Bacon Caramelized Onion and Potato Frittata
Yield: 4-5 servings
1/2 cup thick bacon ends OR 4 slices, chopped into 1" pieces
2 medium/large golden yellow potatoes, washed and thinly sliced
1/2 cup caramelized onions OR 1 medium size onion, chopped into 1/2" pieces
1/4 cup half and half
1 teaspoon kosher salt
freshly ground pepper, to taste
4 oz, approximately 1 cup, shredded Monterrey Jack cheese, or cheese of your choice
Chopped parsley, optional
Preheat the oven to 400 degrees. In a large OVEN PROOF skillet, over medium heat, cook the bacon pieces. I left mine soft, however, you can cook them until crispy if you prefer that. Add the potato slices and cook for about 5 minutes, stirring gently as needed to ensure they are cooking evenly.
When the potatoes are mostly tender, add the onions. If you are using pre-cooked caramelized onions, give them a rough chop to break them into smaller pieces for even distribution. If you are using raw onions, add them in and cook until soft.
Whisk together the eggs, half and half, salt and pepper. Pour this mixture over the cooked potatoes, onions and bacon pieces in the skillet and let this cook over medium heat until the eggs are set. After a few minutes, raise the edges slightly to allow the softer eggs to run down into the skillet and set further.
Sprinkle the skillet with shredded cheese and place in the oven. Cook 12-14 minutes or until golden brown. Remove from the oven and let rest for at least 5 minutes. Garnish with chopped parsley before serving, if desired. Enjoy!
FREEZER MEAL: Let cool and then portion into freezer safe Ziplocs or resealable containers. The frittata can be thawed in the refrigerator first or reheated in the microwave straight from the freezer.