Gone With A Handsomer Man-Week Two!

Hey everyone-Happy Tablescape Thursday and Foodie Friday! I'm continuing with the GWAHM Party theme. Have you read it yet? I've added a tablescape to my recipe this week.

Chapter 34-Bing's sister Eileen had just stopped by for a "visit" to discuss his will, Teeny's visibly shaken, 

and cooking calms her...

        I fixed a red-potato frittata, adding chopped bacon and onions. I set the patio table with blue-and white floral dishes, added a vase filled with hydrangeas, and called Red Butler to the garden.

        He ate in silence, scraping his fork over the plate. I cut another wedge of frittata and slipped it onto his plate. He dug in greedily... 

"Damn, this is good," he said.

I must say, I agree with Red! 

Hope you love it if you try it:@)

Potato Bacon Frittata (I cut this recipe in half and used an 8" skillet)

4 slices bacon, cut into 1/2" pieces (full disclosure-I used leftover ham, I made this on Easter Monday)

2 medium potatoes, cut into 1/4" slices

6 large eggs, lightly beaten

1/4 C milk

1/2 tsp pepper

1/4 tsp salt

1 1/2 C grated Parmesan cheese

1/2 C thinly sliced green onion

2 tsp finely snipped fresh basil or 1/2 tsp dried basil, crushed

salsa or sour cream (both optional)

Directions:

1. Using a large nonstick skillet, cook bacon till crisp and drain on towel.
2. Reserve 2 Tblsp bacon drippings.
3. Add potato slices to skillet with reserved bacon drippings.
4. Cover and cook over medium heat for 12-15 minutes until tender and lightly browned.
5. Turn potato slices over and turn down heat to prevent over-browning (if necessary).
6. Beat eggs, milk, pepper and salt.
7. Stir in cheese, green onion and basil.
8. Spread cooked potatoes in an even layer over the bottom of skillet.
9. Sprinkle bacon over potatoes and pour egg mixture over top.
10. Cover, reduce heat to medium low.
11. Cook 15-20 minutes until top surface of egg is set.
12. Decrease heat to low if necessary to allow center to cook without over-cooking the edges.
13. Loosen edges of frittata from pan, carefully invert onto large serving plate (I liked mine top side up better)
14. Cut into wedges.
15. Put a dollop of sour cream or salsa on top if desired.
16. ONE TIP: If the bottom is set but it's still too loose on top towards the middle, you can slowly finish it under the broiler. But watch it very carefully.

Thanks again Michael for a fun read 

and for providing the inspiration for this week's post:@)
Also joining:
Let's Do Brunch
It's a Keeper Thursday