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Bacon and Potato Frittata




I made this frittata the other day for breakfast, and I liked it so much I made it for dinner the next day.  I like the fact that everything is cooked together in one pan, so clean-up is a piece of cake. I put a home-made bell pepper relish in mine, other good substitutions would be sun dried tomato pesto or basil pesto, salsa or a spicy chutney or roasted red peppers. This is also a great way to hide leftover cooked vegetables or meat, such as turkey.

Bacon and Potato Frittata
serves 4

4 slices bacon, sliced in 1/2 inch strips
1 small onion, diced
1 large russet potato, cooked and diced
8  large eggs, scrambled
1/4 cup bell pepper relish
1/2 cup grated cheese, such as Cheddar or Swiss
salt and pepper

Preheat oven to 350*F. Cook bacon over med-low heat in an  8 inch oven proof skillet. While bacon is cooking, add the onion. Cook until bacon is crisp and onion is softened. Remove from pan, and drain off excess grease from pan. Add potato to pan and season with  salt and pepper. Cook potato over medium heat until golden brown. Stir together all ingredients and season well with salt and pepper. Bake in oven until eggs are set,  about 22 minutes. Let frittata rest for a few minutes before slicing. This is good hot or cold.

Tags: Bacon, Potato, Eggs, Brunch

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