Prep time: 10 minutes
Cook times: 30 minutes
(bacon: .20, butter. 07, potato: .13, onion: .05, eggs: .50, milk: .02, cheese: .50)
2 slices bacon
1 Tbsp butter
1 C red potato, diced with skin on (1 medium potato)
1/4-1/2 onion, shredded (see note)
5 large eggs
2 Tbsp milk
1 tsp salt
1/2 tsp pepper
a few scallions or chives, chopped
4 oz (1/2 C) cheddar cheese, diced (mine was scant and still worked great)
Note on onion: I shredded mine, which makes it into a sort of pulp. Why would I do such a thing? Because Kip has a texture problem with onion. When you shred/pulpify it, there are no chunks of textured onion to get in the way, but you still get good onion flavor (which he can handle in non-overpowering doses).
Note on cheese: You can use shredded, but it will float to the top. The diced is nicer because it's heavier and will sink a bit. We used shredded and lived to tell the tale, but I like those chunks of cheese.
Preheat oven to 350.
Cook bacon in cast-iron skillet or something else oven-proof. (If you don't have such a skillet, just cook the first part in a regular skillet and then pour it into an oven-proof pan--probably a 9-inch cake pan would work or a 9-inch square pan.)
Remove bacon and drain on paper towels. Don't let your 3-year-old eat it all. Add butter to the pan (make sure your pan isn't too hot or the butter will burn instantly--with cast iron, you'll probably be set at medium low). Add potato and onion. Cook for about 10 minutes, tossing occasionally until the potato is tender but firm.
In the meantime, whisk eggs, milk, salt, and pepper. Sitr in scallions and cheddar. When potato is ready, throw the bacon onto it and then pour the egg mixture over it all. Place the pan in the oven for about 15 minutes (at least 160 on an instant read thermometer) or until the center is done.
Posted by The Tasty Cheapskate