Bacon Potato and Cheddar Frittata

• Gluten free

• Meat

  • 1/2 lb Bacon, crisp cooked

• Produce

  • 1/2 tsp Chili flakes
  • 1/4 cup Chives
  • 3 cups Potatoes, roasted

• Refrigerated

  • 10 Eggs, large

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1/2 lb Cheddar cheese, Aged
  • 1/2 cup Whipping cream

Found on rockrecipes.com

Description

Ingredients

• 3 cups diced roasted potatoes
• ½ pound crisp cooked bacon, chopped
• ½ pound diced aged cheddar cheese
• ¼ cup chopped chives
• 10 large eggs (preferably at room temperature)
• ½ cup whipping cream
• ½ tsp salt
• ½ tsp pepper
• ½ tsp chili flakes (optional)

Directions

• Heat a 12-inch oven safe skillet on the stove. Brush a little olive oil on the bottom and sides of the skillet.
• Preheat oven to 350 degrees F.
• When the skillet gets hot, remove it from the heat and sprinkle the potatoes, bacon, cheddar and chives over the entire surface of the skillet, in even layers.
• Quickly whisk together the eggs, whipping cream, salt , pepper and chili flakes.
• Bake at 350 degrees F for about 25 minutes or until the eggs have set at the center. Serve immediately.