Description
A delicious and hearty Potato Frittata featuring tender Yukon gold potatoes, crisp bacon, fresh spinach, and melted cheese baked to perfection. Perfect for breakfast, brunch, or a satisfying meal any time of the day.
Ingredients
Units
Scale
Protein
- 2 strips thick-cut bacon diced
Vegetables
- 2 medium Yukon gold potatoes peeled and 1/2-inch diced (about 2 cups)
- 1 cup roughly chopped fresh spinach
- 1/2 cup finely chopped green onions about 3 medium
Egg Mixture
- 8 large eggs
- 3 tablespoons nonfat milk or milk of choice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup shredded gruyere, sharp cheddar, or other similar melty cheese
Instructions
- Preheat Oven: Place a rack in the center of your oven and preheat to 350 degrees F to prepare for baking the frittata.
- Cook Bacon: In a large 12-inch ovenproof skillet with high sides, cook diced bacon over medium low heat. Stir occasionally and cook for 8 to 10 minutes until bacon is crisp and fat has rendered. Remove bacon with a slotted spoon and blot dry on paper towels.
- Cook Potatoes: Add the diced potatoes to the skillet with bacon drippings. Cook over medium low heat for 8 to 10 minutes, stirring gently occasionally, until potatoes are tender and browned evenly.
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, Dijon mustard, milk, kosher salt, and ground black pepper until well combined. Stir in the shredded cheese.
- Cook Greens: Add chopped spinach and green onions to the skillet with potatoes. Stir and cook for 1 to 2 minutes until the greens are wilted.
- Assemble Frittata: Return the cooked bacon to the skillet, spreading potatoes, greens, and bacon evenly in a single layer. Pour the egg mixture over the ingredients, smoothing the top evenly.
- Bake Frittata: Place the skillet in the preheated oven and bake for 20 minutes, or until the eggs are set. Check carefully as times may vary based on skillet type.
- Serve: Remove the frittata from the oven, slice, and serve immediately while warm and fluffy.
Notes
- TO STORE: Refrigerate leftover potato frittata for up to 2 days in an airtight container.
- TO REHEAT: Reheat gently in the microwave or in a 350 degree F oven until warmed through.
- TO FREEZE: Freeze leftover frittata in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- VEGETARIAN OPTION: Omit the bacon and cook potatoes in 2 tablespoons of extra virgin olive oil instead of bacon drippings.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 330 mg
