41. BACON-POTATO FRITTATA

makes 4-6 main dish servings


4 slices bacon, cut into 1/2-inch pieces
12 oz. potatoes (2 medium), cut into 1/4-inch slices (about 2 cups)
6 eggs, slightly beaten
1/4 cup milk
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 1/2 cups grated Parmesan cheese (6 oz.)
1/2 cup thinly sliced green onion
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
Salsa and/or dairy sour cream (optional)

In large nonstick skillet, cook bacon over medium heat until crisp. Drain bacon, reserving 2 tablespoons drippings in skillet. Add potato to reserved drippings. Cover and cook for 12 to 15 minutes or until tender and lightly browned, turning potato occasionally. (If potato browns too quickly, reduce heat to medium-low.)

Meanwhile, in medium bowl, combine eggs, milk, pepper, and salt. Stir in Parmesan cheese, green onion, and basil; set aside.

Spread potato in even layer in skillet; sprinkle with bacon. Pour in egg mixture. Cover and cook over medium-low heat for 15 to 20 minutes or just until surface of egg is set. (If necessary, reduce heat to low to allow center to cook through without overcooking edge.) Loosen edge of frittata; carefully invert onto serving plate. Cut into wedges. If desired, serve with salsa and /or sour cream.


courtesy of: Better Homes and Gardens Potato Favorites recipe card series