Breakfast Taco Frittata
This recipe works really well in instances when you want a breakfast taco but um... ate all the tortillas and didn't get more.
8 pieces of bacon, diced
1 cup onion cut into quarter slices
.5 cup diced potatoes or frozen hash brown cubes
.5 cup chopped cilantro
.5-1 cup Mexican mix shredded cheese
4 eggs
.25 cup whole milk
salt and pepper to taste
Preheat oven to 400F. Fry bacon in a 5" pan*. Remove bacon and pour off half the rendered fat (here, you can add a pat of butter if you like but it's not required). Add onions and cook until translucent, about 5 minutes. Add potatoes to onion and cook another 5 minutes or so. Whisk eggs and milk with a fork, then add cilantro, salt, pepper and cheese and mix well. Put bacon back in the pan with the onions and potatoes. Top with egg mixture and make sure it's all mixed in together. Put it in the oven for about 20 minutes, or until the top is browned and the eggs are set. Remove from oven (carefully!) and let stand 5 minutes or so. Cut into wedges, serve, eat. Serves 2.
*You can use whatever size you want, but pick a smaller one and make sure it's oven proof.
I burned my left index finger really badly in the oven today, so I will be typing nothing for the next couple days now that I know how hard it is to type w/o this finger.
8 pieces of bacon, diced
1 cup onion cut into quarter slices
.5 cup diced potatoes or frozen hash brown cubes
.5 cup chopped cilantro
.5-1 cup Mexican mix shredded cheese
4 eggs
.25 cup whole milk
salt and pepper to taste
Preheat oven to 400F. Fry bacon in a 5" pan*. Remove bacon and pour off half the rendered fat (here, you can add a pat of butter if you like but it's not required). Add onions and cook until translucent, about 5 minutes. Add potatoes to onion and cook another 5 minutes or so. Whisk eggs and milk with a fork, then add cilantro, salt, pepper and cheese and mix well. Put bacon back in the pan with the onions and potatoes. Top with egg mixture and make sure it's all mixed in together. Put it in the oven for about 20 minutes, or until the top is browned and the eggs are set. Remove from oven (carefully!) and let stand 5 minutes or so. Cut into wedges, serve, eat. Serves 2.
*You can use whatever size you want, but pick a smaller one and make sure it's oven proof.
I burned my left index finger really badly in the oven today, so I will be typing nothing for the next couple days now that I know how hard it is to type w/o this finger.
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