Bacon Potato Frittata Recipes

POTATO & BACON FRITTATA

Steps:

• Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.

BACON AND POTATO FRITTATA

Steps:

• Place bacon in 10-inch nonstick skillet over medium-high heat.
• Cook, stirring occasionally, until browned, 5 minutes.
• Add potatoes and onion; cover.
• Cook, stirring occasionally, until tender, 6-7 minutes.
• Beat eggs, 1/2 cup water, 1/2 t salt and 1/4 t pepper; stir in broccoli and 1/2 cup cheese.
• Add to skillet, cover.
• Over medium heat, cook until set, 8-10 minutes.
• Remove from heat.
• Sprinkle with remaining cheese; cover.
• Let stand until cheese is melted, 2-3 minutes.

BACON POTATO FRITTATA

Steps:

• Using a large, nonstick skillet, cook bacon pieces until crisp.
• Reserve 2 T. of bacon drippings.
• Drain bacon pieces on paper towel.
• Add potato slices to skillet with reserved bacon drippings.
• Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.
• Turn potato slices over and turn down heat to prevent over-browning (if necessary).
• In large bowl, beat eggs, milk, pepper, and salt until combined.
• Stir in cheese, green onion, and basil.
• Set aside.
• Spread cooked potatoes in an even layer over the bottom of skillet.
• Sprinkle the bacon over the potatoes.
• Pour in egg mixture.
• Cover, reduce heat to medium low.
• Cook 15 to 20 minutes until top surface of egg is set.
• Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.
• Loosen edges of frittata from pan, carefully invert onto large serving plate.
• Cut into wedges.
• Put a dollop of sour cream or salsa on top right before serving, if desired.

POTATO AND BACON FRITTATA

Steps:

• Heat half the olive oil in a non-stick frying pan.
• Cook onion, bacon and garlic, stirring, until onion is soft.
• Add potato and cook, stirring for about 10 minutes or until tender.
• Transfer the potato mixture to a medium bowl, clean the frying pan.
• Coat the inside of the pan with the remaining oil and return the potato mixture to the pan.
• In a medium bowl, whisk the eggs and water with salt and pepper until well mixed; pour over potato mixture.
• Cook the frittata over low heat, covered loosely with foil, for about 8 minutes or until the base is browned lightly.
• Place frittata under a hot grill (broiler) until set and top is browned.
• Half a cup of grated cheese can be added to the egg mixture or sprinkled on top before grilling, if desired.
• Not suitable to freeze nor microwave.

BACON AND POTATO FRITTATA

Steps:

• Preheat broiler.
• Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• 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.
• Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté 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.
• Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.
• Gently add the potatoes and bacon, the roasted peppers, and remaining tablespoon oil into onion mixture, spreading it evenly.
• 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.
• 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).
• If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).
• 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.

BACON, POTATO AND ONION FRITTATA

Steps:

• Brown bacon in nonstick skillet, with ovenproof handle, 5 minutes.
• Transfer bacon to papertowel to drain.
• Pour off all but 1 tablespoon fat.
• Add potato, onion and rosemary.
• Cover; lower heat; cook, turning slices, until tender, about 10 minutes.
• Whisk eggs, water, salt and pepper in bowl.
• Pour over potatoes.
• Stir in bacon.
• Sprinkle with paprika.
• Bake, uncovered, in 350 degree oven until set, 8 to 10 minutes.

BACON AND POTATO FRITTATA WITH GREENS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
• Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
• Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
• Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
• Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.