Description
A hearty and savory Potato Frittata featuring crispy bacon, tender Yukon gold potatoes, fresh spinach, and sharp melted cheese baked to perfection. This versatile dish makes a delicious breakfast, brunch, or light dinner.
Ingredients
Scale
Meat and Dairy
- 2 strips thick-cut bacon diced
- 8 large eggs
- 3 tablespoons nonfat milk or milk of choice
- ⅓ cup shredded gruyere, sharp cheddar, or other melty cheese
Vegetables and Aromatics
- 2 medium Yukon gold potatoes peeled and ½-inch diced (about 2 cups)
- 1 cup roughly chopped fresh spinach
- ½ cup finely chopped green onions (about 3 medium)
Seasonings
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat Oven: Place a rack in the center of your oven and preheat to 350 degrees F to prepare for baking.
- Cook Bacon: In a large 12-inch ovenproof skillet with high sides over medium low heat, cook the diced bacon, stirring occasionally, until crisp and the fat has rendered, about 8 to 10 minutes. Remove bacon with a slotted spoon onto a paper-towel lined plate and blot dry.
- Cook Potatoes: Add the diced potatoes to the skillet with bacon drippings. Cook gently for 8 to 10 minutes, stirring occasionally until the potatoes are tender and browned.
- Mix Eggs: In a medium bowl, whisk together eggs, Dijon mustard, milk, kosher salt, and black pepper until smooth. Stir in the shredded cheese.
- Wilt Greens: Add chopped spinach and green onions to the skillet with the potatoes. Stir and cook for 1 to 2 minutes until the greens have wilted.
- Combine Ingredients: Return the crispy bacon to the skillet and spread the mixture evenly in a single layer.
- Add Egg Mixture: Carefully pour the egg and cheese mixture over the potato, spinach, and bacon mixture, smoothing the top to distribute evenly.
- Bake: Place the skillet in the preheated oven and bake for 20 minutes until the eggs are set and the frittata is cooked through. Cooking time may vary, so watch closely towards the end.
- Serve: Remove from oven, slice into portions, and serve immediately while warm.
Notes
- To store: Refrigerate leftover frittata in an airtight container for up to 2 days.
- To reheat: Warm gently in the microwave or bake in a 350 degrees F oven until heated through.
- To freeze: Freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Vegetarian option: Omit bacon and cook potatoes in 2 tablespoons extra virgin olive oil instead of bacon drippings.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 285 mg
