Description
Not only is it fun to say “potato frittata,” all you need is a side of fruit to make breakfast shine.
Ingredients
- 8 slices Bacon Cooked Crisp And Crumbled
- 2 teaspoons Olive Oil
- 2-½ cups Russet Potato, Cubed
- ½ cups Red Pepper, Chopped
- 8 whole Eggs
- 1 cup Grated Mozzarella, Divided
- 6 leaves Fresh Basil, Slivered
Preparation
1. Cook bacon in a non-stick skillet and transfer to paper towel to cool.
2. Add olive oil to the skillet and heat over medium-high heat. Add the potatoes and cook until tender and golden. Remove to paper towels with the bacon.
3. Add the red pepper to the skillet and sauté briefly over medium heat. Crumble the bacon and set aside.
4. In a mixing bowl, beat the eggs. Stir in half the cheese and all the bacon. Pour the egg mixture into the skillet, over the red pepper, and sprinkle on the basil. Cook over medium heat until the eggs are set around the outside but still jiggly in the center.
5. Preheat the broiler. If you’re using a skillet with a plastic handle, wrap it with foil to keep it from melting under the broiler. Sprinkle the remaining cheese over the frittata and place under the broiler for two minutes or until the cheese is melted and golden. Slide a spatula around the edge of the frittata to loosen it from the pan and remove to a platter or serving dish. Slice into quarters for entree portions, or cut into slivers for an appetizer.
