Spring Garden Bacon Frittata

Heat oil in medium nonstick skillet on medium-high heat. Add potatoes; cook 6 to 8 minutes or until potatoes are warm and beginning to brown, stirring occasionally. Spread potatoes to evenly cover surface of skillet.

Mix eggs, bacon, onions, chives, salt and pepper in small bowl. Spoon egg mixture evenly over potatoes. Reduce heat to medium-low; cover. Cook 8 minutes or until eggs are set. Remove from heat.

Sprinkle with cheese. Slip spatula underneath, tip skillet to loosen and gently slide onto serving plate. Garnish with tomatoes and additional chives. Cut into wedges.

This recipe yields 6 servings.

Variation: Prepare as directed, substituting 12 slices Oscar Mayer Center Cut bacon, cooked for Ready-to-Serve Bacon.

Tip: To easily cut and separate Ready-to-Serve Bacon, separate slices and stack on top of each other. Cut into 1/2-inch pieces using clean kitchen shears.