Frittata Lorraine

1. 1

   In nonstick 10-inch skillet with oven-safe handle (or cover handle with heavy-duty foil for baking in oven later), cook bacon over medium heat until browned.

2. 2

   Transfer bacon to paper towels to drain; crumble bacon.

3. 3

   Discard all but 1 tablespoon bacon drippings.

4. 4

   To skillet with drippings, add shredded potatoes, onion, and 1/4 teaspoon salt, and cook until vegetables are tender and golden, about 15 minutes, stirring occasionally.

5. 5

   Meanwhile, preheat oven to 400 degrees F. In medium bowl, with wire whisk or fork, beat eggs and egg whites with bacon, cheese, pepper, remaining 1/4 teaspoon salt, and 1/3 cup water.

6. 6

   Stir egg mixture into potato mixture in skillet and cook over medium heat, covered, 5 minutes or until egg mixture begins to set around edge.

7. 7

   Remove cover and place skillet in oven; bake 10 minutes or until frittata is set.

8. 8

   Cut frittata into wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.