Potato And Bacon Frittata
- 1 tsp. each olive or vegetable oil and margarine
- 6 oz. potato, scrubbed, thinly sliced and thoroughly dried with paper towels
- 1/2 c. thinly sliced onion
- 4 eggs
- 1/4 c. half and half
- 1 Tbsp. chopped, fresh Italian parsley
- 1/4 tsp. salt
- 3 slices crisp bacon, crumbled
- 1 medium tomato, thinly sliced
- In an 8-inch nonstick skillet, that has an oven-safe or removable handle, heat oil and margarine together until margarine is melted.
- Remove from heat. Spread potato slices in single layer over bottom and 1-inch up sides of skillet. Top with onion slices and any remaining potato slices. Set another 8-inch skillet, bottom side down, over potato and onion to weight them down and cook over medium heat until potato slices are tender, about 10 minutes.
- Preheat the oven to 450u0b0.
olive, potato, onion, eggs, fresh italian parsley, salt, bacon, tomato
Taken from www.cookbooks.com/Recipe-Details.aspx?id=310251 (may not work)