Frittata
Instructions:
- A frittata is like a flat omelet cut into wedges for serving. It’s easier to make since you just bake the whole thing in the oven. Makes 4 servings
- 6 large eggs
- 1⁄4 cup milk (regular, low-fat, or fat-free) or half-and-half
- One Bacon, Potato, and Chive Filling made in an oven-safe skillet
- Salt and freshly ground black pepper to taste
- Bacon, Potato, and Chive Filling
- 2 medium yellow potatoes, such as Yukon golds, peeled and cut into 1⁄2-inch chunks
- 6 ounces thick-cut bacon
- 1 medium onion, chopped
- 2 tablespoons chopped chives or the green part of a scallion
- Position the rack in the center of the oven and preheat the oven to 400°F. Whisk the eggs and milk or half-and-half in a medium bowl until smooth; set aside.
- Prepare one of the fillings below.
- The moment the filling has been made, pour the eggs over that filling in the hot skillet, place it in the oven, and bake until the top is no longer runny and the eggs are puffed, about 15 minutes.
- Season with salt and pepper before serving.
- Bacon, Potato, and Chive Filling
- Place the potatoes in a medium saucepan, cover with cool water to the depth of 1 inch, set the pan over high heat, and bring to a boil. Reduce the heat to medium and cook until tender when pierced with a fork, about 8 minutes. Drain in a colander set in the sink.
- Fry the bacon in a 10-inch, oven-safe skillet set over medium heat until crisp, turning occasionally, about 4 minutes. Transfer to a paper towel– lined plate and drain off all but 1 tablespoon of the fat in the pan.
- Return the skillet to medium heat and add the onion. Cook, stirring frequently, until soft, about 3 minutes.
- Add the potatoes and chives, stir well, then crumble in the bacon. Continue with step 3 of the main recipe to bake the frittata.