Originally published on December 12, 2016
The girls and I love frittatas, me especially. If I don’t have anything for breakfast (or on weekends, for lunch), a frittata is the easiest thing to whip up. And they’re a great way to use up leftovers. For this one I used some home fries I had in the freezer from our last family breakfast, some bacon (most likely from the same breakfast) and a bell pepper. Add some parsley and a whole mess of eggs, and you’ve got yourself a delicious frittata. At least we did.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 1 bell pepper (any colour, mine was yellow), diced
- 1 clove garlic, minced
- 1 cup cooked frozen home fries
- 1/2 cup cooked bacon, chopped
- 6 eggs
- 1/4 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 3 tablespoons fresh parsley, chopped
- Salt
- Pepper
Directions:
1.) Preheat the broiler.
2.) Heat one tablespoon of olive oil in an oven-proof skillet over medium heat. When hot, add onion and bell pepper and toss to coat in oil. Saute for about 3 minutes, until the vegetables have softened.
3.) Add the garlic, the potatoes, and the bacon to the skillet. Cook until potatoes are completely thawed. Season lightly with salt and pepper.
4.) Beat the eggs, heavy cream, Parmesan cheese, and parsley together. Pour into the pan, lower heat slightly (to about medium-low) and let cook for about 5 minutes. This will cook the bottom of the frittata.
5.) Place the skillet under the broiler and broil for 2 – 3 minutes, just until the top is set and slightly browned.
6.) You can serve the frittata as it is, or remove it from the skillet first. To do this, run a rubber spatula around the edges and tuck underneath the bottom as far as you can. Jiggle slightly to loosen from pan and then slide onto a cutting board. Cut into wedges.
7.) Serve and enjoy!