Have guests in for the holidays or make a meal in advance? Try this savory frittata for breakfast, brunch, or lunch and warm up the morning with eggs, potatoes, bacon and more!
Correspondences: Salt for protection, cleansing, and flavor; black pepper for empowerment, banishing negative energy; nutmeg for insight, clarity and mental concentration.
Ingredients
4 strips bacon, diced
3 medium russet potatoes, scrubbed and diced into 1/2 inch cubes
1 medium leek, finely minced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
6 large eggs
1/2 cup cream
dash of grated whole nutmeg
1/4 cup freshly grated Parmesan Cheese
Instructions
- Preheat oven to 425ā.
- In an oven-safe skillet or cast iron pan, pan-fry the bacon over medium heat until crisp-tender. Once the bacon is crisp, remove the bacon and place it on a plate lined with a paper towel. Drain off all but 1 tablespoon of the bacon grease.
- Add potatoes to bacon grease and lightly season with salt and pepper. Pan fry for 5 minutes, stirring frequently. Add in leeks or onions and continue to pan fry for another 5 minutes or until potatoes are fork-tender.
- Remove the skillet from the heat. Sprinkle the bacon over the potatoes in the pan.
- In a medium bowl or large glass measuring cup, whisk together the eggs with the cream, salt, pepper, a dash of nutmeg, and Parmesan. Pour the egg mixture over the potatoes and bacon.
- Bake for 10-15 minutes, or until eggs are set around the edges and center is just slightly wobbly.
- Allow to rest for several minutes then serve.
NOTE: To store, cut portions and place them between sheets of parchment or waxed paper. Seal in a freezer bag or other container that will seal securely and refrigerate. The portions will keep for up to a week and can be reheated on low-power in a microwave.