Loaded Potato Frittata


6 slices turkey bacon
4 medium Russet potatoes
8 eggs
1/2 cup milk
1/4 cup sour cream
Salt and pepper
1 1/2 cup shredded cheddar cheese
1 bunch green onions, sliced

Side ideas: Clementine oranges, apple slices, bananas, cantaloupe wedges


Preheat oven to 350.
Cook the turkey bacon (or regular bacon if you prefer) in the cast iron skillet.)
Remove the bacon from the skillet and then saute the potatoes in the bacon grease for 5 to 7 minutes, or until begin to soften.
In a mixing bowl, whisk together the eggs, milk and sour cream. Add a little salt and pepper and whisk that in too.
Once the potatoes have softened some, pour the egg mixture over top and let cook on the stovetop for about 3 minutes, or until you see the eggs along the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the eggs in the middle have set.
Add the shredded cheese to the top and then bake for another 5 minutes. Be sure to use a heavy duty oven mitt, as the handle will be hot, hot, hot!
Once the cheese is melted, remove the skillet from the oven. Let cool slightly before slicing.
Slice and serve topped with green onion slices and a side of fresh fruit.

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