Bacon Potato Frittata

8 eggs, large
4 slices Garrett Valley Naturals Uncured Peppered Bacon, cooked & crumbled (we used plain, not peppered)
250 g steamed 3/4" diced potatoes, with skin, cooled
1 chopped scallions
3 Tbs Italian Flat Leaf Parsley
Salt & Pepper to taste
1 cup Kraft Naturals Fat Free Shredded Cheddar Cheese, divided
Sour Cream, for serving

Don't forget to protect your hand when grabbing the skillet handle - it will be as hot as the base of the pan! If you use full-fat regular shredded cheese you can sprinkle it on top, and place it back in the oven for a minute to melt at the end of the cooking time.

In a medium bowl whisk the eggs, and add all ingredients through Salt & Pepper. Add 1/2 of the cheese, and combine gently. Pre-heat a 10" cast iron skillet, or other heavy bottomed, oven-proof greased skillet over medium heat, until you see the cooking spray shimmering. Pour in the Frittata mixture, and cook until about half-set, without stirring (It will still look quite loose, but you will start to see the edges cooking). This step is just to set the base, really, and takes about 10-12". Place in a 400 degree pre-heated oven to finish cooking, about 10-15". Remove from oven, and sprinkle with remaining cheese when it's finished. Cool slightly, before serving.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user CARRIESCARATS.