Hearty Frittata with Bacon, Potato, and Cheddar

From The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine

Cookbook

Author(s): Editors at Cook's Illustrated Magazine

Page 544

Cuisine: Italian

Course: Breakfast/Brunch

brunches frittatas

Reviews

1 reviews, average rating 4.0 / 5

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sturlington

14 years ago

★ ★ ★ ★ ★ 4/5

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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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