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Egg and Potato Frittata

Does anyone else stuff himself or herself silly every Thanksgiving and then vow not to do it again the following year? If you’re raising your hand along with me, at least we’re all in good company and we know we enjoyed yet another delicious meal around the dining room table with our loved ones.

Now, if you still have room in your belly the next morning or if your overnight guests are hoping to enjoy another feast with the family, this egg and potato frittata is the perfect way to kick off the day after Thanksgiving. As always, allow yourself to experiment by adding various seasonal vegetables into your frittata.

  • 3 strips of thick cut bacon
  • 4 medium russet potatoes
  • 1 tablespoon of olive oil
  • 3 cups of shredded cheese (cheddar, monterey, or any of your favorites)
  • 1 cup cherry tomatoes cut in half
  • 6 eggs
  • Salt and pepper
  • 4 tablespoons fresh basil julienned
  • 3 finely sliced scallions

Preheat oven to 350. In a 10 inch cast iron skillet set over medium/high heat, fry bacon until crisp.

Remove bacon and lay on paper towel lined plate.

Cut potatoes into small cubes and add to cast iron skillet. Sauté until soft, then season potatoes with salt and pepper. Remove skillet from heat.

Add tomatoes and bacon to potato mixture in skillet.

Whisk eggs in large bowl, then pour over potato mixture.

Sprinkle with cheese.

Bake skillet for 15-30 minutes until set.

Top with basil and scallions.

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