I like eggs - omelets, scrambled, deviled, benedict, you name it. A few years ago I was introduced to the amazing Italian egg creation, the frittata. Since then I've never looked back. It's fairly easy and it can be served as breakfast, lunch or dinner.
Here's an easy recipe for a potato frittata that combines two of the things that Bacon Salt goes best with. This recipe has quickly become one of my all-time favorites.
Potato Frittata with Bacon Salt
- 1 tsp olive oil
- 1/4 onion, chopped
- 1 clove of minced garlic
- 1 medium to small potato, diced
- 4 eggs
- 1 small tomato, sliced
- Original Bacon Salt
- 1/4 cup grated parmesan cheese
Preheat your broiler. In an oven proof frying pan, saute the garlic and onion in olive oil over low to medium heat until the onions are tender crisp. Stir in the potatoes, season with Original Bacon Salt until the potatoes are warm. Add the diced tomato, and keep on low.
Beat the eggs with Original Bacon Salt. Pour the eggs over the veggies, and then sprinkle with parmesan. Cook the eggs on medium low heat until they're almost fully cooked (they should be slightly runny at the top). Place the pan under the broiler, and heat until the eggs are fully set - this should only take a couple of minutes.
Sprinkle with a little bit more Original Bacon Salt and black pepper (optional) and enjoy!