Potato and Bacon Frittata

Mareila Petroski-Helena, Montana

“This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it’s tasty with almost any type of cheese.”

Prep: 30 minutes

Bake: 20 minutes +standing

Yield: 8 servings

10 eggs

¼ cup minced fresh parsley

3 tablespoons 2% milk

¼ teaspoon salt

1/8 teaspoon pepper

8 bacon strips, chopped

2 medium potatoes, peeled and thinly sliced

2 green onions, finely chopped

4 fresh sage leaves, thinly sliced

1 cup (4 ounces) shredded pepper Jack cheese

2 plum tomatoes, sliced

In a large bowl, whisk the eggs, parsley, milk, salt and pepper; set aside. In a 10-ince ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp.

Add the potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices.

Bake, uncovered, at 400 degrees for 20-25 minutes or until eggs are completely set. Let stand for 15 minutes. Cut

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