Preheat the oven to 400 degrees F. In a medium bowl, whisk together the eggs and sour cream. (It’s okay there are some small sour cream lumps.) Stir in the cheese, salt, and pepper. Set aside.
Heat a 10-inch, ovenproof skillet over medium heat and cook the bacon until crisp. Remove to a paper towel-lined plate. In the residual bacon grease, cook the potatoes over medium heat, stirring regularly, until tender and nicely golden, about 10-12 minutes. Add the green onions, and cook for another minute. Remove from the heat, and evenly disperse the mixture over the bottom of the pan. Sprinkle the reserved bacon over the potatoes, and then pour the egg mixture over all. Use a fork to make sure the egg mixture has settled down amidst the potatoes and to ensure that the cheese is evenly distributed.
If making bell pepper clovers for St. Patrick’s Day, slice the green pepper into thin rounds and choose the slices that look most like clovers, removing the seeds and membrane as needed. Cut pieces to look like stems, and then position the desired number of clovers over the surface of the frittata.
Transfer the skillet to the oven, and bake for 15-20 minutes or until the frittata is just set in the middle. (The last time I made this, it took 17 minutes in my oven.)
Remove from the oven and let cool for a few minutes. Cut and serve warm.
