Potato and bacon frittata. Tasty and only takes an hour including baking.

 

 

You only need one potato and one tomato, I got out red and white potatoes because I hadn’t decided which kind I waned to use. I ended up using one of each  when I decided to make a second frittata after I made this one.

 

 

In a bowl add eggs,

 

 

chopped parsley, salt, pepper,

 

 

and milk.

 

 

Beat it together and set aside.

 

 

Slice and cook the potato according to package directions. Or boil them. I left them a little firm since it’s just going to in the oven next.

 

 

In a cast iron pan or whatever you’re going to bake it in, layer in potatoes, chopped bell peppers,

 

 

shredded cheese,

 

 

and bacon crumbs.

 

 

Top with Tomato slices

 

 

and egg mixture.

 

 

And just a little more cheese if you like.

Bake at 400° for 20-25 minutes or until eggs are completely set.

 

 

Let cool for 15 minutes of so before serving.

 

 

Potato and Bacon Frittata

adapted from Taste of Home

Ingredients

• 5 eggs
• 1/4 cup minced fresh parsley
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 bacon, cooked and chopped
• 1 medium potato, cooked, peeled and thinly sliced
• 1/4 green bell pepper, finely chopped
• 1/2 cup shredded pepper Jack cheese
• 1 plum tomato, sliced

Directions

    In a bowl, beat the eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, layer in the potatoes, peppers cheese, bacon, more cheese. Top with egg mixture and tomato slices.
    Bake, uncovered, at 400° for 20-25 minutes or until eggs are completely set. Let stand for 15 minutes. Cut into wedges.