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.
Nutrition Facts : Calories 287 calories, Fat 21g fat (8g saturated fat), Cholesterol 295mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
CANADIAN BACON AND POTATO FRITTATA
Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a one-pot bacon skillet? Then check out this great frittata perfect for breakfast.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Beat egg product, chives, milk, salt, thyme and pepper in medium bowl; set aside.
- Spray 10-inch nonstick skillet with cooking spray. Add bell pepper; cook and stir over medium heat 1 minute. Add potatoes; cover and cook 8 to 10 minutes, stirring frequently until potatoes begin to brown. Stir in Canadian bacon; cook and stir 1 to 2 minutes or until thoroughly heated.
- Add egg mixture to skillet; cover and cook over medium-low heat until set, 6 to 9 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
- Sprinkle with cheese. Cover; cook until cheese is melted, about 1 minute longer. Cut into wedges.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 15 mg, Fiber 4 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 0 g
GLUTEN-FREE ROSEMARY POTATO FRITTATA
This hearty frittata made with Bisquick™ Gluten Free pancake & baking mix is loaded with red potatoes, eggs, spinach and tomatoes, with a light rosemary flavor-an easy Italian-style breakfast or brunch dish.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Spray tomatoes with cooking spray. In 10- inch nonstick skillet with sloping sides (omelet or crepe pan), cook tomatoes and 1 teaspoon of the rosemary over medium-high heat 4 to 5 minutes or until browned. Remove from heat; place in small bowl. In medium bowl, beat eggs and milk with fork or wire whisk until blended. Stir in Bisquick™ mix, salt and pepper. Set aside.
- In same skillet, heat oil over medium heat. Cook potatoes in oil about 6 minutes, stirring frequently, until tender. Add spinach and remaining 1 teaspoon rosemary; cook 1 to 2 minutes or until spinach is wilted. Reduce heat to low. Spread potatoes and spinach in skillet; top with tomatoes. Pour egg mixture over top. Stir well with rubber spatula. Cover; cook 14 to 15 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until bottom is lightly browned and set. Sprinkle with cheese. Cover and cook 1 minute longer. Garnish with additional rosemary.
Nutrition Facts : Calories 160, Carbohydrate 13 g, Cholesterol 145 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 2 g, TransFat 0 g
BACON AND POTATO FRITTATA WITH GREENS
This is a wonderful meal anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day.
Provided by Chef John
Categories Breakfast and Brunch Potatoes
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 6.6 g, Cholesterol 196.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 342 mg, Sugar 1 g
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