Potato, Bacon and Parmesan Frittata

I have many recipes in my arsenal that I go to when my basket contents are nearing their end or when I need to clean out my fridge for the upcoming basket.  Frittata is one of those recipes – it is versatile enough to be able to toss many different vegetables into.  Today, I didn’t have many basket ingredients left so I put together this recipe with my last two potatoes from my last organic basket and some green onions that I found in the back of my fridge.  I sliced up my remaining asian pears to serve my family a well-rounded and filling breakfast.

Potato, Bacon and Parmesan Frittata


  • 5 slices bacon, cut into pieces
  • 2 medium potatoes, sliced into 1/4" slices
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 1/4 cups grated parmesan cheese
  • 4 thinly sliced green onions
  • 2 teaspoons finely snipped fresh basil


  1. Cook bacon until crisp in an oven safe skillet, then drain bacon on paper towel and reserve 2 T drippings.
  2. Add potato slices to skillet and cook in bacon drippings. Turning when brown.
  3. In a bowl, combine eggs, milk, salt & pepper, parmesan, green onions and basil.
  4. Spread potatoes into a thin layer and sprinkle the bacon on top.
  5. Pour in egg mixture.
  6. Cover the skillet and reduce the heat to medium-low. Cook 15-20 minutes or until the surface is set. Keep an eye on it to make sure that it doesn't become to brown on the bottom - if it is browning too much reduce the heat.
  7. Once the center has set, I like to put the frittata under the broiler to brown the top a little. You don't have to do this but I like the color it gives the frittata.
  8. Cut into wedges and serve.

One Comment

  1. Victoria Sadler

    I made this today, it wad so good, I knew it would be. I have a gluten allergy, so I have to careful. Thank you, I am posting to share your recipe on google+

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