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Ingredients

Directions

  • In an ovenproof nonstick skillet, cook bacon over medium heat 5 minutes. Transfer to a paper towel with a slotted spoon.

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  • Reduce heat to medium-low, add red potatoes, red onion and rosemary. Cover and cook 10 minutes, until potatoes are tender.

  • Whisk eggs, milk, salt and black pepper in a bowl. Pour over potatoes and stir in bacon. Bake uncovered at 350° for 10 minutes, until set.

  • Slice and serve with an arugula salad.

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