Brunch Anyone?

When I was growing up Saturday breakfast was a tradition and attendance was mandatory for my Dad's biscuits and gravy (still can't make biscuits, but I've got the gravy down), hot strawberry jam, scrambled eggs and bacon. This was the standard fare every Saturday morning unless he was on some sort of new breakfast dish kick (these kicks included potato breakfast casserole, breakfast burritos, waffles when we got the waffle maker, etc.). Although I hated getting up in time to eat this is a tradition that I have continued as an adult, abet at noon rather than 9:00 a.m. My roommates and I would always get up and make brunch in college and the bf and I do it now. Every Saturday I make brunch and lately one of my favorite things has been a large frittata (thank you Rachel Ray). Last Saturday I made one with potatoes and onions and it is one of my favorites so far.

Bacon, Potato and Cheese Frittata
1/2 package bacon chopped
3 med. size potatoes peeled and finely chopped
1 med. size onion finely chopped
6 eggs whisked
splash of milk
salt and pepper to taste
1 teaspoon of the following: seasoning salt, granulated garlic, salt, pepper, crushed red pepper flakes
1 handful of fresh parsley or cilantro finely chopped
1 teaspoon butter (if necessary)
1 cup shredded cheddar cheese

Preheat oven to 350. In a med. to large size skillet fry the bacon over medium heat until crisp. Do not drain, add the potatoes and allow them to cook in the bacon grease. Once the potatoes have a bit of color add the onions. Allow to soften and add the seasoning salt, granulated garlic, salt, pepper and crushed red pepper. Cook until the potatoes are done. While the potatoes are cooking mix the eggs and the milk in a bowl and season with salt and pepper to taste. Reduce heat of the potatoes to medium low. Add the egg mixture and allow to begin to set up. Top with the cheese and bake for about 10 minutes until the cheese is melted and the mixture is firm.

Cut into wedges and serve with fresh fruit and a variety of breakfast breads. Salsa is also a really good topper for the frittata.

Enjoy!