From: The Culinary Institute of America Breakfasts & Brunches (Lebhar-Friedman, August 2005; $35/Hardcover). Yield: 8 servings.
12 oz. lean bacon, diced
2 cups minced onions
2 cups diced and cooked Yukon Gold potatoes
16 large eggs
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, 10-15 minutes. Pour off any excess fat leaving about 1 Tbsp. in the skillet. Add the onions and sautè them for 1 minute. Add the potatoes and continue to sautè them until they are lightly brown, 12-15 minutes.
Beat the eggs and season with the salt and pepper. Pour the egg mixture over the onion-potato mixture in the skillet and stir gently to combine. Reduce the heat to low, cover the skillet, and cook until the eggs are nearly set, about 5 minutes. Remove the cover and place the skillet under a broiler to brown the eggs lightly, 1-2 minutes. Cut the frittata into wedges and serve immediately.
Photo Credit: The Culinary Institute of American Breakfasts & Brunches
