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Potato & Bacon Frittata

 Potato & Bacon Frittata
“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
8 ServingsPrep: 30 min. Bake: 20 min. + standing

Ingredients

  • 10 Eggland's Best 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

  • 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. 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.

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Potato & Bacon Frittata (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.