Bacon Potato Frittata

4 slices bacon, cut into 1/2 inch pieces
2 medium potatoes, cut into 1/4 slices
6 large eggs, lightly beaten
1/4 cup milk
1/2 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups grated parmesan cheese
1/2 cup thinly sliced green onions
2 teaspoons dried basil
salsa or sour cream

Using a large, nonstick skillet, cook bacon pieces until crisp.
Reserve 2 tablespoons of bacon drippings. Drain bacon pieces on paper
towel. Add potato slices to skillet with reserved bacon drippings.
Cover and cook over medium heat for 12 to 15 minutes until tender and
lightly browned. Turn potato slices over and turn down heat to
prevent over-browning (if necessary).
In large bowl, beat eggs, milk, pepper, and salt until combined.
Stir in cheese, green onion, and basil. Set aside.
Spread cooked potatoes in an even layer over the bottom of skillet.
Sprinkle the bacon over the potatoes. Pour in egg misture. Cover,
reduce heat to medium low. Cook 15 to 20 minutes until top surface of
egg is set. Decrease heat to low if necessary, to allow center to
cook without over-cooking the edges. Loosen edges of frittata from
pan, carefully invert onto large serving plate. Cut into wedges. Put
a dollop of sour cream or salsa on top right before serving.