Potato Frittata with Feta and Scallions

I needed a company breakfast that could be prepared the night before and popped in the oven in the morning.  This was perfect.  I also needed it to be delicious since I  ruined the bacon the day before.  I made delicious glazed bacon and wanted to zap it for 20 seconds in the microwave.  Unfortunately, it was zapping for 20 minutes before I noticed a burning smell.  The bacon was ruined.  I didn’t want to have two breakfast failures in a row so I turned to Smitten Kitchen for inspiration.  I might add that I had a professional cook, Joye, helping with this recipe.

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Joye’s  husband, Sandy, was in charge of chopping the bacon and was very precise in his work.  I am sure that this contributed greatly to the overall success of the dish.  

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Joye, too, was precise in slicing the potatoes to uniform size.  The bacon and potatoes are cooked and then they are layer in a ovenproof frying pan with the scallions and feta cheese. At this point the dish was covered and refrigerated.

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In the morning we added the eggs and popped it in a preheated oven for about thirty minutes.

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It was perfectly done after 30 minutes and after I gouged out the first slice, the rest came out easily.  This recipe serves six and I served fruit on the side. This recipe is definitely a keeper and I am already planning to serve it at my next company breakfast.

 

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2 Responses to Potato Frittata with Feta and Scallions

  1. Kelli says:

    I was lucky enough to have some of this left-over. REALLY tasty. Isn’t quite as heavy as the strata that was my previous company breakfast. Smaller size is also nice.

  2. Jan says:

    I want to be your next sleepover guest!
    Jan

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