Potato & Bacon Frittata

Name: Potato & Bacon Frittata
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Europe, Italian
Ingredients: 10 large eggs; 1/4 cup minced fresh parsley; 3 tablespoons 2% milk; 1/4 teaspoon salt; 1/8 teaspoon pepper; 8 bacon strips, chopped; 2 medium potatoes, peeled and thinly sliced; 2 green onions, finely chopped; 4 fresh sage leaves, thinly sliced; 1 cup shredded pepper jack cheese; 2 plum tomatoes, sliced

Total Time Prep: 30 min. Bake: 20 min. + standing

Yield 8 servings

Test Kitchen Approved

This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it’s tasty with almost any type of cheese. —Mariela Petroski, Helena, Montana

Ingredients

10 large eggs
1/4 cup minced fresh parsley
3 tablespoons 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
8 bacon strips, chopped
2 medium potatoes, peeled and thinly sliced
2 green onions, finely chopped
4 fresh sage leaves, thinly sliced
1 cup shredded pepper jack cheese
2 plum tomatoes, sliced

Directions

Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp.
Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices.
Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.

Nutrition Facts

1 slice: 287 calories, 21g fat (8g saturated fat), 295mg cholesterol, 441mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 15g protein.

This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it’s tasty with almost any type of cheese. —Mariela Petroski, Helena, Montana

Recipe Creator