I made this for breakfast yesterday and I absolutely loved it. I was craving a Peasant’s Omelet and a frittata so I decided to combine the two. It took a little more time to make because I had to pre-cook the potatoes but it was definitely worth the extra time. I loved everything about this little frittata and I can’t wait to make it again.
Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.
Slice the baby potatoes then cook them in boiling water over high heat for 5-7 minutes or until fork tender. Cook one slice of bacon until crisp in a skillet over medium heat then place on a paper towel to drain the grease; crumble.
Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place some of the potato into the mini baking dish; add a little bit of bacon, cheddar, and green onions.
Pour the egg mixture into the baking dish then place the remaining potatoes, bacon, cheddar, and green onions on top.
Place into the oven and bake for 20-25 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.