Bacon Potato And Green Onion Frittata Food

BACON, POTATO AND ONION FRITTATA

Steps:

• Brown bacon in nonstick skillet, with ovenproof handle, 5 minutes.
• Transfer bacon to papertowel to drain.
• Pour off all but 1 tablespoon fat.
• Add potato, onion and rosemary.
• Cover; lower heat; cook, turning slices, until tender, about 10 minutes.
• Whisk eggs, water, salt and pepper in bowl.
• Pour over potatoes.
• Stir in bacon.
• Sprinkle with paprika.
• Bake, uncovered, in 350 degree oven until set, 8 to 10 minutes.

BACON, PEPPER AND POTATO FRITTATA

Steps:

• In a non-stick skillet sauté the bacon until almost crisp.
• Drain the bacon grease. Add the green onions, red pepper, and mushrooms.
• Sauté and stir for approximately 1 minute.
• Add the potato and season with salt and pepper.
• In a separate bowl beat the eggs with the milk.
• Pour the mixture into the pan and top with grated cheese.
• DO NOT stir.
• Cover with a lid and cook on medium low for approximately 20 minutes.
• Serve in wedges topped with a teaspoon of you favorite salsa.

POTATO AND BACON FRITTATA BAKE

Steps:

• In a extra-large OVEN-PROOF saute pan or frypan, cook bacon until crisp, do not drain (leave the bacon in the frypan).
• Add in the diced potatoes, chopped onion, green pepper, salt and pepper; saute until the potatoes are fork-tender (this should take 20 minutes to half an hour).
• Turn off the heat, and mix in the grated Parmesan cheese, mix to combine.
• Set the oven to 350 degrees.
• In a large bowl, combine the lightly beaten eggs, whole milk, Bisquick baking mix, grated cheese and the melted butter; mix well.
• Pour over the bacon/potato mixture in the frypan, sprinkle with extra Parmesan cheese if desired; mix gently.
• Bake, uncovered for 20-25 minutes, or until a knife inserted in the middle comes out clean (don't overbake).

BACON POTATO FRITTATA

Steps:

• Using a large, nonstick skillet, cook bacon pieces until crisp.
• Reserve 2 T. of bacon drippings.
• Drain bacon pieces on paper towel.
• Add potato slices to skillet with reserved bacon drippings.
• Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.
• Turn potato slices over and turn down heat to prevent over-browning (if necessary).
• In large bowl, beat eggs, milk, pepper, and salt until combined.
• Stir in cheese, green onion, and basil.
• Set aside.
• Spread cooked potatoes in an even layer over the bottom of skillet.
• Sprinkle the bacon over the potatoes.
• Pour in egg mixture.
• Cover, reduce heat to medium low.
• Cook 15 to 20 minutes until top surface of egg is set.
• Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.
• Loosen edges of frittata from pan, carefully invert onto large serving plate.
• Cut into wedges.
• Put a dollop of sour cream or salsa on top right before serving, if desired.

POTATO AND GREEN-ONION FRITTATA

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and sauté for 2 to 3 minutes. Add the garlic and heat for another 30 seconds. Increase the heat to medium-high and add the potatoes, 1 teaspoons of the salt, and 1/4 teaspoons of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned.
• • Blend the remaining salt and pepper, the tofu, soy sauce, and nutritional yeast in a food processor until they are creamy. Fold in the faux bacon bits, the green part of the green onions, and the fried potatoes and pour the mixture into a large, oiled pie or tart pan. Bake for 30 to 40 minutes or until the center is firm.
• • Allow the frittata to cool for 10 minutes then invert it onto a serving plate.

BACON AND POTATO FRITTATA WITH GREENS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
• Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
• Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
• Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
• Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.