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Potato & Bacon Frittata Recipe

Potato & Bacon Frittata Recipe photo by Taste of Home

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“This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it’s tasty with almost any type of cheese.” —Mariela Petroski, Helena, Montana

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Potato & Bacon Frittata Recipe

Prep: 30 min. Bake: 20 min. + standing

Yield: 8 Servings

30 20 50

Ingredients

10 eggs
1/4 cup minced fresh parsley
3 tablespoons 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
8 bacon strips, chopped
2 medium potatoes, peeled and thinly sliced
2 green onions, finely chopped
4 fresh sage leaves, thinly sliced
1 cup (4 ounces) shredded pepper Jack cheese
2 plum tomatoes, sliced

Directions

In a large bowl, whisk the 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 the potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices.
Bake, uncovered, at 400° for 20-25 minutes or until eggs are completely set. Let stand for 15 minutes. Cut into wedges. Yield: 8 servings.

Nutritional Facts 1 slice equals 287 calories, 21 g fat (8 g saturated fat), 295 mg cholesterol, 441 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein.

Originally published as Potato & Bacon Frittata in Simple & Delicious February/March 2011, p55

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Potato & Bacon Frittata

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Reviewed on Jan. 25, 2012 by janiceclinger

I am making this recipe this weekend, sounds great. Don't understand when recipes are rated as "very good" dish, but the cook adds and completely changes the recipe.

Reviewed on Mar. 20, 2011 by keatinkp

Made this for a Sunday Morning breakfast. Everyone was very pleased with how light it was, and how non-greasy even with that amount of bacon. Do not leave out the tomatoes. Even my daughter who does not like cooked tomatoes ate them and noted that they gave the frittata a nice "something." Next time will decrease the amount of parsley (probably just lightly sprinkle over the top just before baking) as everyone detected a distinct parsley "after taste", add a little more cheese, and use a different type of onion as the green onion got lost. Will also try adding a few more veggies - perhaps some spinach or zucchini - and may try a different cheese, like sharp cheddar. I would suggest making it at least once exactly as written (which is good) and then tweak if you want to fit your individual taste.

Reviewed on Feb. 19, 2011 by racmray

Super easy and SO delicious! My husband was quite impressed! Be sure to have all your ingredients prepared (i.e., potatoes peeled and sliced) BEFORE you begin cooking