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Categories:
vegetable potatoes bacon clove garlic eggs heavy cream Cheddar cheese frozen peas green onions thyme
Viewed: 61 - Published at: 7 years agoIngredients
- 1 1/2 tbsp vegetable or olive oil
- 12 oz potatoes, peeled and cut into 3/4-inch pieces
- 2 slices bacon, chopped
- 1 clove garlic, crushed
- 3 None eggs, at room temperature
- 1/2 cup heavy cream
- 1/2 cup grated Cheddar cheese
- 3/4 cup frozen peas
- 2 None green onions, thinly sliced
- 1 tbsp chopped fresh thyme
Method
- Heat oil in 7-inch heavy-bottomed skillet on medium heat. Add potatoes; cook and stir for 2 mins. Add bacon; cook and stir for 3-4 mins or until potatoes are golden brown. Add garlic; cook for 30 seconds. Reduce heat to low.
- Meanwhile, preheat the broiler to high. Whisk eggs, cream and cheese in a medium bowl.
- Add peas, onions and thyme to potato mixture; stir to distribute evenly. Season with salt. Pour egg mixture over the potato mixture. Cook, without stirring, for 7-8 mins or until slightly firm around the edges.
- Place pan under broiler. Broil for 5 mins or until top is golden and eggs are set. Invert onto a plate. Cut into wedges to serve
