Stuffed Potato Frittata
Category: Main Dishes | Blog URL: http://myblissfulbites.wordpress.com/2009/11/17/stuffed-potato-skins-frittata/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Ingredients
5 mediums thick slices bacon, cubed (half inch)
5 baby red potatoes, diced (half inch)
6 eggs
3/4 cup milk
1 tablespoon sour cream
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 cups cheddar cheese, shredded
2 tablespoons scallions, sliced (green stems only)
1 teaspoon chives, chopped
1 tablespoon butter
Chives, chopped for garnish (optional)
Sour cream, to serve (optional)
Preparation
1
Preheat oven to 350 degrees (F). In a 10 inch ovenproof non-stick skillet over medium-high heat begin to cook the bacon. Brown the bacon for 3-4 minutes until crispy. Remove bacon from pan and place on a plate lined with a paper towel.
2
3
Crack the eggs into a large mixing bowl and whisk gently for 15 seconds so that the yolks break. Continue to whisk and pour in milk. Once the milk and egg is combined thoroughly, add the sour cream. Whisk together until smooth. Season with salt and pepper. Add the cheese, scallions and chives to the egg mixture and fold in to combine.
4
5
Once the butter is melted, add the bacon and potatoes. Cook 1 minute and make sure they are evenly distributed on the bottom of the pan. Pour in egg mixture. Let cook for 2 minutes. Once the bottom begins to set, pull the edge of the side in front of you up and tilt the pan towards you allowing the egg mixture to fill in the gap. Let cook another 5 minutes until sides are firm and middle is slightly set. Place pan in oven and let cook for 10 minutes
6
Tools
.
About
This spin on a frittata takes a tailgating & football classic and turns it into something a little more brunch appropriate. And the added bonus – it’s so simple it leaves you plenty of time to relax and enjoy your weekend.
Yield:
6 wedges
Added:
Monday, December 14, 2009 - 1:15pm
