Bacon Cheese Potato Frittata

By Kathryn Washburn Breighner

It was clean out the refrigerator night. So I made a frittata! This Italian egg dish is so versatile and can have veggies, cheese, or meats in it. For this dish, I used leftover bacon bits, along with a leftover chopped onion, green pepper, and fresh chives from my AeroGarden and some cheddar cheese that needed to be used. This is an excellent dish....a perfect dinner for the two of us but could be a great breakfast treat as well.

I love frittatas both with and without potatoes. If you are not using potatoes, add more eggs. For a more filling frittata, the potatoes really help make it a one dish meal. In the summer months, I'll throw in garden veggies with kielbasa or chorizo and make a simple dinner dish. This dish served 2 of us for dinner with leftovers and was outstanding!

Bacon, Cheddar Cheese, Yukon Gold Potato Frittata

1/2 pound bacon bits or pieces
1 chopped onion
1 chopped green pepper
1 minced garlic clove
4 medium Yukon gold potatoes, thinly sliced
4 eggs
3/4 c milk
2 T chopped fresh chives (or whatever herbs you have--mine came from my AeroGarden)
1 c shredded cheese, I used cheddar
2 T olive oil

Saute the bacon until cooked but not crisp in a well-seasoned (of course) cast iron skillet. Remove the bacon to a plate lined with paper towel. Drain off the bacon grease (yes, get rid of it!) and add 2 T extra virgin olive oil.

Saute the onion, green pepper, and garlic. Remove the veggies from skillet--I added it to the plate with the bacon bits. Add the sliced potatoes and saute until they just begin to brown--do not cook completely through. The thinly sliced potatoes become like a crust on the bottom of the frittata. To the skillet, top the potatoes with the bacon and sauteed vegetables but do not stir--leave the potatoes intact as the bottom layer.

In a bowl, beat 4 eggs with the milk, chives (or any fresh or dried herb--super tasty with basil!), salt, pepper (I used Penzey's black and red). Add to the skillet. Top with the grated cheese.

Frittatas can be both stove top or oven baked and we do both. For this version, I used the oven just to be a bit different. I put the skillet in a 350 degree F oven and baked for 10-15 minutes until the cheese browned. Cut into pie shaped wedges and enjoy!