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Fritatta
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Servings: 8
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Difficulty:  6 of 10
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Courtesy: ciachef.edu
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"Frittatas are traditional Italian open-face omelets perfect for brunch or a simple dinner. They are an excellent way to use any leftovers you have on hand: cooked pasta or potatoes, cooked vegetables, or a small piece of cheese. If you are adding cooked ingredients, put them in the pan and let them warm over low heat before you add the beaten eggs."
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· 12 Ounce(s) Lean bacon, diced
· 2 Cup(s) Minced onions
· 2 Cup(s) Diced and cooked Yukon Gold potatoes
· 16 Large eggs
· 1/2 Teaspoon(s) Salt
· 1/4 Teaspoon(s) Fresh ground pepper
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Step 1: Preheat the broiler. Cook the bacon in a large (10- or 12-inch) non-stick, oven-proof skillet or cast iron pan over medium heat until crisp, 10–15 minutes. Pour off any excess fat leaving about 1 tablespoon in the skillet. Add the onions and sauté them for 1 minute. Add the potatoes and continue to sauté them until they are lightly brown, 12–15 minutes.
Step 2: Beat the eggs and season with salt and pepper. Pour the egg mixture over the onion-potato mixture in the skillet and stir gently to combine.
Step 3: Reduce the heat to low, cover the skillet, and cook until the eggs are nearly set, about 5 minutes.
Step 4: Remove the cover and place the skillet under a broiler to brown the eggs lightly, 1–2 minutes. Cut the frittata into wedges and serve immediately.
More Info: Nutrition information per serving: 290 calories, 23g protein, 12g carbohydrate, 17g fat, 1,210mg sodium, 45mg cholesterol, 1g fiber.
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