Bacon and Potato Frittata

Bacon and Potato Frittata

Submitted by Debbie Gannaway of Kroeger and Sons Meats,

Located in Findlay Market, 513-651-5543

6 slices Pepper Bacon, fried crisp and crumbled

(From Kroeger and Sons Meats)

3 medium sized potatoes, boiled, chilled and sliced

6 eggs

1 clove garlic, minced

1 cup Medium Asiago cheese, grated

1 medium sized onion

2 tbsp Olive Oil

Salt and pepper

Preheat broiler.

Put oil in a 10 to 12 inch non-stick (or cast iron) skillet, place on medium to high heat and sauté garlic and onions until soft.  Add crumbled bacon and sliced potatoes.  Stir to combine for a minute or two.  Spread mixture evenly over the bottom of the skillet.

Combine the eggs with a pinch of salt and a few grinds of black pepper, whisk until slightly frothy and then pour over the bacon and potatoes.  Cook until fully set, then scatter the shredded cheese over the eggs, should take just a few minutes.

Place skillet under broiler until cheese is bubbly and slightly browned.  Transfer to a cutting board or a serving platter.  Frittata will separate into serving pieces more easily if you let it cool just a bit before cutting.