Description
A hearty and delicious Potato Frittata featuring crispy bacon, tender Yukon gold potatoes, fresh spinach, and sharp melted cheese baked to perfection. This versatile dish is perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
Meat and Vegetables
- 2 strips thick-cut bacon diced
- 2 medium Yukon gold potatoes peeled and ½-inch diced (about 2 cups)
- 1 cup roughly chopped fresh spinach
- ½ cup finely chopped green onions (about 3 medium)
Egg Mixture
- 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
Instructions
- Preheat and prepare skillet: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Use a large 12-inch ovenproof skillet with high sides for cooking.
- Cook the bacon: Cook the diced bacon in the skillet over medium-low heat, stirring occasionally, until crisp and fat is rendered, about 8 to 10 minutes. Remove bacon with a slotted spoon and blot dry on paper towels.
- Cook potatoes in bacon drippings: Add the diced potatoes to the skillet with the bacon fat. Cook for 8 to 10 minutes, stirring gently occasionally, until the potatoes are tender and browned evenly.
- Prepare egg mixture: While potatoes cook, whisk together eggs, Dijon mustard, milk, kosher salt, and black pepper in a medium bowl. Stir in shredded cheese until well combined.
- Cook greens: Add chopped spinach and green onions to the skillet with potatoes. Stir and cook until spinach is wilted, about 1 to 2 minutes.
- Add bacon and arrange ingredients: Return cooked bacon to the skillet and spread the mixture of potatoes, greens, and bacon evenly in a single layer.
- Add egg mixture and bake: Carefully pour the egg and cheese mixture over the ingredients in the skillet, smoothing the top. Bake in the preheated oven for 15 to 20 minutes, until the eggs are set.
- Serve: Slice the frittata and serve immediately while warm and fresh.
Notes
- TO STORE: Leftover potato frittata can be refrigerated for up to 2 days.
- TO REHEAT: Reheat gently in the microwave or in a baking dish in a 350 degree F oven.
- TO FREEZE: Freeze leftover frittata in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE VEGETARIAN: Omit the bacon; cook the 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: 14 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 335 mg
