Frittata

Makes 8 servings

Ingredients:

12 ounces lean bacon, diced
2 cups minced onions
2 cups diced and cooked Yukon Gold potatoes
16 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation:

Preheat the broiler.

Cook the bacon in a large skillet over medium heat until crisp, 10 to
15 minutes. Pour off any excess fat leaving about 1 tablespoon in the
skillet. Add the onions and sauté them for 1 minute. Add the potatoes
and continue to sauté them until they are lightly brown, 12 to 15
minutes.

Beat the eggs and season with the salt and pepper. Pour the egg
mixture over the onion-potato mixture in the skillet and stir gently
to combine.

Reduce the heat to low, cover the skillet and cook until the eggs are
nearly set, about 5 minutes.

Remove the cover and place the skillet under a broiler to brown the
eggs lightly, 1 to 2 minutes. Cut the frittata into wedges and serve
immediately.