8 sl Bacon
2 md Baking potatoes; leftover
1 md Onion; chopped
2 Jalapeno; minced
1 c Fresh corn
1 Red bell pepper; chopped
8 lg Eggs
3 tb 2% milk
Sour cream, salsa and
Cilantro; for garnish
I use Fletcher's Maple Flavored Bacon. Make this frittata the day
after you've served baked potatoes; cook 2 extra potatoes and place in
refrigerator overnight. You may seed the jalapenos if you wish.
Leftover corn on the cob, sliced from the cob, is delicious in this.
If not available, use tiny, sweet frozen corn if you wish.
I started making this about ten years ago on camping trips. I'd
roast a couple of extra potatoes wrapped in foil in the fire the
night before, and we often had corn on the cob, so that's where
that came from.
Slice bacon slices in half once lengthwise, then cut crosswise
into 1/2" pieces. Place bacon pieces into a 12" non-stick skillet
(for which you have a lid!). Cook bacon on low heat, stirring
occasionally, until well-browned and crisp. Drain on paper
towels, leaving pan with a bit of a coating of bacon fat.
Meanwhile, peel and chop baked potatoes into 1/2" dice, chop the
onion, mince the jalapeno, prepare corn (if using), and seed and
chop the red bell pepper.
After removing bacon, put potatoes in pan and brown over medium to
medium-high heat. (The frittata tastes better if you can get the
potato a bit brown and crispy.)
Add jalapeno, corn, and chopped red bell pepper and cooked bacon.
Continue to cook for a few minutes until peppers start to soften.
Beat eggs with milk. When vegetables are ready, pour milk
mixture over them, reduce heat to low, and place cover on pan.
Cook over low heat for 20 minutes, or until the eggs are set.
(Try not to peek too often!)
Remove lid and place serving dish upside down over pan. Using
potholders, grab pan and plate together and invert. You should
have a nicely browned frittata.
Slice frittata in pie-shapes. Serve with sour cream and salsa;
garnish with fresh parshley or cilantro if desired.
