Description
A comforting frittata featuring golden, custardy eggs with crispy bacon, tender potatoes, and melted cheese, perfect for brunch or weeknight dinners.
Ingredients
Scale
- 6 large eggs
- 4 slices bacon, chopped (substitute: turkey bacon or plant-based bacon)
- 2 medium russet or Yukon gold potatoes, thinly sliced or small dice
- 1 small yellow onion, thinly sliced
- 1/2 cup shredded sharp cheddar cheese (optional: mozzarella or dairy-free cheese)
- 1 tablespoon olive oil or neutral oil
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh chives or parsley (optional, for finishing)
Instructions
- Preheat oven to 375°F (190°C). Crack eggs into a bowl, whisk lightly with salt and pepper, and set aside.
- Heat a 10-inch ovenproof skillet over medium heat. Add chopped bacon and cook until crispy and browned, about 5–7 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon fat in the skillet.
- Add 1 tablespoon olive oil to the skillet if needed. Add thinly sliced potatoes and onion. Season lightly with salt. Sauté over medium heat for about 10–12 minutes until tender and golden.
- Return cooked bacon to the skillet and spread evenly. Pour whisked eggs over the mixture and sprinkle shredded cheese on top. Cook on stovetop for 2–3 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 10–12 minutes until puffed and center is set. Broil for 1–2 minutes for a golden top.
- Remove from the oven, sprinkle with chives or parsley, and let rest for 5 minutes before slicing.
Notes
Best served fresh. Store leftovers in an airtight container for up to 3-4 days. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 650mg
- Fat: 18.5g
- Saturated Fat: 7g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 400mg