Potato and bacon frittata. Tasty and only takes an hour including baking.
You only need one potato and one tomato, I got out red and white potatoes because I hadn’t decided which kind I waned to use. I ended up using one of each when I decided to make a second frittata after I made this one.
In a bowl add eggs,
chopped parsley, salt, pepper,
Beat it together and set aside.
Slice and cook the potato according to package directions. Or boil them. I left them a little firm since it’s just going to in the oven next.
In a cast iron pan or whatever you’re going to bake it in, layer in potatoes, chopped bell peppers,
and bacon crumbs.
Top with Tomato slices
and egg mixture.
And just a little more cheese if you like.
Bake at 400° for 20-25 minutes or until eggs are completely set.
Let cool for 15 minutes of so before serving.
Potato and Bacon Frittata
- 5 eggs
- 1/4 cup minced fresh parsley
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 bacon, cooked and chopped
- 1 medium potato, cooked, peeled and thinly sliced
- 1/4 green bell pepper, finely chopped
- 1/2 cup shredded pepper Jack cheese
- 1 plum tomato, sliced
In a bowl, beat the eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, layer in the potatoes, peppers cheese, bacon, more cheese. Top with egg mixture and tomato slices.
Bake, uncovered, at 400° for 20-25 minutes or until eggs are completely set. Let stand for 15 minutes. Cut into wedges.