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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a large, nonstick skillet, cook bacon pieces until crisp. | 2. Reserve 2 T. of bacon drippings. | 3. Drain bacon pieces on paper towel. | 4. Add potato slices to skillet with reserved bacon drippings. | 5. Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned. | 6. Turn potato slices over and turn down heat to prevent over-browning (if necessary). | 7. In large bowl, beat eggs, milk, pepper, and salt until combined. | 8. Stir in cheese, green onion, and basil. | 9. Set aside. | 10. Spread cooked potatoes in an even layer over the bottom of skillet. | 11. Sprinkle the bacon over the potatoes. | 12. Pour in egg mixture. | 13. Cover, reduce heat to medium low. | 14. Cook 15 to 20 minutes until top surface of egg is set. | 15. Decrease heat to low if necessary, to allow center to cook without over-cooking the edges. | 16. Loosen edges of frittata from pan, carefully invert onto large serving plate. | 17. Cut into wedges. | 18. Put a dollop of sour cream or salsa on top right before serving, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	4	slices	cut	467.04	1.4336	14.1344	44.4528
potato	2		cut	-	-	-	-
egg	6		beaten	429.0	2.16	37.68	28.53
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
salt	1/4	teaspoon		-	-	-	-
parmesan cheese	1 1/2	cups	grated	444.0	48.0	48.0	6.0
green onion	1/2	cup	sliced	9.585	2.0377	0.3444	0.1668
basil	2	teaspoons	snipped crushed	0.4063	0.0468	0.0556	0.0113
salsa				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.