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Prep Time: 15 Minutes Cook Time: 27 Minutes |
Ready In: 42 Minutes Servings: 6 |
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This is a very tasty alternative to a usual run of the mill omelette. My mother found this recipe in Hometown Cooking (by Better Homes and Gardens), and now it's a weekend breakfast favorite in my family. My Mother omits the green onion, and cooks sliced yellow onion with the potatoes. Ingredients:
4 slices bacon, cut into 1/2 inch pieces |
2 medium potatoes, cut into 1/4 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 2 teaspoons dried basil, crushed |
salsa (optional) or sour cream (optional) |
Directions:
1. Using a large, nonstick skillet, cook bacon pieces until crisp.
2. Reserve 2 T. of bacon drippings.
3. Drain bacon pieces on paper towel.
4. Add potato slices to skillet with reserved bacon drippings.
5. Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.
6. Turn potato slices over and turn down heat to prevent over-browning (if necessary).
7. In large bowl, beat eggs, milk, pepper, and salt until combined.
8. Stir in cheese, green onion, and basil.
9. Set aside.
10. Spread cooked potatoes in an even layer over the bottom of skillet.
11. Sprinkle the bacon over the potatoes.
12. Pour in egg mixture.
13. Cover, reduce heat to medium low.
14. Cook 15 to 20 minutes until top surface of egg is set.
15. Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.
16. Loosen edges of frittata from pan, carefully invert onto large serving plate.
17. Cut into wedges.
18. Put a dollop of sour cream or salsa on top right before serving, if desired.
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