A delightful and hearty frittata featuring crispy bacon, tender potatoes, and a medley of fresh herbs and cheese.
Cook the bacon in a nonstick skillet until crispy, then remove and set aside.
Cook the bacon over medium heat to ensure even crispiness.
Reserve a small amount of bacon drippings in the skillet and add sliced potatoes. Cook until golden and tender.
Cover the skillet while cooking the potatoes to speed up the process.
In a mixing bowl, whisk together eggs, milk, pepper, and salt. Stir in cheese, green onion, and basil.
Whisk the mixture thoroughly to ensure a fluffy texture.
Spread the cooked potatoes evenly in the skillet, sprinkle with bacon, and pour the egg mixture over.
Ensure the potatoes are evenly distributed for consistent cooking.
Cover and cook on medium-low heat until the eggs are set, about 15 minutes.
Check occasionally to prevent overcooking the edges.
Carefully loosen the edges and invert the frittata onto a serving plate. Slice into wedges.
Use a large plate to make flipping easier.
Serve with a dollop of salsa or sour cream on top.
Add fresh herbs as garnish for an extra touch of flavor.
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