9 sm. red potatoes, unpeeled
1 med. onion
2 tbsp. milk
1/2 tsp. salt
2 tbsp. chopped parsley
4 slices bacon
5 eggs
1/2 tsp. thyme
1/4 tsp. pepper
1 c. grated Cheddar cheese

Preheat oven to 375 degrees. Cut potatoes into 1/8 inch thick slices. In large oven-proof skillet, cook bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the skillet, drain the bacon on paper towels; crumble and set aside. Meanwhile, coarsely chop onion. Add the onion to the skillet and saute over medium heat for about 7 minutes. Add potatoes and gently toss with the onions. Cook, turning frequently, for about 15 minutes. In a medium bowl, beat the eggs with the milk, thyme, salt, pepper, and parsley. Stir in Cheddar cheese. Pour the egg cheese mixture over the potatoes and sprinkle the crumbled bacon on top. Place the skillet in the oven and bake until the eggs set, about 8 to 10 minutes. Serve hot, directly from the skillet. Makes 4 servings. 481 calories each.