Frittata

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Another frittata... Who needs another frittata? this one tastes good. 6 first course servings, 4 main dish servings

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Steps

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Preheat oven broiler.

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In a large ovenproof nonstick skillet , brown potato slices in hot olive oil , and set aside to drain on paper towels.

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Heat more olive oil , if needed , in same pan over medium heat , and saute onions for 4-5 minutes.

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Add minced garlic , green onion , bell pepper , 1 / 2 tsp salt , and pepper to taste , and saute another 4-5 minutes , stirring regularly.

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Add potatoes , asparagus , and bacon , and optional olives , and stir gently to mix and distribute evenly in the pan.

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Whisk eggs until smooth , and whisk in half-and-half or milk , remaining 1 / 2 tsp salt , granulated garlic , pepper to taste , and 1 / 4 cup cheese.

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When thoroughly combined , pour evenly over mixture in skillet , and move vegetables around a little so egg mixture can go beneath them.

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Continue to cook frittata until egg mixture is fairly well set around the outside , then move the skillet under the broiler , and continue to cook until the top is set and lightly browned.

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Remove skillet fr.

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Ingredients

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asparagus, bacon, yukon gold potatoes, extra virgin olive oil, onion, garlic, green onions, green peppers, black olives, kosher salt, fresh ground black pepper, eggs, half-and-half, garlic granules, stravecchio cheese