3 slices thick-cut bacon, cut into 1-inch pieces

1 cup (1-inch diced) unpeeled Yukon Gold potatoes

salt and pepper

5 eggs

3 T milk

1 T butter

I T fresh chopped chives

Preheat oven to 350 degrees

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. (I use a cast iron.) Add the bacon and cook for 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in a pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8-10 minutes (this took longer for me, probably 20 minutes), until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/4 tsp salt, and 1/4 tsp pepper together with a fork. After the potatoes are removed., pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a platter and serve hot.

1/2 cup chopped red onion

1 1/2 cup sliced mushrooms

1 red pepper, roasted and chopped

2 T balsamic vinegar

1/2 bunch spinach

1/4 cup plus 2 T chopped basil, divided

salt & pepper

6 eggs

1/2 cup parmesan cheese

1 cup crumbled feta cheese

3/4 cup chopped tomatoes, drained

Heat oil in nonstick ovenproof skillet over medium heat. Add the onion and saute until tender, about 8 minutes. Add mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes. Stir in the chopped red pepper, followed by the vinegar, stirring to scrape brown bits from pan. Cook until vinegar evaporates, about 2 minutes. Add spinach and stir until fully wilted, 2-3 minutes. Stir in 1/4 cup basil with salt and pepper to taste.

In a medium bowl, whisk together eggs, parmesan, 1/2 tsp salt, and 1/4 tsp pepper. Pour the eggs over the hot veggies in the skillet and gently stir for a few seconds to combine. Reduce the heat to med-low and cook without further stirring until the eggs are set on the bottom, 5-8 minutes. Preheat broiler.

Sprinkle the feta cheese over the frittata and broil until cheese melts and begins to brown, 2-4 minutes. Remove from oven, sprinkle with tomatoes and remaining 2 T basil and serve.