Bacon and Potato Frittata

I seldom eat breakfast. I’m simply not a cereal person in the mornings. If I do eat breakfast, I want a real breakfast – eggs, bacon, potatoes… you know, something that sticks to your ribs, particularly when it’s five degrees below zero outside.

So why not combine it all into one easy and good dish?

We had gone out to dinner the night before and had brought home some left overs, including some baby white potatoes. Of course there had been some prime rib in the doggy bag as well, but when you’ve got a “doggy” that looks this deserving, what are you going to do but sacrifice the prime rib to her?

So with the leftover potatoes in hand, we made a bacon and potato frittata for our morning meal.

Ingredients:

• 4 slices of bacon, diced
• Left over cooked potatoes, sliced
• 4 eggs
• splash of water
• salt & pepper to taste
• 1/4 cup shredded cheese

Preheat oven to 350 degrees. Fry diced bacon in an oven-proof skillet. Once cooked, add sliced potatoes to skillet. Sautee til golden brown.

Beat eggs with a splash of water. Salt and pepper to taste. Pour over bacon and potatoes in skillet. Cook til eggs begin to set on the bottom. Sprinkle cheese on top.

Place in oven til cooked through, approximately 10 minutes.

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