Description
A cozy and filling frittata made with crispy bacon, Yukon Gold potatoes, and cheese, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 8 large large eggs (The heart of the frittata)
- 4 medium Yukon Gold potatoes (Diced into small, bite-sized pieces)
- 6 oz thick cut bacon (Cooked until crispy)
- 1 medium yellow onion (Chopped)
- 1 cup cheddar or Gruyère cheese (Grated)
- 1/4 cup milk or half-and-half (For tenderness)
- to taste salt
- to taste pepper
Instructions
Preparation
- Preheat your oven to 350°F.
- Cook bacon until crisp. Remove and crumble.
- In the bacon fat, cook chopped onion until soft.
- Add diced Yukon Gold potatoes. Cook until they are tender and lightly golden, stirring occasionally.
- In a bowl, whisk eggs with a splash of milk or half and half. Season with salt and pepper.
- Lower the heat and pour eggs into the skillet. Sprinkle in cheese and bacon.
- Let it sit on the stove for a minute or two until the edges start to set.
- Transfer skillet to the oven and bake until the center is set and no longer jiggly.
- Rest for 5 minutes, slice, and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, use the microwave for speed, about 30 to 60 seconds depending on thickness. For crisp edges, reheat in a skillet with a bit of butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Cuisine: American