Serves 6

5 Each Slices of Bacon, cut into 1/2 inch pieces
2 Tbsp Olive Oil
2 Each Medium Sierra Gold Potatoes, peeled, quartered and thinly sliced
1/2 Cup Onion, chopped
Salt and Ground Pepper, to taste
1 Cup Cooked Broccoli, cut into 1/2-inch pieces
8 Each Large Eggs
* 1/2 Cup Whole Flat-Leaf Parsley Leaves

In a medium (10-inch) nonstick broilerproof skillet, cook the bacon until crispy. Remove to a paper towel to drain, and wash the pan. In the same pan, heat the oil over medium heat. Add potato and onion.  Season with salt and pepper, and toss to combine. Cook, stirring often, until tender, about 10 minutes.

Meanwhile, in a medium bowl, whisk together eggs, salt and pepper to taste. Add in the broccoli.

Heat broiler with rack set 5 inches from heat. Pour egg mixture into skillet. Immediately stir the eggs in to distribute evenly, then shake the pan gently to settle the mixture. Turn the heat to low, and cook until frittata is almost set in center, about 5 minutes.

Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.