Rooby's frittata

Yield: 8 Servings

Measure Ingredient
8 slices Bacon; * see note
2 mediums Baking potatoes; leftover
1 medium Onion; chopped
2 \N Jalapeno; minced
1 cup Fresh corn; * see note
1 \N Red bell pepper; chopped
8 larges Eggs
3 tablespoons 2% low-fat milk
\N \N Sour cream; for garnish
\N \N Salsa; for garnish
\N \N Chopped cilantro; for garnish

* I use Fletcher's Maple Flavored Bacon. Make this frittata the day after you've served baked potatoes; cook 2 extra potatoes and place in refrigerator overnight. You may seed the jalapenos if you wish. Leftover corn on the cob, sliced from the cob, is delicious in this. If not available, use tiny, sweet frozen corn if you wish (optional).

1. Slice bacon slices in half once lengthwise, then cut crosswise into ½" pieces. Place bacon pieces into a 12" non-stick skillet (for which you have a lid!). Cook bacon on low heat, stirring occasionally, until well-browned and crisp. Drain on paper towels, leaving pan with a bit of a coating of bacon fat.

2. Meanwhile, peel and chop baked potatoes into ½" dice, chop the onion, mince the jalapeno, prepare corn (if using), and seed and chop the red bell pepper.

3. After removing bacon, put potatoes in pan and brown over medium to medium-high heat. (The frittata tastes better if you can get the potato a bit brown and crispy.)

4. Add jalapeno, corn, and chopped red bell pepper and cooked bacon.

Continue to cook for a few minutes until peppers start to soften.

5. Beat eggs with milk. When vegetables are ready, pour milk mixture over them, reduce heat to low, and place cover on pan.

6. Cook over low heat for 20 minutes, or until the eggs are set. (Try not to peek too often!)

7. Remove lid and place serving dish upside down over pan. Using potholders, grab pan and plate together and invert. You should have a nicely browned frittata.

8. Slice frittata in pie-shapes. Serve with sour cream and salsa; garnish with fresh parshley or cilantro if desired.

My note: I started making this about ten years ago on camping trips with my two kids. I'd roast a couple of extra potatoes wrapped in foil in the cookfire the night before, and we often had corn on the cob, so that's where that came from. My kids still love it...I often make one on the weekend, and then leave the remainder on the counter covered with plastic the afternoon it's gone. Unfortunately my new husband (well, newer than the kids!) doesn't care for it...he says it's the only thing I make that he doesn't like! Weird guy! Recipe by: Rooby

Posted to MC-Recipe Digest V1 #980 by MsRooby <msrooby@...> on Jan 03, 1998

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