Bacon and Potato Frittata
Source: Put Pork on your Fork!
Ingredients
- 250 grams mini red potatoes quartered
- 1 cup sodium reduced chicken broth
- 2 tsp canola oil
- 3 slices Johnston’s Back Bacon diced
- 2 green onions thinly sliced
- 1 small zucchini diced
- ½ cup chopped roasted red peppers
- 2 tbsp chopped fresh oregano or 2 tsp dried
- ¼ tsp freshly ground black pepper
- 4 eggs
- 2 egg whites
Instructions
- In 8 inch (20 cm) ovenproof non-stick skillet, bring potatoes to boil in broth. Reduce heat, cover and cook for about 8 minutes or until potatoes are tender, but firm. Remove potatoes and broth to bowl.
- Return skillet to medium high heat; add oil. Cook, bacon, onions and zucchini for about 5 minutes or until bacon is cooked through. Return potatoes and broth to skillet with red peppers, oregano and black pepper; cook, stirring for 4 minutes.
- Whisk together eggs and egg whites until well combined. Gently pour egg mixture into skillet all over potatoes, lifting mixture for eggs to reach bottom. Let cook for about 3 minutes or until edges are set. Place skillet in 400 F (200 C) preheated oven for about 12 minutes or until golden brown on top and knife inserted in centre comes out clean.
- Tip: To ovenproof your non-stick skillet if it has a wooden or plastic handle; simply wrap it well with foil before starting to cook with it.
