Description
A delicious Potato Frittata featuring crispy bacon, tender Yukon gold potatoes, fresh spinach, green onions, and melted cheese, baked to perfection for a hearty breakfast or light meal.
Ingredients
Scale
Main Ingredients
- 2 strips thick-cut bacon diced
- 2 medium Yukon gold potatoes peeled and ½-inch diced (about 2 cups)
- 8 large eggs
- 3 tablespoons nonfat milk or milk of choice
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup shredded gruyere, sharp cheddar, or other similar, melty cheese
- 1 cup roughly chopped fresh spinach
- ½ cup finely chopped green onions (about 3 medium)
Instructions
- Preheat Oven: Place a rack in the center of your oven and preheat it to 350 degrees F.
- Cook Bacon: In a large 12-inch ovenproof skillet with high sides, cook the diced bacon over medium low heat. Stir occasionally and cook until crisp and fat has rendered, about 8 to 10 minutes. Remove bacon with a slotted spoon and drain on a paper-towel lined plate.
- Cook Potatoes: In the same skillet with bacon drippings, add the diced potatoes. Cook gently, stirring occasionally, for 8 to 10 minutes until potatoes are very tender and browned.
- Prepare Egg Mixture: Meanwhile, whisk together eggs, Dijon mustard, milk, salt, and black pepper in a medium bowl until well combined. Stir in the cheese.
- Add Greens: To the skillet with the potatoes, add the chopped spinach and green onions. Stir and cook until the greens are wilted, about 1 to 2 minutes.
- Combine Ingredients: Return the cooked bacon to the skillet and spread the potatoes, greens, and bacon evenly in a single layer.
- Add Egg Mixture: Carefully pour the egg mixture over the skillet ingredients, smoothing the top evenly.
- Bake Frittata: Place the skillet in the oven and bake for 20 minutes, or until the eggs are set and the top is slightly golden. Cooking time may vary depending on the skillet.
- Serve: Remove from oven, slice, and serve immediately.
Notes
- TO STORE: Refrigerate leftover frittata for up to 2 days in an airtight container.
- TO REHEAT: Warm gently in the microwave or bake in a 350 degrees F oven until heated through.
- TO FREEZE: Freeze leftover frittata 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 of extra virgin olive oil instead of bacon drippings.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 340 mg
