I did a happy dance after figuring out I could avoid the Sunday supermarket rush. Plus the bacon didn't hurt. Frittatas have saved me on many occasions for breakfast, lunch, dinner and sometimes for entertaining. Don't share the ingredients with pickier eaters unless you really do want to go to the store. 🙂
6 eggs (I used the 5 I had. Six are better)
6 strips of bacon cooked and chopped
3 russet potatoes, peeled, quartered and steamed till tender
1-2 ounces meltable cheese of choice, chopped
Salt & pepper
Preheat oven to 375. In medium non stick pan melt a knob of butter with a small pour of olive oil over medium heat. Don't be stingy, it helps release the eggs later and adds flavor. Slice the potatoes and give them a good stir around with salt and pepper. While they take some color, whisk the eggs with 1/4 teaspoon salt, a few grinds of pepper, bacon and cheese. Add eggs to potatoes, redistribute the lumps and bumps, then let set and pop in oven. When cooked through (10-15 min), broil so cheese bubbles on top.
Serve with salad and bread.
Optional add-ins: sautéed onions, shallots, mushrooms, peppers. It's all good.