Component 2 D: Cheesy Bacon Potato Frittata

Serves

6

Time

30 mins

Difficulty

Moderate

Equipment

Cast iron skillet

Ingredient	Quantity
bacon (cooked then diced)	4 slice
frozen hash brown potatoes with peppers and onions (thawed)	8 oz (2 cup)
eggs	6 whole
1% milk	1/4 cup
salt	1/2 tsp
shredded nacho & taco cheese	7 oz (1 3/4 cup)
green onions (chopped)	1/2 bunch

1. cook bacon in a 9-inch cast iron skillet over medium heat until crisp.
2. remove bacon to drain on paper towels; set aside. scrape the bottom of the pan if needed with a metal spatula.
3. pour off all but 1 tablespoon of the drippings.
4. add potatoes to skillet; cook 2 minutes, stirring occasionally. preheat broiler.
5. beat eggs in a medium bowl. stir in milk, salt and 1 cup of cheese.
6. add egg mixture to skillet; stir to combine.
7. cover; simmer until eggs are set on the bottom, 6 to 8 minutes. (center will be wet.)
8. uncover; top with reserved half of the bacon, remaining cheese, then the rest of the bacon.
9. transfer skillet to broiler; broil 5 to 6 inches from heat for 2 to 3 minutes or until eggs are set and cheese is melted.
10. garnish with chopped green onions. cut into 6 wedges.

Recipe from Fork The Cookbook