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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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bacon, vegetable oil, russet potatoes, eggs, milk, salt and pepper, Parmesan cheese, green onions, dried basil cvt Ingredients:
4 medium slices bacon, cut into 1/2-inch pieces |
1 1/2 tablespoons vegetable oil or bacon drippings |
2 medium russet potatoes, peeled and cut into 1/4-inch slices |
4 large eggs |
2 tablespoons milk |
1 salt and pepper, to taste |
1 cup grated parmesan cheese |
1/3 cup thinly sliced green onions |
1 1/2 teaspoons dried basil |
Directions:
1. In a large, non-stick skillet with a tight-fitting lid, cook the bacon over medium-high heat until crisp; blot with a paper towel to remove excess grease; set aside.
2. In the same skillet, heat the vegetable oil (or bacon drippings) over medium heat; add sliced potatoes; cover and cook for 12 minutes, or until soft and golden, turning occasionally.
3. In a large bowl, beat eggs, milk and salt and pepper; add cheese, green onion and basil. Sprinkle the bacon over the cooked potatoes; pour the egg mixture over all.
4. Cover, reduce heat to medium-low and cook for 15 to 20 minutes, or until egg mixture is set (you may need to decrease the temperature further to allow the center to cook without burning the edges).
5. Using a rubber spatula, loosen the edges of the frittata from the pan and carefully transfer it to a large plate; cut into wedges and garnish with salsa and/or low fat sour cream as desired.
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