Oh My! This is something special. I cook a breakfast on Sunday afternoon that we can reheat and eat all week. This is a riff on a frittata from The Smitten Kitchen.

Microwave in the bag baby potatoes-cooked and cooled

8 Slices of cooked bacon crumbled-save the fat

8 Eggs

1/2 Cup of heavy cream

1/2 cup of half and half

4 Green onions chopped

2 Cups of grated Gruyere

2 Tbls of chopped dill

Slice your cooked and cooled potatoes and place them in a bowl. Pour the bacon fat over the potatoes and toss, season with salt and pepper and set them aside. Whisk the eggs, cream and half and half together. Stir in 1 cup of cheese and the dill into the egg mixture. Layer your potatoes on the bottom of an oven proof non-stick skillet, top the potatoes with the green onions and crumbled bacon, then pour over the egg mixture. Cover your pan with foil bake on the center rack at 400 for 20 minutes, uncover and top with the remainder cup of cheese and bake 10 to 15 minutes more. Just until the eggs are set.