Sunday, November 15, 2009

Bacon Potato Frittata

Growing up, I loved having breakfast for dinner. Something about pancakes at night was comforting and fun. However, I am now married to someone who has never allowed me to cook breakfast for dinner. This frittata was my way of tricking him into it, and we paired it with blueberry muffins so it really was like breakfast!

I have never made a frittata before, and it is so quick, easy and versatile that I foresee more in the future. However, I do not have a non-stick skillet so we had some trouble getting this out of the pan. I will add a non-stick skillet to my neverending list of kitchen gadgets and tools I want.

Bacon Potato Frittata
Source: Recipezaar

4 slices bacon, cut into 1/2 inch pieces

2 medium potatoes, cut into 1/4 inch slices
6 large eggs, lightly beaten
1/4 cup milk
1/2 teaspoon pepper
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 dried basil, crushed  (I used parsley)
salsa (optional) or sour cream (optional)

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, pepper, and salt until combined. Stir in cheese, green onion, and basil(parsley). 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.

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