Usually for breakfast on weekends I make something sweet. Something like Baked Blueberry French Toast, Overnight Monkey Bread, or Apple Cinnamon Sugar Donut Muffins, but lately I’ve been trying to cut down on sugar and decided to make my favorite Frittata, a Bacon and Potato Frittata.
I set up my iPad in the kitchen (on the great little stand my daughter got me for Christmas!) and went to my recipe index to find the Frittata recipe and it wasn’t there. So I searched my blog for Frittata and got no results. I couldn’t believe that I had never blogged about this Frittata. It’s one of my favorite savory breakfast recipes.
So I searched through my stacks and stacks of printed recipes and finally found it. Oh sure I could have used another recipe, or just relied on my memory, but when I find something that’s just right I want it to be just right every time.
Deborah posted this wonderful recipe on her delicious blog, Taste and Tell, in 2008 and she adapted it from Everyday Italian. If you’ve never had a Frittata, it’s sort of like a quiche without a crust. This flavorful Frittata is made with tender golden potatoes sautéed with onions and garlic, basil, Parmesan cheese and bacon. So tasty and filling, I didn’t miss my sugary breakfast at all.
Bacon and Potato Frittata
Ingredients
- 3 slices bacon coarsely chopped
- 2 tablespoons olive oil
- ½ cup onion chopped
- 1 15-ounce potato, peeled and cut into ½ inch cubes
- 1 garlic clove minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 6 large eggs
- ¼ cup milk
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh basil I used 1 tablespoon freeze dried
Instructions
- In a 9-½ inch diameter nonstick ovenproof skillet, cook the bacon. Remove to drain on a paper towel and wipe out the skillet.
- Heat the oil over a medium flame. Add the onion and sauté until translucent, about 4 minutes. Add the potato, garlic, salt and pepper, and sauté over medium-low heat until the potato is tender and golden, about 15 minutes.
- Preheat the broiler. In a medium bowl, whisk the eggs, milk, Parmesan cheese, bacon and basil to blend. Stir the egg mixture into the potato mixture in the skillet.
- Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 2 minutes.
- Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.
A big thank you to Cakelaw, Law of the Kitchen, and Renée, Kudos Kitchen, for honoring me with the Stylish Blogger Award. Be sure and visit both of these Stylish blogs. Cakelaw serves up delicious food with a special Aussie flair and Renée is a wonderful painter as well as a great cook.
kristy
I love fritata to go along with some rice please. Actually, I love eggs in any way. Hope you’re having a great weekend.
Best regards, Kristy
Renata
That’s my kind of thing! Looks amazingly delicious!
Eliana
I love making frittatas for breakfast. They are so versatile and flavorful. This one looks perfect Barbara.
Sweets By Vicky
Is it weird that I find frittata intimidating? I love it though, so I’ll try this recipe one day- promise! 🙂
Sue
I can definitely see this frittata becoming a favorite around here! I can see why you hunted down the recipe! BTW, I want an ipad:) Thanks for the delicious recipe, Barbara! Time to print it…
Mama Kelly aka Jia
I love a good potato and egg frittata. And this one looks especially yummy.
Claire @ Claire K Creations
Looks delicious. I love making something a little bit exciting for breakfast on the weekend. Makes me look forward to it even more.
bakingaddict
Yummy this looks really delicious!
Alison @ Ingredients, Inc
This looks fantastic! Can’t wait to try this one
Donna
Oh Barbara – You struck a cord inside me on this one! It so reminds me of the fried potatoes and onions my mom used to make us for special weekend breakfasts. When shall I come to your house for brunch??? Thanks for another mouth-watering dish!
Rocky Mountain Woman
I love to make a frittata on the weekend and then bring the leftovers to work to torture my coworkers with the smell!
muhhaahaaahhaa
My question is about the ipad. I have been waiting for the second generation to come out because I want the camera I am desperately hoping they include.
Do you use it a lot? I’m going to a food and wine festival in New Orleans in May…yippee! and I want to buy one before then so I can use it on my trip…
Lovely recipe, as always!
xxoo,
RMW
Bonnie
This is my kind of breakfast. I love eggs, any way. I have bookmarked this one for the weekend.
Lauren from Lauren's Latest
Bacon and potatoes go so well together. Yum! Looks good, Barbara!
Faith
Love the components you’ve chosen for this frittata. Frittatas are definitely one of my favorites for any meal!
cindy harris
I made a yummy quiche last week but this recipe looks wonderful! I think this will be on the menu this weekend. Thanks, have a great day.
natalie (the sweets life)
i love frittatas for bfast, lunch, or dinner! this oen looks great!
Chris
As I begin to crave lunch (albeit it really too early), I would love to have this in front of me. A huge fan of frittatas, I don’t have much success making them. I think you need to visit Atlanta so you can make this for me. 🙂 What do you say?
Rachel @ Baked by Rachel
I want some – now! Looks and sounds amazing.
whatever Dee Dee Wants
This looks so yummy! I am drooling.
Rosa
A mouthwatering frittata! Perfect with a green salad.
Cheers,
Rosa