Potato and Bacon Frittata
Indulge in the ultimate comfort food with this hearty Potato and Bacon Frittata, a perfect blend of golden, tender potato slices, crispy bacon, and fluffy eggs. This oven-baked frittata is elevated with caramelized onions, sharp cheddar cheese, and a sprinkle of fresh parsley for a vibrant finish. Quick and easy to prepare, it's ideal for breakfast, brunch, or even a light dinner. The dish starts on the stovetop and finishes in the oven, giving it a beautifully crisp edge and a soft, custardy center. With just 15 minutes of prep time, this savory, protein-packed recipe serves four and guarantees smiles with every buttery, smoky bite. Perfect for using pantry staples and elevating them into a crowd-pleasing dish, this Potato and Bacon Frittata is a must-try for fans of bold flavors and simple techniques.
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Recipe Information
Ingredients
- 2 medium potatoes
- 6 slices bacon
- 8 large eggs
- 0.25 cups milk
- 1 small onion
- 1 cups cheddar cheese
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons parsley
Instructions
Peel the potatoes and cut them into thin slices. Dice the onion and chop the parsley.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the potato slices in a single layer and cook for about 5-7 minutes until they are tender and lightly golden, flipping occasionally. Remove from the skillet and set aside.
In the same skillet, cook the bacon slices over medium heat until crispy, about 8 minutes. Remove the bacon, crumble it, and set aside, leaving about 1 tablespoon of the bacon grease in the skillet.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened and golden.
In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and half of the chopped parsley.
Reintroduce the potatoes and crumbled bacon into the skillet, spreading them evenly. Pour the egg mixture over the top and gently shake the pan to distribute the eggs evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the egg mixture.
Reduce the heat to low and cook the frittata on the stove for 5 minutes, allowing the edges to set.
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the eggs are fully set and the top is golden and puffy.
Remove from the oven and let the frittata cool for 5 minutes. Garnish with the remaining parsley before slicing and serving.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1635 mg | 545% | |
| Sodium | 3569 mg | 155% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 14.4 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 874 mg | 67% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3588 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
