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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
  • Total Time
    Prep: 30 min. Bake: 20 min. + standing
  • Makes
    8 servings

Ingredients

  • 10 large 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 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.
Nutrition Facts
1 slice: 287 calories, 21g fat (8g saturated fat), 295mg cholesterol, 441mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 15g protein.

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