Wednesday, December 15, 2010

Potato and bacon frittata

Frittatas are fun and easy to make for a crowd for brunch because they can be served warm, at room temperature, or even cold. You can make a few different varieties...with meat or vegetables or even cooked pasta! I made this one with bacon, onions and potatoes but feel free to use your imagination...endless possibilities!  I made this one in a 9 inch oven proof skillet:

2 slices bacon
1 medium onion, diced
4 baby redskin potatoes, skins on and sliced thinly
1 Tbl butter
6 eggs, beaten with 2 Tbl milk
salt and pepper to taste

Cook the bacon in the skillet and remove and crumble. Leave about a tablespoon of the drippings in the pan and add the onions and potatoes.  Cook over medium heat until the potatoes are cooked, about 10 minutes (I covered the pan during the last 5 minutes).  Add the beaten eggs, milk, bacon , salt and pepper and continue to cook using a spatula around the edges to let the mixture ooze from the center. Once the mixture is almost cooked place in a pre-heated 350F oven for about ten minutes until the center is set. Cut into wedges to serve.

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