Loaded Potato Frittata

Ingredients

6 slices turkey bacon (optional)
4 medium Russet potatoes
8 eggs
1/2 cup milk
1/4 cup sour cream
Salt and pepper
1 1/2 cup shredded cheddar cheese
1 bunch green onions, sliced

Side ideas: Clementine oranges, apple slices, bananas, cantaloupe wedges

 

Directions

• Preheat oven to 350.
• (Optional: Cook the turkey bacon (or regular bacon if you prefer) in the cast iron skillet.)
• Remove the bacon from the skillet and then saute the potatoes in the bacon grease for 5 to 7 minutes, or until begin to soften. If you don’t make bacon, the cook the potatoes with 2 Tbsp olive or vegetable oil.
• In a mixing bowl, whisk together the eggs, milk and sour cream.  Add a little salt and pepper and whisk that in too.
• Once the potatoes have softened some, pour the egg mixture over top and let cook on the stovetop for about 3 minutes, or until you see the eggs along the edges begin to set.
• Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the eggs in the middle have set.
• Add the shredded cheese to the top and then bake for another 5 minutes.  Be sure to use a heavy duty oven mitt, as the handle will be hot, hot, hot!
• Once the cheese is melted, remove the skillet from the oven.  Let cool slightly before slicing.
• Slice and serve topped with green onion slices and a side of fresh fruit.