Ingredients
Method
- In a cast iron skillet over medium heat, render out the bacon, remove and reserve
- Add the potatoes, peppers and onions and cook until tender, ~10 minutes
- While the potatoes and onions are cooking, add the eggs, cheese, salt, and pepper to a medium-size bowl and whisk until completely combined and smooth. Do try to work as much air into the mixture as possible.
- Return the bacon to the pan, and follow with the eggs
- Constantly push the eggs from the outside of the pan to the inside, to mix and create a small curd.
- When the eggs are slightly runny on top, about 4 to 6 minutes, invert the frittata using a plate, place it back into the skillet runny side down, and finish cooking for 2 to 3 minutes.
- Serve the frittata in the skillet or on a serving platter or plate.
- Garnish with additional parmesan cheese, parsley, and rosemary.
Nutrition
Notes
Note on lardons:
Lardon is just a fancy word for slab bacon sliced into matchsticks (there's some debate as to appropriate dimensions, but about¼-inch thick, 1-inch long seems to be a sweet spot)