cheese
  10. a little bit of butter and oil

Instructions

  1. Brown the chopped bacon in a hot pan. Transfer the cooked bacon in a paper-lined plate to drain the grease. Set aside.
  2. In a sauté pan, melt the butter and add a bit of oil. Add the cubed potatoes, stir then let that cook for minutes or so. Stirring occasionally. Add the tomatoes and onions. Stir, and let it cook for another 2 minutes. Season with salt and pepper. (This wasn’t shown in the video coz my son got out of focus so I had to edit that part out)
  3. Preheat the oven to 350 degrees.
  4. Beat 6 eggs, season with lemon pepper and garlic powder. Add the milk, and continue to beat, then pour into the potatoes-tomatoes-scallions mixture. Let that set for a bit, then tilt the pan while drawing the edge towards the center. Do this a few times. Gently shake the pan as well to contribute the uncooked portion evenly.
  5. Let that set for 2 minutes or so. Sprinkle the crispy bacon on top of the eggs, then the shredded cheddar cheese.
  6. Put the pan into the oven to cook for 8-10 minutes or so. Just enough to set the top of the eggs and melt the cheese.

Number of servings (yield): 6

Meal type: breakfast

My rating: 3 stars:  ★★★☆☆ 1 review(s)

Copyright © Dexie Jane Wharton/www.feistycook.com.
Microformatting by hRecipe.

 

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