Description
This Ina Garten Beef Bacon Potato Frittata is a delightful blend of hearty flavors and comfort, perfect for any meal of the day.
Ingredients
- Beef Bacon
- Yukon Gold Potatoes or Russet Potatoes
- Fresh, large Eggs
- Sharp Cheddar Cheese (or Feta or Mozzarella)
- Onions
- Bell Peppers
- Fresh Parsley or Chives (or Dried Thyme or Oregano)
- Salt
- Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large, oven-safe skillet, cook the beef bacon over medium heat until crispy. Remove it from the skillet and let it drain on paper towels, leaving some of the drippings in the pan for flavor.
- In the same skillet, add diced potatoes and cook for about 10 minutes until they start to soften. Then, add chopped onions and bell peppers, cooking until they are soft and fragrant.
- Crumble the cooked beef bacon and add it back into the skillet with the vegetables. Stir to combine.
- In a bowl, whisk together the eggs, salt, and pepper. If you’re using cheese, mix it in with the eggs now.
- Pour the egg mixture over the beef bacon and vegetables in the skillet. Cook on the stovetop for about 2-3 minutes, gently stirring the edges to allow the uncooked eggs to flow to the bottom.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is puffed and golden brown. A toothpick inserted in the center should come out clean.
- Let the frittata cool for a few minutes before slicing. Garnish with fresh herbs before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 200 mg