For Christmas day, I had brunch with my Dad. Typically, I would make french toast or pancakes. But, I decided to do something with eggs. Normally, I would never make eggs for breakfast, because I really do not like eggs. But, I remember we made frittata's for Christmas one year, and I actually liked it. So, I thought I'd give it a whirl. Plus, I had a new cookbook that I wanted to try a recipe from. The cookbook is called The Cook's Illustrated Cookbook, and it has over 2000 recipes. I highly recommend it. Anyway, I ended up adding additional ingredients to this frittata and it became almost too hearty. But, it was still pretty darn good for my first attempt. If you like eggs; you'll probably like this. Enjoy!
12 lg eggs
3 tbsp half and half
1/2 tsp salt
1/4 tsp pepper
8 slices bacon, cut into 1/4-inch pieces
1 lb gold potatoes, peeled and cut into 1/2 in cubes
4 oz cheddar cheese, cut into 1/4 in cubes (3/4 cup)
3 scallions, sliced thin on bias
Ham Steak, cubed (optional)
Roma Tomato, diced (optional)
Adjust your oven rack about 5 inches from the broiler element, and heat broiler. Now, take your eggs and a medium sized bowl. Whisk eggs, half and half, salt, and pepper until well combined. Set aside.
Next, cook bacon in 12 inch ovensafe nonstick skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel. Pour off all but 1 tbsp bacon fat. Add potatoes to skillet and cook. Stir occasionally until golden browned, 15 to 20 minutes. Stir in cheddar, scallions, and bacon into eggs. Add egg mixture to skillet and cook until eggs are very wet about 3 minutes. Shake skillet to distribute eggs evenly. Cook without stirring for 30 seconds to let bottom set.
(Click here for printable recipe)