Breakfast Frittata

Jay and I are retired, and in the New Mexico climate we're able to eat breakfast outside on the patio for many months of the year. We're in Rio Rancho, which is the high desert, so it does actually get quite cold in the winter, but this time of year we just enjoying eating outdoors.

Here is the breakfast frittata that I make every couple of weeks. It makes enough for us to have the leftovers on day two.

Brown some bacon (about 8 strips, cut into small pieces) until crisp in a cast iron skillet. Remove the bacon to a paper towel to drain, leaving the fat in the skillet. Slice or julienne potatoes into the skillet, enough to cover the bottom of the pan, and begin to cook over medium-high heat. Add chopped onion to taste (I use about 1/2 cup) and continue frying until onions are translucent. Turn the potatoes once.

Meanwhile, in a small mixing bowl, combine 8 large eggs (we buy cage-free brown eggs) with a splash of heavy cream (about two Tablespoons); add 1/2 cup chopped green chile, and one small (Roma) tomato (diced). Whisk together and add 1/2 teaspoon freshly ground sea salt and 1/4 teaspoon freshly ground pepper.

Pour egg mixture over potatoes and onions and top with slices of cheese (I generally use Colby or Monterey Jack). I usually sprinkle a teaspoon or two of finely chopped herbs fresh from my garden over the mixture.

Cover the skillet and cook over medium heat for about ten minutes. Uncover skillet and add the bacon to the top of the frittata.

Move the skillet to the middle rack in your oven and bake at 325 degrees for another 10-15 minutes. Check every few minutes to make sure that the bottom is not becoming too crusty (read: burned) and to see if the eggs are becoming a custard-like consistency. When eggs are cooked suffiently, cut the frittata into wedges and serve with buttered English muffins or toast.