Frittata with Potato and Bacon - a frittata filled with potatoes, bacon and cheese.
Course Breakfast
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Servings 4servings
Author Deborah Harroun
Ingredients
2tablespoonsolive oil
1/2cuponionchopped
115-ounce potato, peeled and cut into 1/2 inch cubes
1garlic cloveminced
1/4teaspoonsalt
1/4teaspoonpepper
6large eggs
1/4cupmilk
1/4cupgrated Parmesan cheese
3slicesbaconcoarsely chopped
2tablespoonsfresh basil
Instructions
In a 9-1/2 inch diameter nonstick ovenproof skillet, cook the bacon. Remove to drain on a paper towel and wipe out the skillet.
Heat the oil over a medium flame.
Add the onion and sauté until translucent, about 4 minutes.
Add the potato, garlic, salt and pepper, and sauté over medium-low heat until the potato is tender and golden, about 15 minutes.
Preheat the broiler.
In a medium bowl, whisk the eggs, milk, Parmesan cheese, bacon and basil to blend.
Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 2 minutes.
Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes.
Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.