1tbspalmond milk or regular milk (nonfat, 1%, 2% - your choice)
5slicesbacon, chopped into 1-2 inch pieces
1/2cuponions, finely minced
1large russet potato, diced into small cubes
1cupcherry tomatoes, halved
2tbspbasil leaves, finely chopped
1tbspparsley, finely chopped (for garnish)
Lightly beat the eggs with milk in a large bowl. Set aside
In a large skillet over medium-high heat, cook bacon until desired crispness. Once cooked, set aside on a plate covered with paper towels to soak up some of the grease.
Add onions, garlic, and cubed potatoes into the skillet and sauté until the onions and garlic are slightly soft and potatoes start to get a golden brown coating, about 4-6 minutes.
Slowly pour in the egg mixture and scramble with the onions, garlic, and potatoes until eggs are fluffy and just about cooked.
Return the bacon to the pan. Add in the tomatoes and basil leaves, and stir, cooking for 1-2 minutes, just until the tomatoes are warm and softened, and basil is slightly wilted.
Optional step: Using your wooden spoon or spatula, gently spread out ingredients to create an even layer and cook for 1 minute without stirring. This helps the ingredients slightly stick together and form a nice slightly crisp bottom, which makes it easier to cut into almost like a frittata.
Remove from heat and garnish with chopped parsley. Serve immediately.
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