Potato & Bacon Frittata
TOTAL TIME: Prep: 30 min. Bake: 20 min. + standing
YIELD: 8 servings.
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
Ingredients
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10 large eggs
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1/4 cup minced fresh parsley
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3 tablespoons 2% milk
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1/4 teaspoon salt
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1/8 teaspoon pepper
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8 bacon strips, chopped
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2 medium potatoes, peeled and thinly sliced
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2 green onions, finely chopped
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4 fresh sage leaves, thinly sliced
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1 cup shredded pepper jack cheese
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2 plum tomatoes, sliced
Directions
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1.
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.
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2.
Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices.
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3.
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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