Sunday, April 20, 2014

Bacon and Potato Frittata

My mom bought me a new piece of Le Crueset to add to my collection for Easter, a tarte pan! I wanted to try it out with a baked frittata for Easter Brunch. This was a recipe I pinned pretty recently, it has a lot of good for you ingredients to fill you up first thing in the morning or into the afternoon. It was a bit heavy in preparation though, so I would recommend precooking the bacon and potatoes or at least having everything cut up and ready to go if you want it early. It took a little over an hour from start to finish. It turned out great, especially for the first frittata I've ever made. It served 4 nicely but could probably be stretched to 6.

Bacon & Potato Frittata
(Adapted slightly from here)


8 large eggs
4-5 leaves chopped fresh basil
3+ Tbsp grated Parmesan
Salt and freshly ground black pepper
6 slices bacon, chopped
4 medium potatoes peeled and cut into 1/2-inch pieces
1 small shallot, chopped fine
3 garlic cloves, chopped fine
1 - 2 handfuls chopped Spinach
1/4 cup Roasted Red peppers (if desired)


Preheat oven to 350ยบ

Whisk together first 3 ingredients in  large bowl, salt and pepper to your taste levels. I would say a heavy pinch or two.

Cook bacon over medium heat, stirring, until crisp. Transfer bacon to a separate dish and pour off most, leaving 1 Tbsp or so of fat in the pan.

Add potatoes to hot pan and fry over medium-high heat until golden, about 5-7 minutes, stirring. In last 3 minutes, add the chopped onion and garlic to the pan stirring in. In last minute, add the spinach to wilt slightly.

Place all ingredients in tarte pan, covering with the egg mixture. Salt and pepper the top.

Place in preheated over for 20 - 25 minutes, depending on dish size.

Cut and serve in wedges.

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