Description
A hearty and flavorful Potato Frittata featuring crispy bacon, tender Yukon gold potatoes, fresh spinach, green onions, and melty cheese, all baked to perfection for a satisfying breakfast or brunch option.
Ingredients
Units
Scale
Meat and Dairy
- 2 strips thick-cut bacon diced
- 8 large eggs
- 3 tablespoons nonfat milk or milk of choice
- 1/3 cup shredded gruyere, sharp cheddar, or other similar melty cheese
Vegetables
- 2 medium Yukon gold potatoes peeled and 1/2-inch diced (about 2 cups)
- 1 cup roughly chopped fresh spinach
- 1/2 cup finely chopped green onions (about 3 medium)
Seasonings
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven: Place a rack in the center of your oven and preheat to 350 degrees F to prepare for baking the frittata.
- Cook bacon: In a large (12-inch) ovenproof skillet with high sides, cook diced bacon over medium-low heat, stirring occasionally, until crisp and fat renders, about 8 to 10 minutes. Remove bacon with a slotted spoon onto a paper-towel lined plate and blot dry.
- Cook potatoes: In the same skillet with bacon drippings, add diced potatoes. Cook gently for 8 to 10 minutes, stirring occasionally until potatoes are very tender and browned evenly.
- Mix eggs: While potatoes cook, whisk together eggs, Dijon mustard, milk, salt, and pepper in a medium bowl until thoroughly combined. Stir in shredded cheese.
- Wilt greens: After potatoes are tender, add spinach and green onions to the skillet, stirring and cooking until greens are just wilted, about 1 to 2 minutes.
- Combine ingredients: Return the cooked bacon to the skillet and spread the potato, spinach, and bacon mixture evenly in a single layer.
- Add egg mixture: Carefully pour the egg and cheese mixture over the ingredients in the skillet, smoothing the top evenly.
- Bake frittata: Transfer skillet to the oven and bake for 20 minutes until eggs are set, keeping an eye to avoid overcooking based on your skillet’s heat conductivity.
- Serve: Remove from oven, slice into six portions, and serve immediately for best texture and flavor.
Notes
- TO STORE: Refrigerate leftover frittata for up to 2 days in an airtight container.
- TO REHEAT: Warm gently in the microwave or in a 350 degree F oven until heated through.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- TO MAKE VEGETARIAN: Omit bacon and cook potatoes in 2 tablespoons extra virgin olive oil instead of bacon drippings.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 220 mg
