Description
A hot, golden frittata studded with savory beef bacon and tender potatoes, perfect for breakfast, brunch, or a quick weeknight dinner.
Ingredients
Scale
- 8 large eggs
- 1 cup cooked beef bacon, chopped
- 2 cups potatoes, diced and cooked
- 1/2 cup onion, chopped
- 1/2 cup cheese (cheddar or your choice), shredded
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C). If you haven’t already, dice and cook the potatoes until tender and chop the cooked beef bacon. Crack the eggs into a bowl and beat them lightly with a fork or whisk. Chop the onion and shred the cheese. Have a tablespoon of olive oil ready.
- Season the beaten eggs with salt and pepper. Toss the cooked potatoes and chopped beef bacon in a bowl.
- Heat a large ovenproof skillet over medium heat and add the olive oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add the cooked potatoes and beef bacon to the skillet, stirring to warm through.
- Pour the seasoned egg mixture evenly over the sautéed ingredients. Cook on the stove for 2-4 minutes until the edges begin to set but the center is still loose.
- Sprinkle shredded cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until fully set and lightly golden. Let cool for a few minutes before slicing and serving warm.
Notes
For extra creaminess, stir in 2 tablespoons of milk or cream into the beaten eggs. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 450mg