Frittata with Potato and Bacon

By Addie

If you’ve never had a Frittata, it’s sort of like a quiche without a crust. This flavorful Frittata is made with tender golden potatoes sautéed with onions and garlic, basil, Parmesan cheese and bacon. So tasty and filling, I didn’t miss my usual sugary breakfast at all.

Ingredients

• 3 slices bacon, coarsely chopped
• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 1 (15-ounce) potato, peeled and cut into 1/2 inch cubes
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 large eggs
• 1/4 cup milk
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil (I used 1 tablespoon freeze dried)

Details

Adapted from barbarabakes.com

Preparation

Step 1

In a 9-1/2 inch diameter nonstick ovenproof skillet, cook the bacon. Remove to drain on a paper towel and wipe out the skillet. Heat the oil over a medium flame. Add the onion and sauté until translucent, about 4 minutes. Add the potato, garlic, salt and pepper, and sauté over medium-low heat until the potato is tender and golden, about 15 minutes.

Preheat the broiler. In a medium bowl, whisk the eggs, milk, Parmesan cheese, bacon and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.