Bacon Potato Frittata
Breakfast in a slice: This delicious dish can be served warm or at room temperature.
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4 slices bacon, cut into 1/2" pieces
2 medium potatoes, cut into 1/4" slices
6 large eggs, lightly beaten
1/4 cup milk
1/2 tsp. pepper
1/4 tsp. salt
1-1/2 cups grated Parmesan cheese
1/2 cup thinly sliced green onion
2 tsp. finely snipped fresh basil or 2 tsp. dried basil, crushed
Using a large cast iron skillet, cook bacon pieces until crisp and brown. Reserve two tablespoons of bacon drippings. Drain bacon pieces on paper towel.
Add potato slices to skillet and cook in bacon drippings. Cover and cook over medium heat for 12 to 15 minutes until tender and brown.
In large bowl, beat eggs, milk, pepper and salt until combined. Stir in cheese, green onion and basil. Set aside.
Spread cooked potatoes in an even layer over the bottom of a nine-inch pie plate. Sprinkle the bacon over the potatoes. Pour in egg mixture. Cover and cook over medium-low heat. Cook 15 to 20 minutes, until top surface of egg is set. Decrease heat to low, if necessary, to allow center to cook without overcooking the edges.
Loosen edges of frittata from pan, and carefully invert onto large serving plate. Cut into wedges. Garnish with a dollop of sour cream or salsa and extra crumbled bacon before serving, if desired.
Serve this flavorful soup in glasses, and set up a soup shooters bar for holiday guests to add their own toppings.