1 can (14.5 oz) whole potatoes, drained and cut into 1 inch chunks
1/2 cup chopped vidalia onion
8 eggs
1/4 cup milk
1/4 tsp pepper
1 cup shredded monterey jack cheese (4 oz)
2 Tbsp chopped fresh parsley
Instructions
Preheat oven to 375 degrees. In ovenproof skillet, over medium heat, cook bacon until crisp. Drain. Reserve 1 Tbsp of bacon fat. Heat bacon fat over medium heat. Add potatoes and onion. Cook, stirring occasionally until onions are soft, about 5 minutes.
Break bacon into small pieces. In a bowl, whisk together eggs, milk and pepper. Stir in cheese, parsley and bacon. Pour egg mixture over potato mixture in skillet. Cook until edges are starting to set, about 2 minutes. Transfer skillet to oven and bake 15 to 17 minutes or until set and puffed.
Originally Submitted
6/4/2015
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