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Potato and Bacon Frittata Recipe

Frittatas are incredibly easy and versatile.

They can be made in a baking pan or dish, skillet, ramekins, or muffin tins sprayed with non-stick spray. Involve your guests (even the kids) by having a variety of chopped goodies arranged on a platter for them to fill a muffin cup with their favorite items (bacon, ham, cheese, red peppers, asparagus, or artichokes). Have the egg mixture ready and fill each cup about 3/4 full. Bake at 350ºF for 20-30 minutes, depending on the size of your dish.

Potato and Bacon Frittata

5 oz sliced bacon
1 small yellow onion, chopped
1 red bell pepper, chopped
2 scallions, chopped
2 cloves garlic, minced
1 tsp fresh thyme, chopped
2 medium baking potatoes, such as russets
12 large eggs
1-1/2 tsp kosher salt
3/4 tsp sweet smoked paprika

Preheat oven to 400ºF. Heat a 12” cast-iron skillet or ovenproof nonstick pan over medium heat. Add bacon and cook, stirring occasionally, for about 5 minutes, or until crisp and golden. Using a slotted spoon, transfer bacon to a medium bowl. Add onions, bell peppers, scallions, garlic, and thyme to drippings in the skillet and cook, stirring often, for about 3 minutes, or until onions are tender. Using a slotted spoon, transfer vegetable mixture to bowl with bacon, leaving pan drippings in skillet.

Meanwhile, grate potatoes on large holes of a box grater. Increase heat under the pan to medium-high, add potatoes and stir to coat with drippings. Press down potatoes with a metal spatula and cook, without stirring, for about 5 minutes or until bottom is lightly browned. Scatter bacon-vegetable mixture over potatoes.

In a large bowl, whisk eggs, salt and paprika together just until com­bined. Pour over vegetables and bacon. Transfer pan to oven and bake for about 25 minutes, or until frittata is puffed and golden.

Loosen edges of frittata with a silicone spatula and gently slide it onto a large serving plate. Cut into 4 wedges and serve. Makes 4 servings.

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