Subj : BH&G 3605
To   : All
From : Dave Drum
Date : Fri Aug 13 2021 00:42:24

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon, Potato & Kale Frittata
 Categories: Five, Pork, Greens, Potatoes
      Yield: 6 Servings
 
     12 oz Tiny red-skin new potatoes;
           - quartered
      6 sl Bacon; coarse chopped
      2 c  Chopped fresh kale
    1/2 c  Coarse chopped onion
      8 lg Eggs; lightly beaten
 
  In a covered medium saucepan cook potatoes in enough
  boiling lightly salted water to cover about 10 minutes or
  just until tender. Drain; set aside.
  
  Meanwhile, preheat broiler. In a large broilerproof
  skillet with flared sides cook bacon over medium-high
  heat until starting to crisp. Add kale and onion; cook
  about 5 minutes or until onion is tender. Stir in the
  cooked potatoes.
  
  In a medium bowl whisk together eggs, 1/4 teaspoon salt,
  and 1/4 teaspoon ground black pepper. Pour egg mixture
  over potato mixture. Cook over medium-low heat. As
  mixture sets, run a spatula around edge of skillet,
  lifting egg mixture so uncooked portion flows underneath.
  Continue cooking and lifting edges until egg mixture is
  almost set (surface will be moist).
  
  Place skillet under the broiler, 4 to 5 inches from heat.
  Broil for 1 to 2 minutes or until top is set and no
  longer wet. (Or set oven to 400ºF/205ºC and bake about 5
  minutes or until top is set and no longer wet.) Let stand
  for 5 minutes. Slide frittata out onto a serving platter.
  Cut into six wedges.
  
  Makes: 6 servings
  
  Better Homes & Gardens | August 2017
  
  MM Format by Dave Drum - 05 August 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Adding bacon changes it from good to very good.

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