Frittata Lorraine

Directions

1. 1
   In nonstick 10-inch skillet with oven-safe handle (or cover handle with heavy-duty foil for baking in oven later), cook bacon over medium heat until browned.
2. 2
   Transfer bacon to paper towels to drain; crumble bacon.
3. 3
   Discard all but 1 tablespoon bacon drippings.
4. 4
   To skillet with drippings, add shredded potatoes, onion, and 1/4 teaspoon salt, and cook until vegetables are tender and golden, about 15 minutes, stirring occasionally.
5. 5
   Meanwhile, preheat oven to 400 degrees F. In medium bowl, with wire whisk or fork, beat eggs and egg whites with bacon, cheese, pepper, remaining 1/4 teaspoon salt, and 1/3 cup water.
6. 6
   Stir egg mixture into potato mixture in skillet and cook over medium heat, covered, 5 minutes or until egg mixture begins to set around edge.
7. 7
   Remove cover and place skillet in oven; bake 10 minutes or until frittata is set.
8. 8
   Cut frittata into wedges to serve.