Use bacon, turkey or whatever is in the fridge for a perfect fritatta for Father's Day.
In a large (12-inch) ovenproof skillet, sauté potato and bacon over medium-low heat until the bacon fat melts, about 1 minute. Add turkey, onion, red pepper and salt, and cook over medium-low heat until vegetables are tender and potatoes are lightly browned.
Break eggs into a large mixing bowl. Add Tabasco and black pepper, and whisk until well blended. Turn heat to high and pour eggs into the pan. When eggs begin to set around the edges, use a spatula to lift up the edge of the eggs and let the uncooked egg flow into the bottom of the pan. Continue until eggs are almost set. Sprinkle with cheddar cheese.
Place pan in a 375-degree oven, and cook for about 25 to 30 minutes, until the frittata is puffed and golden.
To serve the frittata, cut it into wedges, hot or at room temperature. Serves 10 to 12.