Name: Bacon and Potato Frittata
Cook time: 35 minutes
Total time: 35 minutes
Yield: Makes 4 servings
Ingredients: 8 large eggs; 2 tablespoons chopped fresh basil, parsley, or tarragon; 3 tablespoons grated parmesan; Salt and freshly ground black pepper; 6 slices bacon, chopped; 1 pound potatoes, peeled and cut into 1/2-inch pieces; 2 tablespoons olive oil, divided; 1 small onion, or more to taste, chopped; 2 garlic cloves, or more to taste, chopped; 2 to 3 cups spinach or arugula, coarsely chopped; 1/2 cup chopped roasted peppers, or to taste; 3 ounces sliced Provolone (5 to 6 slices), optional; Special equipment: 10-inch heavy ovenproof skillet, preferably nonstick or cast-iron; heat-proof rubber spatula

Bacon and Potato FrittataLara Ferroni

One of eggs' most impressive talents is their ability to embrace and hold various ingredients together in a frittata. In essence, eggs offer you a creative outlet each weekend to gather up the leftovers in your refrigerator and pantry to form a unique frittata that will never taste exactly the same way twice.
Consider the recipe below as a loose template to be altered according to what you've got lying around. You can substitute cooked pasta and rice for the potatoes, and cooked greens for the raw. Play around with different cheeses, or skip them altogether. It's your chance to let your frittata freak flag fly!

Recipe notes

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