Potato, Pepper, Onion Frittata with Bacon & Parmesan

By Leslie Blythe Bacon, Breakfast / Brunch, Cheese, Eggs Broiling, Sautéing

February 28, 2015

Potato, Pepper, Onion Frittata with Bacon & Parmesan makes a great breakfast or lunch. The great thing about making a frittata is that you can basically put any type of vegetables that you have on hand in it. Also, you can leave out the bacon to make it vegetarian, just use olive oil in the pan before sautéing. This can be served hot, warm or cold. It's also great for a picnic!

Prep: 15 mins
Cook: 10 mins
Yields: 4 Servings

Ingredients

2 slices of bacon, diced

1 small onion, coarsely chopped

½ cup peppers, coarsely chopped

1 clove garlic, minced

6 baby potato, cut in half

6 cherry tomatoes, cut in half

fresh herbs of your choice

4 large eggs

¼ cup parmesan cheese, shredded

Directions

1Preheat broiler.

2Cook the bacon 10" cast-iron skillet until crisp, remove from the pan. Sauté the onions, peppers, garlic, baby potatoes and tomatoes until they are slightly brown.

3Whisk the eggs, herbs, and salt and pepper. Pour the egg mixture into the skillet over moderate heat until hot but not smoking. Then cook the frittata without stirring, shaking the skillet once or twice, until underside is golden but top is still wet, about 6 minutes. Remove from heat. Top with parmesan cheese.

4Broil frittata about 3" from the heat until top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature.

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