Pan Crisped Potato Bacon Frittata

In a small bowl, combine the Large Eggs (3) , Kosher Salt (1/4 tsp) , Freshly Ground Black Pepper (1/4 tsp) , Fresh Parsley (1 tsp) , and all but 1 tablespoon of the Shredded Mozzarella Cheese (1/4 cup) . Whisk to combine and set aside.

In a small skillet or cast iron pan, heat the Olive Oil (1 tsp) over medium to medium high heat. Add the Red Potatoes (1/4 cup) and cook. Put a lid over the pan to hold in the heat and cook the potatoes, stirring occasionally to prevent burning, 3-5 minutes.

Add the Yellow Onions (1/4 cup) and cook for an additional 3-4 minutes or until potatoes and onions are tender.

Stir in the Canadian Bacon (2 slices) and Sun-Dried Tomatoes (2 Tbsp) and cook for about a minute until warmed through.