Bacon Potato and Cheddar Frittata

Bacon Potato and Cheddar Frittata

Bacon Potato and Cheddar Frittata

We are planning an awesome Mothers Day Brunch at our house and the center of that delicious meal will be an easy-to-make frittata that's a simple way to feed the crowd without spending all morning in the kitchen, especially if you are using leftover or previously prepared ingredients such as leftover ham, sausage or crisp cooked bacon. Frittatas also make good use of leftover plain pasta or potatoes; we use leftover roasted potato nuggets in this frittata recipe. You can find our Perfect Roast Potato recipe here.

Serves 6

Heat a 12-inch oven safe skillet on the stove. Brush a little olive oil on the bottom and sides of the skillet.

Preheat oven to 350 degrees F.

When the skillet gets hot, remove it from the heat and sprinkle over the entire surface of the skillet, in even layers:

• 3 cups diced roasted potatoes
• ½ pound crisp cooked bacon, chopped
• ½ pound diced aged cheddar cheese
• ¼ cup chopped chives

Quickly whisk together:

• 10 large eggs
• ½  cup whipping cream
• ½ tsp salt
• ½ tsp pepper
• ½ tsp chili flakes (optional)

Bake at 350 degrees F for about 25 minutes or until the eggs have set at the center. Serve immediately.