A delicious Potato Bacon and Cheddar Frittata, that’s hearty enough for dinner, but also perfect for a late weekend breakfast.
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.
Cook’s Notes for Potato, Bacon and Cheddar Frittata
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).
Potato, Bacon and Cheddar Frittata
- 6-8 large eggs (6 eggs for an 8- skillet/8 eggs for a 10-inch skillet)
- 2-3 Tbsp freshly grated Parmesan
- Salt and freshly ground black pepper
- 4-6 slices bacon, diced diced
- 1 1/2 - 2 cups potatoes, peeled (cut into 1/2-inch pieces (enough to evenly cover the bottom of the pan)
- 1 small onion, diced diced
- 2-3 cups arugula, coarsely chopped (or spinach)
- 1/4 - 1/3 cup chopped roasted peppers, diced (jarred or see instructions below)
- 1 - 1 1/2 cups grated cheese Aged Cheddar, Fontina, Gruyere, Asiago etc)
Preheat oven to 425° F.
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.