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Potato & Bacon Frittata

Potato & Bacon Frittata
“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
8 ServingsPrep: 30 min. Bake: 20 min. + standing

Ingredients

  • 10 eggs
  • 1/4 cup minced fresh parsley
  • 3 tablespoons 2% milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 Wright® Brand Bacon strips, chopped
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  • 2 medium potatoes, peeled and thinly sliced
  • 2 green onions, finely chopped
  • 4 fresh sage leaves, thinly sliced
  • 1 cup (4 ounces) shredded pepper Jack cheese
  • 2 plum tomatoes, sliced

Directions

  • In a large bowl, whisk the 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 the potatoes, onions and sage; cook until potatoes are tender.
  • Reduce heat; sprinkle with 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. Yield: 8
  • servings.
© Taste of Home 2013

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Potato & Bacon Frittata (continued)

Nutrition Facts: 1 slice equals 287 calories, 21 g fat (8 g saturated fat), 295 mg cholesterol, 441 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013