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"Loaded" Frittata
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4 tablespoons olive oil

1 (7-ounce) potato, peeled, cut into bite-sized cubes

1/2 onion, chopped

2 garlic cloves, minced

6 large eggs

1/4 cup heavy cream

1/4 cup cheddar, mild or sharp,

5 strips of cooked bacon, coarsely chopped

Salt and freshly ground black pepper

Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.

Preheat the broiler. Whisk the eggs, cream, cheese and bacon in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.

Serve with toast or waffles and fresh fruit. 


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