A delicious potato and bacon frittata, with added cheese. It’s hearty enough for dinner, but also perfect for a late weekend breakfast.
This colourful potato and bacon 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 skillet 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.
Ingredients and Substitutions
Potatoes – Russet (baking) potatoes will work best here, so I do recommend them over white or yellow potatoes, which are slow to soften.
Cheese – 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.
Roasted Red Peppers – You can use jarred roasted red peppers or quickly roast your own (instructions below).
Arugula – I love arugula, but baby spinach will work just as well in this frittata.
I love making frittatas in a cast iron skillet, but you don’t need a cast iron skillet to make this frittata. Any oven-safe skillet or baking pan roughly 9-inches in diameter will work fine.
My cast iron skillet shown here is 8-inches diameter on the bottom and 10-inches diameter across the top.
Get the Recipe: Potato and Bacon Frittata
- 6 large eggs, (6 eggs for an 8- skillet/8 eggs for a 10-inch skillet)
- 3 Tablespoons freshly grated Parmesan
- Salt and freshly ground black pepper
- 5 slices bacon, diced
- 1 1/2 cups potatoes, peeled and cut into 1/2-inch pieces (enough to evenly cover the bottom of the pan)
- 1 small onion, diced
- 2- cups arugula, coarsely chopped (or spinach)
- 1/4 cup roasted red pepper, diced (jarred or see instructions below)
- 1 - 1 1/2 cups grated cheese, Aged Cheddar, Fontina, Gruyere, Asiago etc)
- Preheat oven to 425° F. (regular bake setting/not fan assisted)
- In an 8 or 10 inch cast iron skillet over medium heat, cook diced bacon until browned and almost to crispy. Add onions and continue cooking, stirring, until bacon is cooked and onions are softened. Remove to a paper towel to drain and set aside.
- Remove all but a couple of tablespoons of the bacon grease. Add the potatoes to the pan and cook, stirring to coat with bacon fat. Add some salt and pepper. Place skillet in the preheated oven and cook, stirring occasionally, until browned and crispy, about 20 minutes or so.
- Meanwhile, whisk together eggs, Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Set aside.
- Once potatoes are browned, remove from oven, but leave oven on. Evenly scatter the arugula or spinach over the hot potatoes and allow to stand for a few minutes to wilt it slightly. Scatter roasted red pepper and reserved bacon/onion mixture over top as well. Carefully pour the egg mixture evenly over vegetables and top it off with the cheese.
- Place skillet back in the oven and cook for 4-5 minutes, just to set the eggs. Switch the oven to broil (raising rack if necessarand broil until the cheese is bubbly and browned.
- *To roast red peppers, slice off sides and place on a baking sheet (skin side uunder a broiler for 10-15 minutes, until softened and well blackened. Remove to a plastic or paper bag. Seal and let stand 10 minutes. Peel off skin and dice.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!