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.
BACON AND POTATO FRITTATA
Make and share this Bacon and Potato Frittata recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
POTATO AND BACON FRITTATA BAKE
This is great for a light dinner, served with a crusty bun. You can bake the frittata in a glass baking dish instead of a saute pan if desired
Provided by Kittencalrecipezazz
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a extra-large OVEN-PROOF saute pan or frypan, cook bacon until crisp, do not drain (leave the bacon in the frypan).
- Add in the diced potatoes, chopped onion, green pepper, salt and pepper; saute until the potatoes are fork-tender (this should take 20 minutes to half an hour).
- Turn off the heat, and mix in the grated Parmesan cheese, mix to combine.
- Set the oven to 350 degrees.
- In a large bowl, combine the lightly beaten eggs, whole milk, Bisquick baking mix, grated cheese and the melted butter; mix well.
- Pour over the bacon/potato mixture in the frypan, sprinkle with extra Parmesan cheese if desired; mix gently.
- Bake, uncovered for 20-25 minutes, or until a knife inserted in the middle comes out clean (don't overbake).
BACON POTATO FRITTATA
This is a very tasty alternative to a usual "run of the mill" omelette. My mother found this recipe in "Hometown Cooking" (by Better Homes and Gardens), and now it's a weekend breakfast favorite in my family. My Mother omits the green onion, and cooks sliced yellow onion with the potatoes.
Provided by Kibbie
Categories One Dish Meal
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 10
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
Make and share this Potato and Bacon Frittata recipe from Food.com.
Provided by Babyoil
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
POTATO PANCETTA FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
- Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
- Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
- Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.
SWEET POTATO, KALE AND BACON FRITTATA
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Add the bacon to a 10-inch non-stick skillet and cook over medium-high heat, stirring regularly, until the bacon is crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate.
- In a large bowl, add the eggs, 1/4 cup of water and 1/2 teaspoon each salt and pepper. Set aside.
- Drain off all but 2 tablespoons of the bacon fat from the skillet. (If the bacon has not rendered enough fat, add 2 tablespoons of olive oil instead.) Return the skillet to medium-high and add the sweet potato, 1/4 teaspoon each salt and pepper and cook, stirring, until the potato is slightly browned and fork tender, 7 to 10 minutes. Add in the kale and a small pinch each of salt and pepper and cook, stirring, until wilted, about 4 minutes. Add the bacon back to the skillet. Turn the heat down to medium-low and add the egg mixture and half of the Cheddar. Using a rubber spatula, start lightly scrambling the eggs. When the edges begin to set, top with the remaining Cheddar and transfer the skillet to the oven. Bake until the egg is set and lightly puffed up, 5 to 7 minutes
- Remove from the oven and let cool for 5 minutes. Slice into wedges and serve.
CHEDDAR, BACON & POTATO FRITTATA
When it comes to easy, family-pleasing dishes, it's hard to beat a frittata! This one is made with new red potatoes, shredded cheddar and bacon bits.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Place potatoes in 9-inch pie plate sprayed with cooking spray; top with cheese, bacon and onions.
- Whisk eggs and milk in medium bowl until blended. Add MIRACLE WHIP and pepper; mix well. Pour over potato mixture.
- Bake 25 to 30 min. or until center is set. Let stand 10 min. before cutting into wedges to serve.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
BACON AND POTATO FRITTATA
Provided by Gina Marie Miraglia Eriquez
Yield Makes 4 servings
Number Of Ingredients 13
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 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
BACON, POTATO AND ONION FRITTATA
Make and share this Bacon, Potato and Onion Frittata recipe from Food.com.
Provided by Christine MT
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 296.6, Fat 17.8, SaturatedFat 5.8, Cholesterol 332.7, Sodium 591.2, Carbohydrate 19.6, Fiber 2.5, Sugar 2.9, Protein 14.2
BACON CHEESE FRITTATA
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
Provided by Mildred Marie Martin
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
- Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g
SPANISH-STYLE POTATO AND ONION FRITTATA
Spain has one of my favorite omelets made from potatoes, cheese and onions called a "tortilla." Not to be confused with a Mexican tortilla, a Spanish tortilla is like the perfect mash-up of a baked potato and scrambled eggs. The Spanish serve it like an appetizer, but I love making it into an omelet. The key is to season every layer with salt and pepper at each stage. Small yellow potatoes are a bit more work to peel and dice, but they're sweeter than larger russet potatoes.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) below the heating element.
- Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup (25 grams) of the Parmesan cheese.
- Place the peeled and diced potatoes in a microwave-safe bowl, then toss with 2 tablespoons (30 milliliters) of the olive oil and season with 1/4 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 6 to 9 minutes total, or until fork tender.
- Meanwhile, heat the remaining 2 tablespoons (30 milliliters) of olive oil and the butter over medium heat in a heavy 10-inch (25-centimeter) omelet pan. Add the onion and a generous pinch of salt. Cook, stirring, until tender but not browned, about 5 minutes. Add the potatoes to the pan and toss gently so that the potatoes don't break apart. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Pour the reserved egg mixture into the pan over the potatoes and onions. Shake the pan gently while you lift the edges of the frittata; repeat until the eggs start to set, 2 to 3 minutes. Turn the stove to low and sprinkle the mozzarella and remaining 1/4 cup (25 grams) of Parmesan over the top of the frittata.
- Once the frittata is mostly set, place the pan under the broiler for a minute or two to lightly brown the cheese. Remove from the heat and let the tortilla rest for at least 5 minutes. Cut into wedges and serve with some sour cream, if desired.
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