Frittata with the Fixins

By ccavaletti

Ingredients

• 1/2 (16 oz) package bacon, chopped
• 2 c chopped new potatoes
• 1 c chopped red onion
• 8 large eggs
• 1/2 c heavy whipping cream
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/4 tsp ground paprika
• 1 (12 oz) package steam-in-bag broccoli florets, cooked according to package directions
• 1 c shredded smoked Cheddar cheese
• 1/2 c chopped drained jarred roasted red peppers

Details

Servings 6

Preparation

Step 1

Preheat oven to 375º.

In a 10-inch cast-iron skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.

Add potatoes to skillet, and cook, stirring occasionally, until browned and just tender, about 10 minutes.

Add onion, and cook, stirring occasionally, until onion is tender, about 5 minutes.

In a large bowl, whisk together eggs, cream, salt, pepper, and paprika; stir in cooked bacon, broccoli, cheese, and peppers.

Pour egg mixture into skillet, increase heat to medium-high, and cook until edges are set, 1 to 2 minutes. Transfer skillet to oven.

Bake until center is set, 35 to 40 minutes. Let stand for 5 minutes before serving.

From Cooking with Paula Deen, December 2015