1 Tbsp. ATTILIOS Italian Herb EVOO
3 slices thick cut bacon, cut into 1” pieces
1 cup (1“ diced) unpeeled Yukon Gold potatoes
Salt and freshly ground black pepper to taste
5 extra-large eggs
3 Tbsp. milk
1 Tbsp. fresh chopped chives

Preheat the oven to 350°F. Heat the Italian Herb EVOO in a 10” ovenproof omelet pan over medium heat. Add the bacon and cook for 3-5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and freshly ground black pepper. Continue to cook over medium-low heat for 8-10 minutes, until very tender and browned, tossing occasionally, to brown evenly. Remove with a slotted spoon to the same plate with the bacon. Meanwhile, in a medium bowl, beat the eggs, milk, ½ tsp. salt, and ¼ tsp. pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add ATTILIOS EVOO, lower the heat and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about eight minutes, just until the eggs are set. Slide onto a plate, divide in half and serve.