Bacon & Tomato Frittata

This frittata packs perfectly for lunch if you’re lucky enough to have leftovers.

• 7 strips of bacon, chopped into bite-sized pieces
• 2 leftover boiled potatoes, cubed
• 1 clove garlic, minced
• 10–12 eggs, whisked
• 1/4 cup chopped basil
• 4 slices of red tomato
• 4 slices of yellow tomato
• Thinly sliced purple onion
• Freshly cracked pepper to taste
• Preheat oven to 350˚F

In a 10-inch cast iron skillet over medium heat, cook the bacon until it just begins to crisp. Remove the bacon to a plate, and discard all but 1 tbsp of rendered fat from the pan. Add the potatoes and garlic to the pan and stir. Sprinkle chopped basil over the potatoes, and pour in the whisked eggs. Crack in some fresh black pepper, and let cook undisturbed on the stovetop for 6 to 7 minutes or until the egg is beginning to set.

Layer the top with tomatoes and onions, and place pan in the oven. Let cook 15 more minutes or until firm. Remove and serve.