- 6 slices bacon, chopped
- 4 green onions, chopped
- 2 cups [500 mL] potatoes, peeled, cooked and cut into 1/2-inch [2.5-cm] cubes
- 8 large eggs
- 2 tablespoons [30 mL] milk
- Salt and pepper
- 3/4 cup [175 g] shredded Cheddar cheese
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- Into a 10-inch [25-cm] non-stick skillet, fry bacon slices over medium heat for 4 minutes, until crisp.
- Transfer bacon onto paper towels, to drain; break into bits and set aside.
- Remove all but 1 tablespoon [15 mL] of fat from skillet.
- Add chopped green onions and potato cubes to skillet; cook, stirring, for 5 to 7 minutes, until lightly browned.
- Meanwhile, beat together eggs and milk; season with salt and pepper, to taste.
- Pour beaten eggs over potatoes into skillet; cook, stirring gently for approximately 1 minute, until eggs just start to set.
- Lower heat to low; cover skillet.
- Cook for 4 to 5 minutes, until almost set in the middle.
- Meanwhile, adjust oven rack 4 to 5 inches [10 to 12 cm] from broiler; preheat oven broiler.
- Wrap handle of skillet with a double layer of foil.
- Sprinkle top of frittata with reserved bacon bits and grated Cheddar cheese.
- Broil for approximately 2 minutes, watching carefully, until cheese melts and top is lightly browned.
- Serve warm.
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