I love a good frittata. I started making them when E showed a love of eggs as he started solid foods. At first I baked them in muffin tins, but then I got sick of cleaning eggs out of my muffin tin so I figured I’d try baking them in a pie pan instead. I’d make one every week and slice it up so he’d have some every morning for breakfast. We both got sick of that after many months, though, so it’s been a while since I’ve made one. Not wanting to waste all the healthy, super fast recipes on breakfast I’ve been focused on the dinner frittata of late. I pile it full of meat and veggies and I don’t even have to make a salad to go with it because BAM all the food groups are packed into all that eggy goodness.
I stumbled across this recipe for Loaded Baked Potato Frittata and was swayed by how easy it looked, not realizing that half the work is indicated in the ingredients list. “5 pieces of bacon, cooked and chopped” is not an ingredient. If it includes two steps, it’s directions. Still, frittatas aren’t complicated or difficult, and I made this one even simpler by cooking the whole thing in my
rusty trust cast iron skillet instead of using multiple pans. This gave everything the taste of bacon, which I’m not going to complain about too much except to note that I’ve amended the recipe below to include more cheese and sprinkle the onion differently than I did this time. But seriously, it’s a frittata – make it however you damn well please because it will of course be delicious.
Loaded Baked Potato Frittata
adapted from Two Peas and Their Pod
5 pieces of bacon (I used Trader Joe’s Bacon Ends & Pieces)
4 red skinned or russet potatoes, peeled if you like, and chopped (yes, I see what I did there.)
1/3 cup chopped green onion
1 good glug of whole milk
1.5 cups shredded cheddar cheese
salt and pepper to taste
plain Greek yogurt (optional) for serving
1. Preheat the oven to 400°.
2. Whisk 8 eggs and the glug of milk (tip the jug ’til it sounds like “glug”) in a medium to large bowl.
3. In a cast iron skillet, cook the bacon over medium heat until crispy (if you like it that way) or less so if you like it soggy (weirdo) then set it on a paper towel to cool.
4. Add potatoes and half of the green onions to the bacon fat in the skillet. Cook them for about 5 minutes, until the potatoes are tender but not soft. Al dente potatoes? Sure. Put cooked potatoes and onions into a bowl.
5. While your potatoes are cooking, chop your bacon. Add it to the same bowl you have put or will put your cooked potatoes in.
6. When the potatoes are done drain almost all of whatever bacon fat remains. You want a little bit to coat the skillet but not so much the eggs swim in it.
6. Add all those bacon-scented ingredients plus half of the cheese to the egg mixture and stir. Season with salt and pepper.
7. Pour the eggs etc. into your skillet and cook on the stove until the frittata is just set around the edges but is still very wet on the top, then put it into the oven for 12 minutes.
8. Take the frittata out and sprinkle the rest of the cheese and green onions over the top. Put it back in the oven for 1-2 minutes, until the cheese has melted.
Serve up a slice with a big ol’ scoop of Greek yogurt on top if you’re like me, don’t bother if you’re like my husband, and shove two slices plus two big helpings of steamed broccoli into your mouth with your hands if you’re like my kid.
What do you put in your frittatas? Do you eat them for breakfast only or dinner only or whenever you damn well feel like it?