Hakuna Fritatta! What a Wonderful meal!

HAKUNA FRITATTA!
My daughter Jessica came up with the name for this delicious, one dish recipe. It can be served for breakfast lunch or dinner. Plus it can be served hot or cold (no worries!). I don't have a fritatta pan, so I used an oven safe skillet.



We chose to eat it warm for dinner, with some sour cream and Tabasco sauce on the side. Yum yum! It was perfect! I individually wrapped the leftover portions in tin foil and kept them in the fridge. They were easy to grab on the way out the door the next day. So give this "problem free philosophy" a try!

HAKUNA FRITATTA
1 small bag of your favorite type of potatoes
olive oil
salt and pepper, to taste
15 slices of bacon (plus more for garnish if you like)
1 dozen eggs
2.5 cups shredded cheddar cheese
1/4 cup minced fresh chives (or 1/3 cup minced scallions, if you prefer)
sour cream

Preheat oven to 500 degrees. Wash and cut up potatoes into quarters, and toss with a generous sprinkle of olive oil, salt and pepper. Then place on large baking sheet and bake for about 30-40 minutes. Let cool.

 (This also works well if you have leftover potatoes from a previous meal. Then you can skip this part and "recycle" your already cooked potatoes!)


In the meantime, dice bacon into 1/2 inch slices and cook in fritatta pan or oven safe skillet (non stick if possible) until crisp, about 10 minutes. Separate some for garnish if you made extra.

In a large bowl, whisk eggs, salt and pepper, 1 cup of shredded cheese, and chives (or scallions).

Then back in your skillet, add 2 tbsp olive oil and the potatoes to the bacon, pour in egg mixture, and stir so everything is distributed fairly evenly.Cook on medium heat, using spatula to lift edges so that uncooked egg can flow underneath. Continue cooking for about 10 minutes.


Oven should be set on broil (HIGH) and then you can add the rest of the shredded cheese on top, as well as the bacon reserved for garnish. Then place your oven safe skillet in the oven, and watch closely, until nothing on the top is runny and the cheese is a nice golden brown color. (Be sure to sniff the sizzling bacon as you remove the skillet from the oven!)

Let it cool for a minute or two, and loosen it up so that it will easily slide onto your serving platter. Then cut into slices and you are ready to eat!

(Oh, and don't forget to say "Rub a dub dub, Thanks for the Grub" first! ) 

I would love to hear your comments on this recipe, as well as your own ideas for a yummy frittata! Do tell! :-)

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