Bacon and Potato Frittata

Bacon and Potato Frittata
(Adapted from Williams Sonoma "Snow Country" cookbook)


6 slices bacon
Olive oil or butter
4 medium potatoes, peeled and cubed
4 green onions, chopped
10 eggs 
2 tbsp chopped fresh parsley
1 1/2 cups shredded Cheddar


1. In an oven proof pan, fry up the bacon until it's just about crisp. Set aside and drain the bacon fat.

2. Preheat your oven to 425. In the same pan, add your oil or butter, cook potatoes on medium heat for about 20 minutes until they are a bit soft, but browning on the outside. Add the green onions during the last 5 minutes.

3. In a medium bowl, whisk the eggs and parsley together. Stir in 1 1/4 cup of the Cheddar.

4. Push the potato mix to the bottom of the pan; add the egg mix and cook on medium low for about 7-8 minutes, stirring occasionally.

5. Sprinkle the rest of the cheese on top and cook for 15 minutes until the frittata is puffy.

Serve with salsa and sour cream if desired! :)

No comments: