Best 10 Potato Bacon Frittata Recipes

POTATO & BACON FRITTATA

Steps:

• Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.

BACON AND POTATO FRITTATA

Steps:

• Place bacon in 10-inch nonstick skillet over medium-high heat.
• Cook, stirring occasionally, until browned, 5 minutes.
• Add potatoes and onion; cover.
• Cook, stirring occasionally, until tender, 6-7 minutes.
• Beat eggs, 1/2 cup water, 1/2 t salt and 1/4 t pepper; stir in broccoli and 1/2 cup cheese.
• Add to skillet, cover.
• Over medium heat, cook until set, 8-10 minutes.
• Remove from heat.
• Sprinkle with remaining cheese; cover.
• Let stand until cheese is melted, 2-3 minutes.

BACON AND POTATO FRITTATA

Steps:

• Preheat broiler.
• Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
• Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.
• Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.
• Gently add the potatoes and bacon, the roasted peppers, and remaining tablespoon oil into onion mixture, spreading it evenly.
• Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
• Remove lid. If using Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).
• If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).
• If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.

POTATO AND BACON FRITTATA BAKE

Steps:

• In a extra-large OVEN-PROOF saute pan or frypan, cook bacon until crisp, do not drain (leave the bacon in the frypan).
• Add in the diced potatoes, chopped onion, green pepper, salt and pepper; saute until the potatoes are fork-tender (this should take 20 minutes to half an hour).
• Turn off the heat, and mix in the grated Parmesan cheese, mix to combine.
• Set the oven to 350 degrees.
• In a large bowl, combine the lightly beaten eggs, whole milk, Bisquick baking mix, grated cheese and the melted butter; mix well.
• Pour over the bacon/potato mixture in the frypan, sprinkle with extra Parmesan cheese if desired; mix gently.
• Bake, uncovered for 20-25 minutes, or until a knife inserted in the middle comes out clean (don't overbake).

SPINACH, BACON, AND POTATO FRITTATA

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• In a medium nonstick ovenproof skillet, cook bacon over medium-high until crisp, 6 to 7 minutes. Drain all but 1 teaspoon fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.
• Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes.
• Run a rubber spatula around edge of frittata and slide it onto a serving plate. Whisk together oil and vinegar; season with salt and pepper. Toss lettuce with dressing. Serve frittata with salad.

SPINACH, POTATO, AND BACON FRITTATA

Steps:

• Adjust oven rack about 5 inches from heating element and set oven to broil.
• Whisk eggs, half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl until combined. Stir in 1/4 cup cheese.
• Microwave spinach in large microwave-safe bowl, covered with plastic wrap, on high power until wilted, about 90 seconds. Transfer spinach to clean dish towel and squeeze out excess liquid.
• Microwave potatoes in now-empty bowl, covered with plastic wrap, on high power until tender, about 5 minutes.
• Meanwhile, fry bacon in medium nonstick ovensafe skillet over medium heat until crisp, about 6 minutes. Transfer bacon to plate lined with paper towel and pour off all but 1 tablespoon fat from skillet.
• Add potatoes to skillet and cook until golden brown, about 5 minutes.
• Add spinach, bacon, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes.
• Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds.
• Sprinkle remaining cheese over top.
• Broil until surface is spotty brown, 3 to 4 minutes (eggs should be slightly wet and runny inside). Remove from oven and let stand 5 minutes to finish cooking.
• Slide frittata onto platter and cut into wedges.

BACON POTATO FRITTATA

Steps:

• Using a large, nonstick skillet, cook bacon pieces until crisp.
• Reserve 2 T. of bacon drippings.
• Drain bacon pieces on paper towel.
• Add potato slices to skillet with reserved bacon drippings.
• Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.
• Turn potato slices over and turn down heat to prevent over-browning (if necessary).
• In large bowl, beat eggs, milk, pepper, and salt until combined.
• Stir in cheese, green onion, and basil.
• Set aside.
• Spread cooked potatoes in an even layer over the bottom of skillet.
• Sprinkle the bacon over the potatoes.
• Pour in egg mixture.
• Cover, reduce heat to medium low.
• Cook 15 to 20 minutes until top surface of egg is set.
• Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.
• Loosen edges of frittata from pan, carefully invert onto large serving plate.
• Cut into wedges.
• Put a dollop of sour cream or salsa on top right before serving, if desired.

GLUTEN-FREE CANADIAN BACON AND POTATO FRITTATA

Steps:

• Beat egg product, chives, milk, salt, thyme and pepper in medium bowl; set aside.
• Spray 10-inch nonstick skillet with cooking spray. Add bell pepper; cook and stir over medium heat 1 minute. Add potatoes; cover and cook 8 to 10 minutes, stirring frequently until potatoes begin to brown. Stir in Canadian bacon; cook and stir 1 to 2 minutes or until thoroughly heated.
• Add egg mixture to skillet; cover and cook over medium-low heat until set, 6 to 9 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
• Sprinkle with cheese. Cover; cook until cheese is melted, about 1 minute longer. Cut into wedges.

POTATO AND BACON FRITTATA

Steps:

• Heat half the olive oil in a non-stick frying pan.
• Cook onion, bacon and garlic, stirring, until onion is soft.
• Add potato and cook, stirring for about 10 minutes or until tender.
• Transfer the potato mixture to a medium bowl, clean the frying pan.
• Coat the inside of the pan with the remaining oil and return the potato mixture to the pan.
• In a medium bowl, whisk the eggs and water with salt and pepper until well mixed; pour over potato mixture.
• Cook the frittata over low heat, covered loosely with foil, for about 8 minutes or until the base is browned lightly.
• Place frittata under a hot grill (broiler) until set and top is browned.
• Half a cup of grated cheese can be added to the egg mixture or sprinkled on top before grilling, if desired.
• Not suitable to freeze nor microwave.

COUNTRY FRENCH OMELET (BACON & POTATO FRITTATA) RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350°F. Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon. Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.