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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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âThis filling frittata is so versatile. You can serve it with pesto or fresh salsa, and itâs tasty with almost any type of cheese.â âMariela Petroski, Helena, Montana Ingredients:
10 eggs |
1/4 cup minced fresh parsley |
3 tablespoons 2% milk |
1/4 teaspoon salt |
1/8 teaspoon pepper |
8 bacon strips, chopped |
2 medium potatoes, peeled and thinly sliced |
2 green onions, finely chopped |
4 fresh sage leaves, thinly sliced |
1 cup (4 ounces) shredded pepper jack cheese |
2 plum tomatoes, sliced |
Directions:
1. In a large bowl, whisk the eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp.
2. Add the potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices.
3. Bake, uncovered, at 400° for 20-25 minutes or until eggs are completely set. Let stand for 15 minutes. Cut into wedges. Yield: 8 servings.
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