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
- Cook bacon until crisp in an oven safe skillet, then drain bacon on paper towel and reserve 2 T drippings.
- Add potato slices to skillet and cook in bacon drippings. Turning when brown.
- In a bowl, combine eggs, milk, salt & pepper, parmesan, green onions and basil.
- Spread potatoes into a thin layer and sprinkle the bacon on top.
- Pour in egg mixture.
- 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.
- 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.
- Cut into wedges and serve.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens