Heat 1 tbsp olive oil in a large non-stick, ovenproof skillet over medium heat. Add your bacon and cook for about 5 minutes until the bacon is browned but not too crisp. Drain your bacon on a paper towel and set aside. Wipe the pan clean with another paper towel and heat your second tablespoon of olive oil, unless you like to cook with bacon grease, in which case, remove the bacon with a slotted spoon, do not add the second tablespoon of olive oil and continue with the recipe.
Meanwhile, in a medium bowl beat the eggs, milk, parmesan cheese and a pinch of salt and pepper together with a fork. Once the potatoes are done, shake the skillet to evenly distribute them. Evenly sprinkle your bacon on the potatoes and then, pour in your egg mixture. Sprinkle the chives over the top and then, let the egg mixture cook just until the edges start to set around the edges about 1 minute. Transfer the pan to the oven and bake until the eggs are puffed and set about 8 minutes. Serve hot, sliced like a pizza and enjoy.
One word of caution: Do not under any circumstances forget that once your skillet is out of the oven, the handle is still registering at about 350 degrees and grabbing it bare-handed will result in second degree burns. Not that I know that from personal experience or anything, but if I did know that from personal experience, I will tell you that expletives that a young child should never hear will come spewing out over and over from the mouth of his injured parent creating a bit of awkwardness once the moment has passed.
Variation: I did make this frittata one evening, substituting sauteed rapini for the bacon. For the sake of honesty, I will tell you that my daughter and I quite enjoyed it but the boys…young and old…they just couldn’t get past the greenery in their eggs, although they greedily ate the greenery just fine the week before when it was tossed with the pasta. So, there you have it.
All original text and photographs copyright: Carrie Minns 2009-2010