This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it’s tasty with almost any type of cheese. —Mariela Petroski, Helena, Montana
Potato & Bacon Frittata
Potato & Bacon Frittata
Prep Time
30 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 10 large eggs
- 1/4 cup minced fresh parsley
- 3 tablespoons 2% milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 8 bacon strips, chopped
- 2 medium potatoes, peeled and thinly sliced
- 2 green onions, finely chopped
- 4 fresh sage leaves, thinly sliced
- 1 cup shredded pepper jack cheese
- 2 plum tomatoes, sliced
Directions
- Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp.
- Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices.
- Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.
Nutrition Facts
1 slice: 287 calories, 21g fat (8g saturated fat), 295mg cholesterol, 441mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 15g protein.
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