Thursday, August 21, 2008

I keep putting off having friends over for Sunday brunch but this recipe may give me the push I need. Enjoy!

Frittata with Potato and Bacon
adapted from Everyday Italian

2 tablespoons olive oil
1/2 cup onion, chopped
1 (15-ounce) potato, peeled and cut into 1/2 inch cubes
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
6 large eggs
1/4 cup milk
1/4 cup grated Parmesan cheese
3 slices bacon, coarsely chopped
2 tablespoons fresh basil

In a 9-1/2 inch diameter nonstick ovenproof skillet, cook the bacon. Remove to drain on a paper towel and wipe out the skillet. Heat the oil over a medium flame. Add the onion and sauté until translucent, about 4 minutes. Add the potato, garlic, salt and pepper, and sauté over medium-low heat until the potato is tender and golden, about 15 minutes.

Preheat the broiler. In a medium bowl, whisk the eggs, milk, Parmesan cheese, bacon and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.

*Picture and recipe courtesy of Working Woman Food

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