Hearty frittata with bacon, potato, and cheddar from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • sturlington on March 26, 2013

    The original recipe makes a giant frittata that requires a dozen eggs. I cut it in half since my family doesn't need that much. Half the recipe makes 4 main-course portions, so the full recipe could easily feed 8 or even more as part of a larger menu. This is a good technique and a great combination of flavors. It reminded me of "country scramble" that you get in diners sometimes.

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