Frittata. It’s not just fun to say, but it’s delicious too! There are so many things you can do with a frittata. It’s endless. I’ve been on a potato and bacon kick, so I decided that was exactly what I was going to incorporate into my frittata this week. Warm earthy flavors in a cheesy full bodied dish! Its the best way to start your day!
BACON & POTATO FRITTATA
Servings: 5 | Serving Size: 1/5th of the Pan | Calories per Serving:172
🐷 5 Eggs
🐷 2 Potatoes
🐷 5 Slices of Bacon
🐷 1 Cup Frozen Stir Fry Veggie Mix (Bell Pepper & Onion)
🐷 1/4 Cup Shredded Cheddar Cheese
🐷 Black Pepper, Parsley and Rosemary
🐷 Clean off the potatoes and place them in boiling water.
🐷 Start to pan fry the bacon until it is crispy. Make sure to flip the pieces often.
🐷 While those cook, measure out the bell pepper and onion mixture and the cheddar cheese.
🐷 Crack the 5 eggs into a bowl. Whisk well.
🐷 Add the black pepper, parsley and rosemary to your taste to the eggs. I add plenty of black pepper and parsley and keep the rosemary to a small amount. Whisk it well.
🐷 Heat the over to 400 degrees.
🐷 Once the bacon is crisp, lay them on a paper towel to make sure they remain crispy. Leave the grease in the skillet.
🐷 When the potatoes are done boiling, take them out of the pot and let them cool.
🐷 When they are cool, slice the potatoes.
🐷 Pan fry the potatoes on each side in the bacon grease.
🐷 Place the potatoes into a circular pan.
🐷 Crumble the bacon over the potatoes.
🐷 Sprinkle the veggies on top.
🐷 Pour the egg mixture into the pan.
🐷 Sprinkle the cheese over the eggs.
🐷 Top with chives.
🐷 Bake for 20 minutes or until eggs are done.
Wah-lah! You have a delicious frittata!