Categories: Egg dishes

Ingredients

• 1 Tbsp. extra-virgin olive oil
• 4 slices bacon
• 1 medium Yukon Gold potato, unpeeled, diced (1/4 inch) (1 cup)
• 1 cup finely chopped red bell pepper
• 1 small onion, sliced (1/2 cup)
• 1/8 plus 1/4 tsp. salt, 1/8 tsp. pepper
• divided
• 1 medium garlic clove, minced
• 1 large head escarole, thinly sliced (6 cups)
• 8 eggs
• 1/4 cup half-and-half or milk
• 1 1/2 cups shredded Gruyere cheese or Swiss cheese

Directions

1. Heat olive oil in large ovenproof nonstick skillet over medium-high heat until hot. Add bacon, cook 3 to 5 minutes or until browned and crisp, turning occasionally. Drain on paper towels, crumble.

2. Add potato, bell pepper, onion, 1/8 tsp. of the salt and pepper to drippings in skillet. Cook over medium heat 5 minutes or until potato is almost tender, stirring occasionally. Add garlic, stir in escarole by the handful, continuously adding as it begins to wilt. Cook 3 minutes or until greens are wilted and potato

3. is tender, stirring occasionally.

4. Meanwhile, whisk egg, half-and-half and remaining 1/4 tsp. salt in medium bowl until blended.

5. Heat broiler. Gently press vegetables over bottom of skillet. Sprinkle with bacon and cheese. Add egg mixture, cook, covered, over low heat 4 minutes or until bottom begins to set. Remove cover. Broil 4 minutes or until the eggs are set, puffed and top is lightly browned. Let stand 3 minutes before cutting into wedges.

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