Bacon Potato Frittata

6 slices bacon, cut into 1/2 " pieces
2 TBS vegetable oil
3 medium russet potatoes, peeled and cut into 1/4 " slices
6 large eggs
1/4 c milk
salt and pepper to taste
1 1/2 c grated Parmesan cheese
1/2 c thinly sliced green onions
2 tsp basil
optional garnishes; salsa and/or sour cream

Cook bacon until crisp remove excess grease, set aside.

In same skillet heat oil, potatoes; cook and cover about 12 min. until soft and golden, turning occasionally.

In a large bowl, beat eggs, milk and salt and pepper; add cheese, green onion and basil.

Sprinkle the bacon over the cooked potatoes; pour the egg mixture over all. Cover, reduce heat to medium low and cook for 15 to 20 min., or until the egg is set.