Ingredients

12 ounces lean bacon, diced
2 cups minced onions
2 cups diced and cooked Yukon Gold potatoes
16 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Preheat the broiler.

Cook the bacon in a large (10- or 12-inch) nonstick, ovenproof skillet or cast-iron pan over medium heat until crisp, 10 to 15 minutes. Pour off any excess fat, leaving about 1 tablespoon in the skillet. Add the onions and saute them for 1 minute. Add the potatoes and continue to saute them until they are lightly brown, 12 to 15 minutes.

Beat the eggs and season with salt and pepper. Pour the egg mixture over the onion-potato mixture in the skillet and stir gently to combine. Reduce the heat to low, cover the skillet, and cook until the eggs are nearly set, about 5 minutes.

Remove the cover and place the skillet under a broiler to brown the eggs lightly, 1 to 2 minutes. Once browned, remove from the broiler and allow the frittata to rest for 10 to 15 minutes. Cut into 8 wedges and serve hot or at room temperature.

Makes 8 servings.

Nutrition information per serving: 290 cal., 23 g pro., 12 g carbo., 17 g fat, 1,210 mg sodium, 45 mg chol., 1 g fiber.