Recently I've been dying for some new recipes. We never eat out...ever...so even though my repertoire is quite large, I get bored not only eating the same things, but also I tire of cooking the same old things. At a garage sale a couple of weeks ago, I bought 20 cooking magazines for only $2 and I've been perusing them fastidiously since. I've earmarked about a million recipes, but I just couldn't wait to try this one. Of course, I totally tweaked it from the original because it called for stuff that our small-town Wally World has never heard of (tarragon, for instance). Let me just say that this is hands down the most delicious thing I've eaten in a very, very long time. Here's the recipe for my version:
3 tbsp milk
salt & pepper to taste
3-4 tbsp dried parsley (I never measure anything, sorry)
1 small onion, chopped
8 strips bacon
2 small potatoes, very thinly sliced (I use yukon gold, so I don't peel them)
1 small tomato, diced
2 cups shredded cheese of your choice (I used monterey jack)
- In a large bowl, whisk together eggs, milk, salt, pepper, and parsley. Set aside. Preheat oven to 400 degrees.
- In an oven-proof skillet, cook bacon until it is cooked through, but not crispy. Drain all but about 2 tbsp of grease, and tear bacon into rough chunks. Add potatoes and onion and cook covered until potatoes are tender, stirring occasionally.
- Spread out potato and bacon mixture to evenly coat skillet. Sprinkle cheese evenly over top.
- Pour egg mixture over top, making sure to evenly distribute it over surface of potatoes & cheese. Sprinkle tomatoes over the top.
- Pop into oven for 20 minutes, or until eggs are set. Let stand for 15 minutes before serving.