Potato and Bacon Frittata

Traveling this past month has put a real stint in my blog posting. However, I’m back and ready to post some epic recipes I’ve made for family and friends along my trips. As a farewell to April, I’ve decided to share my Potato, Bacon, and Egg Frittata which I made for Easter Sunday to share with family. It was quite a hit and it struck a balance between a heavy and light breakfast. Oh and it was of course a success with my nephew.

Instead of a breakfast sausage, I grilled up some polish sausages with a side of spicy mustard to go along with this dish.

**The key to this dish is to cook the potatoes before hand on a stove top to crisp them up a little before putting them into the main dish. Then again, I prefer my breakfast potatoes crispy on the outside and soft on the inside. Mm MM mmm….

Ingredients:

  • 9-10 eggs
  • 6-8 stripes of bacon
  • 1 cup of shredded white cheddar cheese
  • 1/4 cup parsley
  • 5 small red potatoes, sliced and then halved (salt and peppered)
  • 1 chopped bell pepper
  • 1/2 cup of chopped green spring onions
  • 1 TBSP olive oil
  • 1 TBSP butter
  • 1/2 cup of milk
  • 1/2 cup of heavy cream (if you want to keep it on the lighter side, use just a cup of milk. Though, eggs are fluffier with heavy cream)
  • salt and pepper to taste
  • 1 deep baking dish (like a lasagna pan)
  • 1 large sauce pan or skillet
  • 1 large mixing bowl

Preheat oven to 400 degrees

  1. Cook 6-8 strips of bacon. Once cooled, dice up the bacon.
  2. Heat olive oil & butter in a clean skillet / sauce pan on the stove- on low to medium heat (NOT HIGH). Once melted and bubbly, add potatoes and salt & pepper to taste. Consistently stir potatoes for 5 minutes and then add peppers & green onions. Cook potatoes until fork tender. Transfer potatoes, peppers, and onions into the baking pan – make an even layer of potatoes to coat the entire bottom of the baking pan. Sprinkle the cooked, diced up bacon, on top of the potatoes. Egg 1
  3. In a large mixing bowl, whisk up eggs, cream, milk, parsley, cheese. Pour the egg mixture over the potatoes/bacon. Egg 2(pre cooked)
  4. Cook for 30-35 minutes or until cheese is melted and bubbling and you can see a nice egg&potato crust on the edges of the pan.

Egg 3(bubbley cheesey goodness)

Hope everyone had a lovely April and CHEERS to May! Enjoy 🙂  

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