Description
This Potato Frittata is a hearty and delicious dish featuring tender Yukon gold potatoes, crispy bacon, fresh spinach, and melty cheese, all baked to perfection. Perfect for breakfast, brunch, or a light dinner, it combines savory flavors in a simple, oven-baked recipe.
Ingredients
Scale
Meat
- 2 strips thick-cut bacon diced
Vegetables
- 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 the oven: Place a rack in the center of your oven and preheat the oven to 350 degrees F to prepare for baking the frittata.
- Cook the bacon: In a large 12-inch ovenproof skillet with high sides, cook the diced bacon over medium low heat, stirring occasionally for 8 to 10 minutes until crisp and fat is rendered. Remove bacon with a slotted spoon and blot dry on paper towels.
- Cook the potatoes: Add the diced potatoes to the skillet with the bacon drippings. Cook for 8 to 10 minutes, stirring gently occasionally, until the potatoes are very tender and browned evenly.
- Prepare the egg mixture: While potatoes cook, whisk together eggs, Dijon mustard, milk, salt, and black pepper in a medium bowl until combined. Stir in the shredded cheese.
- Wilt the greens: Add the chopped spinach and green onions to the skillet with the potatoes. Stir and cook for 1 to 2 minutes until the greens are wilted.
- Combine ingredients in skillet: Return the cooked bacon to the skillet and spread the potatoes, greens, and bacon in a single even layer.
- Add eggs and bake: Carefully pour the egg mixture evenly over the potato and bacon mixture, smoothing the top. Bake in the preheated oven for 15 to 20 minutes until the eggs are just set.
- Serve: Remove from oven, slice the frittata, and serve immediately for best texture and flavor.
Notes
- TO STORE: Refrigerate leftover frittata in an airtight container for up to 2 days.
- TO REHEAT: Warm gently in the microwave or an oven at 350 degrees F until heated through.
- TO FREEZE: Freeze in an airtight freezer-safe container for up to 3 months. 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 using bacon drippings.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 220 mg
