Potato Bacon Frittata

*1 pound Pepper Bacon, cut into 1 inch squares, cooked and reserve 3 tablespoons

*4 medium Yukon Potatoes, diced 1/2 inch

*12 Eggs, beaten

*15 ounces Low Fat Cottage Cheese

*1/2 cup Fat Free Half and Half

*1/2 cup grated Gruyere Cheese

*1/4 cup melted Butter

*1/4 cup grated Parmesan Cheese

*8 Basil leaves, julienned

*Sea Salt and Freshly Ground Pepper, to taste

Preheat oven 350*F.

In a Large Cast Iron (number 10) Skillet on medium heat, cook bacon until crispy and place on paper towels. Drain off the grease and reserve the Bacon grease. Set aside.

Place the diced potatoes in a bowl of cold water for 15 minutes and drain. Pat potatoes dry with paper towels.

In a heated skillet with bacon grease add the potatoes and cook until golden brown and tender.

Combine in a bowl the eggs with half and half and beat together until frothy; then stir in melted butter, cottage cheese, Gruyere cheese, salt and pepper.

Add to the browned potatoes in skillet the bacon, egg mixture and fresh basil.

Place skillet into the oven and bake 55 minutes or until the center no longer jiggles.

Remove from oven and cool slightly and serve.

Enjoy!

Lindy