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Pepper, Bacon, and Sweet Potato Frittata
Ingredients
- 6 ounces thick cut bacon
- 2 large potatoes, one sweet and one Yukon gold or Red, cut into small dice
- 1 each, yellow, red, and orange pepper, small dice
- 1 onion, small dice
- Salt & Pepper
- 6 ounces arugula
- 9 large eggs
- 1 cup heavy cream
- 1/3 cup finely grated Parmesan Cheese
- 3 ½ ounces Goat cheese, crumbled (if desired)
Instructions
- Preheat the oven to 425 degrees.
- In a large 12-inch skillet, add bacon, rendering fat and crisping bacon. Remove bacon, cool, chop and set aside. To the skillet with the bacon fat, add the potatoes, peppers, and onions. Sauté until translucent, about 10 minutes, seasoning with salt and pepper as you go. Add arugula and sauté until just wilted.
- Place the eggs, cream, and Parmesan in a bowl and whisk together to combine. Pour the egg mixture over the potato mixture. Cook the frittata at medium heat for about 10 minutes or until the egg is just about set around the edges.
- Top with goat cheese if using and transfer skillet to the oven for final 10-12 minutes to set and brown.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/