Cheddar, Bacon & Potato Frittata

It's hard to believe another week has flown by, and yet here we are, almost to the weekend again.  We had a tough time getting organized this week-we managed to get out the door to work and school okay, and home again in one piece, but meals were just a little catch as can.  Sunday night I turned the last of the roast beef and gravy into a kind of poutine (Hey, if you call leftovers something cool and top it with cheese & the kids eat it, everybody wins.  Monday night, Emily's usual cooking night, arrived and she had not made a recipe choice, so sweet & sour pork was the easy option.  Tuesday's blizzard like conditions, and again no decision about dinner meant frozen pizza. I suggested carrot lentil soup, which she really likes, but she wanted to make something new.  Ever the culinary explorer....she was scanning my cookbooks and magazines finding things like tamales (I wasn't going to start scouring for those ingredients!) and deconstructed stuffed peppers.  Neither of us like peppers I pointed out, to which she argued we could leave them out.....but stuffed peppers without peppers is just what exactly?  I encouraged her to go back to the Kraft magazines, those recipes are pretty accessible and easy to adapt to what we have on hand.  Within minutes she found this recipe which sounded like it would fit the bill nicely.
Wednesday morning while I was making breakfast I scrubbed a few potatoes and baked them in the microwave which eased one step, as they would be more than adequately cooled by evening.
Emily was busy at her other chores when I got home; the breakfast dishes were done and she was cleaning the bathroom.  Turns out she really wanted to go to the book fair at school.... Ah, the impetus of bribery.  I told her we could maybe go after supper, and before I had my boots off she was slicing those potatoes.
Rather than buy bacon bits I chopped up the last quarter package of bacon in the fridge and started frying it, adding in half an onion, since we didn't have the requisite green ones.  And then I was shooed out of the kitchen, assured she could do it on her own.
I was called back once; Emily was having a hard time slicing the potatoes thinly.  I pulled a better knife out of the drawer and made short work of them before being summarily dismissed again.
Until she dropped an egg.
I waved off her apologies and began pouring salt over the mess.  Emily told me I was just making a bigger mess.  "Just watch," I told her.  "This is really cool."  I let the salt and egg sit while she beat together half a dozen more eggs with milk and some Miracle Whip and assembled her frittata, topping the sliced potatoes with bacon, onions and shredded cheese and pouring the eggs over it all.
Once it was in the oven I picked up the dust pan and whisk broom and swept the whole mess in to the garbage.  She was awed.  It's a pretty cool trick....sometimes the stuff you seen on the internet is actually useful!.

The frittata took longer to cook than what the recipe suggested, but I find this pretty common when baking eggs.  I don't know why.  We gave it an extra 10 minutes, and in the end, hungry, I put it in the microwave for another 5.  Still it was very tasty, although I thought it needed seasoning.  Nonetheless once today's lunches were packed there was nothing left of it.

Cheddar, Bacon & Potato Frittata

1 lb new red potatoes, cooked, cooled & sliced             6 eggs

1/2 cup shredded Cheddar                                              1/4 cup milk

1/3 cup cooked, crumbled bacon                                    1/3 cup salad dressing (like Miracle Whip)

3 green onions, sliced                                                     1/4 teaspoon pepper

Preheat oven to 375F. Place potatoes in a greased 9" pie plate.  Top with cheese, bacon & onion.

Whisk eggs and milk until blended.  Add salad dressing and pepper; mix well.  Pour over potato mixture.

Bake 25-30 minutes, until centre is set.  Let stand 10 minutes before cutting into wedges to serve.