Recipe by Kibbie
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.
Top Review by Sunflower
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.
- 4 slices bacon, cut into 1/2 inch pieces
- 2 medium potatoes, cut into 1/4 slices
- 6 large eggs, lightly beaten
- 1⁄4 cup milk
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon salt
- 1 1⁄2 cups grated parmesan cheese
- 1⁄2 cup thinly sliced green onion
- 2 teaspoons finely snipped fresh basil or 2 teaspoons dried basil, crushed
- salsa (optional) or sour cream (optional)
Directions See How It's Made
- Using a large, nonstick skillet, cook bacon pieces until crisp.
- Reserve 2 T. of bacon drippings.
- Drain bacon pieces on paper towel.
- Add potato slices to skillet with reserved bacon drippings.
- Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.
- Turn potato slices over and turn down heat to prevent over-browning (if necessary).
- 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 skillet.
- Sprinkle the bacon over the potatoes.
- Pour in egg mixture.
- Cover, reduce heat to medium low.
- Cook 15 to 20 minutes until top surface of egg is set.
- Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.
- Loosen edges of frittata from pan, carefully invert onto large serving plate.
- Cut into wedges.
- Put a dollop of sour cream or salsa on top right before serving, if desired.