Jan 25, 2013

Potato and Bacon Frittata

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Potato and bacon frittata. Tasty and only takes an hour including baking.

 

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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.

 

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In a bowl add eggs,

 

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chopped parsley, salt, pepper,

 

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and milk.

 

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Beat it together and set aside.

 

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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.

 

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In a cast iron pan or whatever you’re going to bake it in, layer in potatoes, chopped bell peppers,

 

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shredded cheese,

 

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and bacon crumbs.

 

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Top with Tomato slices

 

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and egg mixture.

 

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And just a little more cheese if you like.

Bake at 400° for 20-25 minutes or until eggs are completely set.

 

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Let cool for 15 minutes of so before serving.

 

 

Potato and Bacon Frittata

adapted from Taste of Home

Ingredients

  • 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

Directions

    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.

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