Recipe Corner: Bacon, Potato, and Cheddar Frittata

For someone like myself, who really enjoys a hearty breakfast with the three best ingredients on Earth - bacon, potatoes, and cheese - this is the best recipe. While it is fairly easy to make, it does require some time to prepare. Thankfully, all of the cooking is done in one pan so you don't have to spend hours afterwards on clean-up duty. We made this for Brother Nick and my sister-in-law Megan for Christmas Eve morning brunch this year and it was fantastic.

Ingredients:
12 large eggs
3 tablespoons half-and-half
salt and ground black pepper
8 ounces bacon, cut crosswise into 1/4-inch pieces
1 pound potatoes, peeled and cut into 1/2-inch cubes
4 ounces cheddar cheese, cut into 1/4-inch cubes
3 scallions, sliced thin on the bias

Directions:
Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined. Set aside.

Fry bacon in 12-inch nonstick ovensafe skillet over medium heat until crisp, about 9 minutes. Transfer bacon to paper towel-lined plate; pour off all but one tablespoon bacon grease. Add potatoes to skillet and cook, stirring occasionally, until golden brown and tender, 15 to 20 minutes.

Stir cheddar, scallions, and bacon into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking. Using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Serves 6 - 8