I have had a theory for quite some time that almost any leftovers can be mixed with scrambled eggs to make a perfect breakfast. A frittata is one of the best ways to put this to the test. On this occasion, I had leftover baked potatoes and broccoli from the night before. Combined with a few other ingredients, it reminded me exactly of a stuffed baked potato. But for breakfast. Mmm. I love breakfast. But I would eat this for any meal of the day.
Stuffed Baked Potato Frittata
2 baked yukon gold potatoes (or microwave for 5 minutes or so until tender), sliced
1/4 cup chopped onion
1/2 cup steamed broccoli
4 strips bacon
1/2 cup shredded cheddar cheese
Salt & pepper
Sour cream (optional)
Get all your ingredients ready before you start cooking. Beat eggs with a little salt & pepper in a bowl and set aside. Shred cheese, chop veggies.
Cook bacon in a medium skillet until crisp. Remove from pan and drain on paper towels. Drain off bacon grease, just leaving enough to coat the bottom of the pan (1-2 tsp.). Add potatoes and onion to pan. Sprinkle lightly with salt & pepper. Cook, stirring occasionally until onion is tender. Beat eggs with a little salt & pepper in a bowl and set aside. Crumble bacon and add that and the broccoli to the potatoes. Sprinkle with cheese. Pour eggs over the top and swirl around to coat all the ingredients.
Cover and turn heat down to medium low. Cook for 10 minutes or so until eggs on top are cooked (will look a little poofy).
Cut into wedges, top with a dollop of sour cream and enjoy!