Potato and Bacon Frittata
With pepper Jack cheese
Others dairy will be suitable for this recipe too. Whole milk, sour cream and yogurt are good options, but not skim milk
10 EggsLarge size
2 PotatoesMedium size
8 strips BaconWeighing about 230 grams
3 tablespoons Milk
2 Green onionsFinely chopped
1/4 cup Parsley leafMinced
4 Sage leavesThinly sliced
1 cup Pepper Jack cheeseShredded
2 Plum tomatoesSliced
1/4 teaspoon Salt
1/8 teaspoon Pepper
Run out of idea to cook the eggs? Try this alternative way to enjoy tasty omelette for the hearty breakfast with your family.
Preheat the oven to 205 C (400 F).
Whisk the eggs, minced parsley, milk, salt and pepper in a bowl. Set aside.
Add the bacon to the pan, and cook over medium heat until crisp. It takes about 8 to 10 minutes.
Remove the bacon to a paper towel-lined plate and take 2 tablespoons of the fat from the pan, pour off the remaining.
Wash clean the potatoes, peel and slice thinly.
Saute the potato slices on the pan over medium heat using bacon fat. Add finely chopped onions and thinly sliced saga leaves together.
Cook and stirring occasionally until potatoes are tender, about 4 to 6 minutes.
Reduce the heat, add the cooked bacon and sprinkle the shredded cheese.
Pour the egg mixture and tomato slices. Tilt the pan to make sure the eggs are settle evenly, and cook for another 2 minutes.
Put the pan in the oven and bake until the eggs are set, it takes about 10 to 15 minutes.
Let stand for 10 to 15 minutes, cut into wedges and serve.
|8 strips Bacon|
|3 tablespoons Milk|
|2 Green onions|
|1/4 cup Parsley leaf|
|4 Sage leaves|
|1 cup Pepper Jack cheese|
|2 Plum tomatoes|
|1/4 teaspoon Salt|
|1/8 teaspoon Pepper|