Potato & Bacon Frittata

By Addie

Whether it was served for Sunday brunch or supper, Grandma's frittata was a family favorite. In place of the bacon, she often stirred in some cooked, sliced pork sausage links or cooked, crumbled Italian sausage. Her favorite finishing touch was to top the frittata with a sprinkle of shredded Cheddar cheese and minced fresh parsley.

Ingredients

• 2 cups frozen O'Brien-style potatoes with onions and peppers
• 3 tablespoons butter
• 5 large eggs
• 1/2 cup canned real bacon pieces
• 1/4 cup half-and-half or milk
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Step 1

Preheat broiler. Place potatoes in a medium microwavable bowl; microwave on HIGH 1 minute.


Melt butter in a large ovenproof skillet over medium-high heat. Swirl butter up sides of pan to prevent egg mixture from sticking. Add the potatoes; cook, stirring occasionally, for 3 minutes.


Beat eggs in a medium bowl. Add bacon pieces, half-and-half, salt and black pepper; mix well.


Pour egg mixture into skillet; reduce heat to medium. Stir gently to incorporate potatoes. Cover and cook until egg mixture is set at edges (top will still be wet), about 6 minutes.


Transfer skillet to broiler. Broil 4 inches from heat until center is set and frittata is golden and lightly browned, about 1 to 2 minutes. Cut into wedges to serve.