Potato Frittata
Potato Frittata
Submitted by Denise Walburg
Meat and Poultry
Ingredients
- 4 slices of bacon, chopped
- 2 tablespoons Fustini's Tuscan Herb olive oil
- 2 Russet potatoes, sliced
- 1 cup fresh spinach, roughly chopped
- 1 green onion, sliced
- 1/2 cup cherry tomatoes, halved
- salt and pepper to taste
- Fustini's Tuscan spice blend
- 6 eggs
- 1/3 cup cream or whole milk
- 1/2 cup shredded Gruyere cheese
Directions
- Preheat the oven to 350 degrees. In an oven-proof skillet, cook bacon until browned. When done, remove bacon from the pan onto a paper towel to remove excess grease and wipe out excess grease.
- Heat olive oil and place potato slices in the same pan. Season with salt, pepper and Tuscan spices. Cook for 6 minutes until slices start to brown. Flip potato slices over to coo the other side. Cook for approx 4 minutes.
- Arrange potato slices to cover the bottom of the pan. Add spinach and green onion to wilt slightly. Add cherry tomatoes, bacon (and any other veggies you wish to add). In a medium bowl whisk together eggs and milk/cream. Pour mixture over vegetables in the pan. Top with cheese and place in the oven for 6-8 minutes until eggs are set.
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