The difference between a frittata and an omelet is that the ingredients in the frittata are mixed into the eggs instead of folded into an omelet. Usually a frittata is partially baked in the skillet. This recipe calls for potatoes, bacon, and onion. If you prefer, make it as an omelet.
Bacon and Potato Frittata Recipe
1/2 pound bacon
1 large potato
1/2 large onion
1/2 green or red bell pepper
8 large eggs
1/4 teaspoon salt
1/8 teaspoon ground black pepper
grated cheddar cheese for garnish
1. In a ten-inch ovenproof skillet, fry the bacon. Drain the bacon on paper towels and then cut the bacon into large chunks. While the bacon is frying, peel the potato and cut it into 1/2-inch cubes. Dice the onion and the bell pepper.
2. Pour the excess grease from the frying pan leaving a little in the pan for sautéing the vegetables. Sauté the potato, onion, and pepper until the potato is barely tender and the onion is translucent.
3. Whisk the eggs, salt, and pepper together in a bowl. Add the egg mixture and the bacon to the vegetables in the skillet.
4. Preheat the oven to 350 degrees. Cook on the stovetop over medium heat for five to ten minutes or until the bottom of the frittata becomes firm. Place the skillet in the oven on the highest rack and bake for ten to twelve minutes or until the frittata is firm. Remove from the oven and sprinkle the top of the frittata with grated cheddar cheese. Serve hot.