Bacon And Potato Frittata Recipe

Name: Bacon And Potato Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs; 2 tablespoons chopped fresh basil, parsley, or tarragon; 3 tablespoons grated parmesan; Salt and freshly ground black pepper; 6 slices bacon, chopped; 1 pound potatoes, peeled and cut into 1/2-inch pieces; 2 tablespoons olive oil, divided; 1 small onion, or more to taste, chopped; 2 garlic cloves, or more to taste, chopped; 2 to 3 cups spinach or arugula, coarsely chopped; 1/2 cup chopped roasted peppers, or to taste; 3 ounces sliced Provolone (5 to 6 slices), optional; 10-inch heavy ovenproof skillet, preferably nonstick or cast-iron; heat-proof rubber spatula

Servings: persons

8 large eggs
2 tablespoons chopped fresh basil, parsley, or tarragon
3 tablespoons grated parmesan
Salt and freshly ground black pepper
6 slices bacon, chopped
1 pound potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 small onion, or more to taste, chopped
2 garlic cloves, or more to taste, chopped
2 to 3 cups spinach or arugula, coarsely chopped
1/2 cup chopped roasted peppers, or to taste
3 ounces sliced Provolone (5 to 6 slices), optional
10-inch heavy ovenproof skillet, preferably nonstick or cast-iron; heat-proof rubber spatula

1
Preheat broiler.
2
Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
3
Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
4
Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and saute over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.
5
Add 1 tablespoon oil to skillet and saute onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and saute until just wilted.
6
Gently add the potatoes and bacon, the roasted peppers, and remaining tablespoon oil into onion mixture, spreading it evenly.
7
Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
8
Remove lid. If using Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).
9
If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).
10
If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 large eggs, 2 tablespoons chopped fresh basil, parsley, or tarragon, 3 tablespoons grated parmesan, Salt and freshly ground black pepper, and more.

Yes, Bacon And Potato Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon And Potato Frittata

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