Bell Pepper And Potato Frittata

• 8 whole Eggs
• 1/2 cups Half-and-half
• Salt And Black Pepper To Taste
• 1-1/2 cup Pepper Jack Cheese, Freshly Grated, Divided
• 8 slices Bacon, Cut Into 1-inch Pieces
• 1 whole Small Yellow Onion, Diced
• 1 whole Small Potato (either Yellow Or Red), Grated
• 1 whole Bell Pepper (any Color Or Color Combination), Diced
• 2 cloves Garlic, Minced
• 1/8 cups Chopped Fresh Parsley

1. Preheat oven to 400u0b0F.
2. Whisk together the eggs and the half-and-half in a large bowl. Add salt and pepper to taste, and 1 cup of the pepper Jack cheese. Set aside.
3. Cook the bacon pieces in a 10" cast iron skillet over medium heat until cooked through. Remove from the skillet with a slotted spoon and set aside to drain. Add the onion, potato, bell pepper, and garlic to the skillet with the bacon grease (if necessary, you can add 1 tablespoon of butter to the skillet). Cook over medium heat until the potatoes are tender and browned, about 15 minutes. Stir in the parsley.
4. Pour the egg mixture into the skillet. Cook over medium heat, without stirring, for 5 minutes. Sprinkle the remaining 1/2 cup of pepper Jack cheese over the top of the egg mixture. Transfer the skillet to the preheated oven.
5. Cook 10-15 minutes or until the center of the frittata is set. Cool 5 minutes before slicing and serving.

eggs, salt, pepper, bacon, yellow onion, bell pepper, garlic, parsley

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/bell-pepper-and-potato-frittata/ (may not work)