4 slices bacon, cut into 1/2 inch pieces
1 to 1 1/4 lbs. (2 lg.) baking potatoes, peeled and cut into 1/2 inch cubes
Salt and black pepper
4 green onions, sliced
1/2 med. green pepper, chopped
6 eggs
2 tbsp. water
1/2 c. shredded sharp Cheddar cheese
Minced parsley, optional

1. Cook bacon until crisp. Set aside. Heat 2 tbsp. drippings in 10 inch skillet (reserve the rest).

2. Add potatoes to skillet. Cover and saute over medium heat, stirring occasionally, for 15 minutes or until tender.

3. Uncover potatoes. Saute until browned, adding more drippings if necessary. Sprinkle lightly with salt and black pepper.

4. Add onions and green pepper. Saute about 5 minutes, stirring frequently.

5. Beat eggs with water, 1/2 tsp. salt and 1/4 tsp. black pepper. Pour over ingredient sin skillet. Cook as for omelette, lifting edges with spatula as it cooks to allow uncooked egg to run under.

6. When firm and browned on bottom, sprinkle with cheese. Cover and let stand for 2 to 3 minutes until cheese melts. Sprinkle with bacon and minced parsley, if used. Serve cut into wedges.

Tips: If you skillet is broiler-proof, you can put the frittata under the broiler for 2 to 3 minutes to brown the top after adding cheese.

For 2 servings: Half of the ingredients.

For 8 servings: Double the ingredients.