Steamed sliced potatoes in APO then layered them in bottom of cast iron skillet with some bacon grease and cooked for a few minutes while I added sauteed onions, shallots, green pepper, and mushrooms then some cheese, some corn, and 12 eggs whipped with 1/4 cup milk. Seasoned with salt, pepper, thyme, garlic powder, and salt-free cajun seasoning.
Looks good! If I might suggest something, I’d stop the oven, open the door to let the steam escape, and then, with the frittata on the bottom shelf, restart the oven at max temp with just the top element and 0% steam to brown it a bit.
You have inspired me – I am going to try this!
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Ohhh that looks great!!
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