Bacon and Potato Frittata

This is one of those recipes I got from Feast for the Eyes and I was very surprised at how much the hubby and the baby loved this! This is kind of a quiche... but with potatoes, so I felt like it had a lot more substance.

Peel 1 large russet potato and slice it fairly thin. Microwave the potatoes in a little bit of water for about 5 minutes and then drain and set aside. Chop and cook the bacon in a skillet and then mince 1/2 an onion. Push the bacon aside and carmelize the onion and chopped green pepper until lightly brown. Using a slotted spoon, remove the bacon, peppers, and onion and leave just a small amount of bacon fat in the skillet.

Layer the potatoes in the pan, season with salt and pepper and then spread the bacon and onion and green peppers over top. I forgot to add the tomatoes at this point, but it would have been great to have been added here.

Grate some cheese over the top, whatever cheese you have- I just used cheddar. Whisk 6 eggs with a little milk and pour on top. Let this cook for about 5-8 minutes on medium heat. Feast for the Eyes does hers in a cast iron skillet and transfers it to the oven to broil for the last bit, but I just did it in a regular skillet and so I actually cooked mine for about 10 minutes, just until you think the eggs are done since everything else is already cooked.

This was delicious! It transfers easily out of the pan and then you can slice it in to pie slices to serve. Delish! Pay no attention to how mine looks at the end, because our home teachers came over WAY earlier than expected and I kind of burned the bottom... Whoops!