The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
Hearty Frittata with Bacon, Potato, and Cheddar
Page 544
Cuisine: Italian | Course Type: Breakfast/Brunch
(1 review)
Recipe Review
sturlington from Hillsborough, NC
The original recipe makes a giant frittata that requires a dozen eggs. I cut it in half since my family doesn't need that much. Half the recipe makes 4 main-course portions, so the full recipe could easily feed 8 or even more as part of a larger menu. This is a good technique and a great combination of flavors. It reminded me of "country scramble" that you get in diners sometimes.
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