Potato, bacon and greens frittata - organic gardening
1 1/2 tablespoons olive oil 2 large sweet onions, thickly sliced 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper, divided 2 teaspoons balsamic vinegar 1 1/4 cups roasted or boiled potatoes, cut into 1/2 inch cubes 3/4 cup cooked greens, such as mustard or kale, chopped 2 slices crisp cooked bacon, crumbled (optional) 8 large eggs, lightly beaten
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- 2 teaspoons balsamic vinegar 1 1/4 cups roasted or boiled potatoe
- 1. Preheat oven to 350ºF. Heat oil in a cast iron skillet with ovenproof handle over medium heat. Add onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, turning with tongs, 10 minutes, or until well browned. Stir in vinegar and cook 1 minute longer. Stir in potatoes, greens, bacon, and 1/2 teaspoon salt and 1/8 teaspoon pepper.
- 2. Pour eggs over vegetables and stir to blend. Cook over medium heat until mixture begins to set, 3 minutes. Place skillet in oven and cook until set, 15 minutes. Let stand 5 minutes. To serve, loosen around edges with spatula and turn out onto platter.
This recipe is a personal recipe added by jfreuden and has not been tested or endorsed by MyRecipes.
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Potato, bacon and greens frittata - organic gardening Recipe at a Glance
- COURSE: Breakfast/Brunch