Potato, Bacon, Roasted Red Pepper, Aged Cheddar and Arugula Frittata

Potato, Bacon, Roasted Red Pepper, Arugula and Aged Cheddar Frittata

As I write this today, there are snow flakes falling from the sky. What is with that?! I’m not ready to be done with Fall yet. On the upside though, I guess, it’s hearty skillet breakfast season. This colourful Frittata is loaded with so many flavourful ingredients, it makes it perfect for not only breakfast or brunch, but for a hearty dinner, as well.

I love the addition of potatoes to this frittata and it’s even better when those potatoes are crispy and browned in a bit of bacon fat. Combined with the greens, roasted red pepper, bacon and cheese, it’s a full breakfast in one skillet. Even my “not really a fan of that whole frittata thing” daughter loved this one. I credit the potatoes, as they really ground this dish, so it’s a bit less of an egg dish. In fact, there is really only enough egg to hold all the ingredients together.

You can use any kind of cheese for this one, my only tip is to pick one that’s really full-flavoured, or it will get lost with all the other flavours going on here – a good, aged cheddar, Fontina, Gruyere, Asiago would all be good choices. You can use jarred roasted red peppers or quickly roast your own (instructions below).

28 Comments

  • Reply October 22, 2013

    Laura (Tutti Dolci)

    I love a good frittata and yours looks so tasty with all the colors and textures!

    • Reply October 22, 2013

      Jennifer M

      Thanks Laura. I don’t think you can beat frittata for always looking good in the pan :)

  • Reply October 22, 2013

    Ruthy @ Omeletta

    I’m typically in the same frittata camp as your daughter, although I love Spanish tortillas, and the potato and slight egg in this frittata reminds me exactly of that. Plus- an excuse for plenty of cheese!

    • Reply October 22, 2013

      Jennifer M

      You’re a woman after my own heart, Ruthy, because I’m always looking for ways to use plenty of cheese. I think you’d like this one.

  • Reply October 22, 2013

    Liz

    I definitely have to try this Jennifer – so good!

    • Reply October 22, 2013

      Jennifer M

      Thanks Liz. It’s great for late weekend breakfast.

  • Hello Brunch Club! This looks awesome! I’m imaginging the crispy potatoes mixed in with all the eggs and melty cheese — delicious!

    • Reply October 23, 2013

      Jennifer M

      Oh yes … perfect for Brunch Club, Sophie. It tastes just like you imagine :)

  • Reply October 24, 2013

    Angie

    We just had our first snowflakes fall here in Indianapolis today. This recipe looks like the perfect combination of savor flavors. Since my husband does the morning cooking, I’m printing this out for him for the weekend.

    • Reply October 24, 2013

      Jennifer M

      Thanks Angie. Hope you enjoy it. It’s perfect weekend breakfast food, for sure!

  • Reply October 26, 2013

    The Twilight Chef

    This looks so nice, I was out for brunch last week and it got me thinking about trying some new brunch dishes at home – this one will definitely be getting added to the list. Thanks for sharing!

    • Reply October 26, 2013

      Jennifer M

      Thanks. It’s a great one for late weekend breakfast, for sure. I think it would also be good for dinner – for those nights when we only have staples around to make dinner with ;)

  • Reply November 5, 2013

    Lana

    I made this frittata on the weekend after linking to your blog through my sister at Knitty Gritty Homestead. It was delicious!! This will now be our Christmas morning breakfast. :)

    • Reply November 5, 2013

      Jennifer M

      So glad you enjoyed it Lana and I think it’s perfect for Christmas morning!

  • Reply November 15, 2013

    Dale Peacock

    I just made this for lunch for four friends and it was a big hit. We’re staying at my sister’s place for a month or so and I was looking for away to use up a few things before we leave. THEN….when I spotted my brother-in-law’s well-seasoned cast iron pan a lightbulb went off and I looked up this recipe. Good decision. It was delish!

    • Reply November 15, 2013

      Jennifer M

      Hi Dale! Glad you enjoyed it. It’s a great fridge cleaner and so adaptable to a bunch of different ingredients.

  • Reply November 15, 2013

    Dale

    Jennifer….I wouldn’t mind making another one but I’m now down to having a lot of goat cheese in the fridge. Do you think I could use goat cheese??

    • Reply November 15, 2013

      Jennifer M

      I think goat cheese would be great in this, Dale.

  • Reply December 19, 2013

    Nikki

    Jennifer, this dish looks great! I was curious however, what would be a good alternative to a cast iron skillet? I do not currently own one, and would love to make this dish! Thank you. :)

    • Reply December 19, 2013

      Jennifer M

      Hi Nikki. Any oven-safe skillet (many are) will work.

  • Reply March 18, 2014

    Melanie

    OK! I think this may be on the menu REALLY SOON! YUM! ;)

    • Reply March 18, 2014

      Jennifer M

      This one’s great for a quick dinner or late breakfast on weekends!

  • Reply June 21, 2014

    Joan

    Hi Jennifer, I love your website and recipes, this frittata recipes sounds amazing, do you know if it is something you can make ahead and reheat?

    • Reply June 21, 2014

      Jennifer

      Hi Joan and thanks! I think it would be fine cooked ahead and re-heated.

  • Reply July 22, 2014

    Casey

    Hi, this looks great! Do you think you could use frozen shredded potato hash browns instead? thanks! :)

    • Reply July 22, 2014

      Jennifer

      Hi Casey. I think so. Just make sure they’re completely cooked before adding the rest of the ingredients.

  • Reply July 22, 2014

    Dale

    I made your Grilled Pork Tenderloin with Green Curry Sauce when our daughter visited us in Ontario last fall. We returned the favour and are currently visiting she and her husband in British Columbia.
    So….Kristine planned a special meal for our first night and it was the same dish with the added benefit of organic/heirloom vegetables from her own garden as an accompaniment.

    • Reply July 22, 2014

      Jennifer

      Hi Dale and so glad to hear you’re enjoying that dish again. The addition of garden fresh vegetables must have been fantastic. Enjoy your trip!

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