BACON & POTATO FRITTATA

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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

INGREDIENTS:

šŸ· 5 Eggs

šŸ· 2 Potatoes

šŸ· 5 Slices of Bacon

šŸ· 1 Cup Frozen Stir Fry Veggie Mix (Bell Pepper & Onion)

šŸ· 1/4 Cup Shredded Cheddar Cheese

šŸ· Black Pepper, Parsley and Rosemary

šŸ· Chives

DIRECTIONS:

šŸ· Clean off the potatoes and place them in boiling water.

šŸ· Start to pan fry the bacon until it is crispy. Make sure to flip the pieces often.

šŸ· While those cook, measure out the bell pepper and onion mixture and the cheddar cheese.

šŸ· Crack the 5 eggs into a bowl. Whisk well.

šŸ· 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.

šŸ· Heat the over to 400 degrees.

šŸ· Once the bacon is crisp, lay them on a paper towel to make sure they remain crispy. Leave the grease in the skillet.

šŸ· When the potatoes are done boiling, take them out of the pot and let them cool.

šŸ· When they are cool, slice the potatoes.

šŸ· Pan fry the potatoes on each side in the bacon grease.

šŸ· Place the potatoes into a circular pan.

šŸ· Crumble the bacon over the potatoes.

šŸ· Sprinkle the veggies on top.

šŸ· Pour the egg mixture into the pan.

šŸ· Sprinkle the cheese over the eggs.

šŸ· Top with chives.

šŸ· Bake for 20 minutes or until eggs are done.

Wah-lah! You have a delicious frittata!

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