Total Time
42mins
Prep 15 mins
Cook 27 mins

This is a very tasty alternative to a usual "run of the mill" omelette. My mother found this recipe in "Hometown Cooking" (by Better Homes and Gardens), and now it's a weekend breakfast favorite in my family. My Mother omits the green onion, and cooks sliced yellow onion with the potatoes.

Ingredients Nutrition

Directions

  1. Using a large, nonstick skillet, cook bacon pieces until crisp.
  2. Reserve 2 T. of bacon drippings.
  3. Drain bacon pieces on paper towel.
  4. Add potato slices to skillet with reserved bacon drippings.
  5. Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.
  6. Turn potato slices over and turn down heat to prevent over-browning (if necessary).
  7. In large bowl, beat eggs, milk, pepper, and salt until combined.
  8. Stir in cheese, green onion, and basil.
  9. Set aside.
  10. Spread cooked potatoes in an even layer over the bottom of skillet.
  11. Sprinkle the bacon over the potatoes.
  12. Pour in egg mixture.
  13. Cover, reduce heat to medium low.
  14. Cook 15 to 20 minutes until top surface of egg is set.
  15. Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.
  16. Loosen edges of frittata from pan, carefully invert onto large serving plate.
  17. Cut into wedges.
  18. Put a dollop of sour cream or salsa on top right before serving, if desired.
Most Helpful

Out of this world. What a deal. The potatoes cooked in bacon drippings give this such wonderful flavor. Add the green onion and basil in the eggs and it just sends it over the top. I made this for dinner and my whole family loved it. Thanks for posting this Kibbie.

Sunflower August 23, 2002

Very good and will be easily adaptable for using other vegetables and meats!

CJA May 04, 2003

Very good. I would add a few more spices to it next time.

Kjn's gf/df March 16, 2012