Bacon Potato And Green Onion Frittata Food

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BACON, POTATO AND ONION FRITTATA



Bacon, Potato and Onion Frittata image

Make and share this Bacon, Potato and Onion Frittata recipe from Food.com.

Provided by Christine MT

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices bacon, cut in 1/2 inch pieces
3/4 lb small red potato, thinly sliced
1 large red onion, chopped
1 tablespoon chopped rosemary or 1 teaspoon dried rosemary
6 eggs
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground paprika

Steps:

  • Brown bacon in nonstick skillet, with ovenproof handle, 5 minutes.
  • Transfer bacon to papertowel to drain.
  • Pour off all but 1 tablespoon fat.
  • Add potato, onion and rosemary.
  • Cover; lower heat; cook, turning slices, until tender, about 10 minutes.
  • Whisk eggs, water, salt and pepper in bowl.
  • Pour over potatoes.
  • Stir in bacon.
  • Sprinkle with paprika.
  • Bake, uncovered, in 350 degree oven until set, 8 to 10 minutes.

Nutrition Facts : Calories 296.6, Fat 17.8, SaturatedFat 5.8, Cholesterol 332.7, Sodium 591.2, Carbohydrate 19.6, Fiber 2.5, Sugar 2.9, Protein 14.2

BACON, PEPPER AND POTATO FRITTATA



Bacon, Pepper and Potato Frittata image

Make and share this Bacon, Pepper and Potato Frittata recipe from Food.com.

Provided by Barb in WNY

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 slices bacon, cut unto pieces
2 green onions, with tops chopped
1/4 cup green pepper, chopped
4 mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups potatoes, precooked and diced
3 eggs, beaten
1/3 cup milk
1/4 cup grated swiss cheese (use a mixture)
salsa, for garnish

Steps:

  • In a non-stick skillet sauté the bacon until almost crisp.
  • Drain the bacon grease. Add the green onions, red pepper, and mushrooms.
  • Sauté and stir for approximately 1 minute.
  • Add the potato and season with salt and pepper.
  • In a separate bowl beat the eggs with the milk.
  • Pour the mixture into the pan and top with grated cheese.
  • DO NOT stir.
  • Cover with a lid and cook on medium low for approximately 20 minutes.
  • Serve in wedges topped with a teaspoon of you favorite salsa.

Nutrition Facts : Calories 249.5, Fat 16.7, SaturatedFat 6.3, Cholesterol 183.1, Sodium 560.7, Carbohydrate 13.2, Fiber 1.8, Sugar 1.5, Protein 11.8

POTATO AND BACON FRITTATA BAKE



Potato and Bacon Frittata Bake image

This is great for a light dinner, served with a crusty bun. You can bake the frittata in a glass baking dish instead of a saute pan if desired

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

6 -8 slices uncooked bacon, more if desired
4 medium potatoes, peeled and diced into 1/2 inch pieces
1 small onions or 4 -5 green onions, chopped
1/3 cup green bell peppers (or a mixture) or 1/3 cup red bell pepper, chopped (or a mixture)
1 teaspoon salt or 1 teaspoon seasoning salt
black pepper
2 -3 tablespoons grated parmesan cheese
6 -7 large eggs, lightly beaten
1 1/2 cups shredded swiss cheese or 1 1/2 cups cheddar cheese
1 cup whole milk or 1 cup half-and-half cream
1/3 cup Bisquick baking mix
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

  • In a extra-large OVEN-PROOF saute pan or frypan, cook bacon until crisp, do not drain (leave the bacon in the frypan).
  • Add in the diced potatoes, chopped onion, green pepper, salt and pepper; saute until the potatoes are fork-tender (this should take 20 minutes to half an hour).
  • Turn off the heat, and mix in the grated Parmesan cheese, mix to combine.
  • Set the oven to 350 degrees.
  • In a large bowl, combine the lightly beaten eggs, whole milk, Bisquick baking mix, grated cheese and the melted butter; mix well.
  • Pour over the bacon/potato mixture in the frypan, sprinkle with extra Parmesan cheese if desired; mix gently.
  • Bake, uncovered for 20-25 minutes, or until a knife inserted in the middle comes out clean (don't overbake).

BACON POTATO FRITTATA



Bacon Potato Frittata image

This is a very tasty alternative to a usual "run of the mill" omelette. My mother found this recipe in "Hometown Cooking" (by Better Homes and Gardens), and now it's a weekend breakfast favorite in my family. My Mother omits the green onion, and cooks sliced yellow onion with the potatoes.

Provided by Kibbie

Categories     One Dish Meal

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 slices bacon, cut into 1/2 inch pieces
2 medium potatoes, cut into 1/4 slices
6 large eggs, lightly beaten
1/4 cup milk
1/2 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups grated parmesan cheese
1/2 cup thinly sliced green onion
2 teaspoons finely snipped fresh basil or 2 teaspoons dried basil, crushed
salsa (optional) or sour cream (optional)

Steps:

  • Using a large, nonstick skillet, cook bacon pieces until crisp.
  • Reserve 2 T. of bacon drippings.
  • Drain bacon pieces on paper towel.
  • Add potato slices to skillet with reserved bacon drippings.
  • Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.
  • Turn potato slices over and turn down heat to prevent over-browning (if necessary).
  • In large bowl, beat eggs, milk, pepper, and salt until combined.
  • Stir in cheese, green onion, and basil.
  • Set aside.
  • Spread cooked potatoes in an even layer over the bottom of skillet.
  • Sprinkle the bacon over the potatoes.
  • Pour in egg mixture.
  • Cover, reduce heat to medium low.
  • Cook 15 to 20 minutes until top surface of egg is set.
  • Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.
  • Loosen edges of frittata from pan, carefully invert onto large serving plate.
  • Cut into wedges.
  • Put a dollop of sour cream or salsa on top right before serving, if desired.

POTATO AND GREEN-ONION FRITTATA



Potato and Green-Onion Frittata image

Make and share this Potato and Green-Onion Frittata recipe from Food.com.

Provided by laurrenstringfellow

Categories     Breakfast

Time 30m

Yield 6 frittatas, 6 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
4 -5 green onions, chopped with the green and white parts separated
4 garlic cloves, minced
2 medium potatoes, shredded
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
2 lbs firm tofu
2 -3 tablespoons soy sauce, to taste
4 tablespoons nutritional yeast (optional)

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and sauté for 2 to 3 minutes. Add the garlic and heat for another 30 seconds. Increase the heat to medium-high and add the potatoes, 1 teaspoons of the salt, and 1/4 teaspoons of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned.
  • • Blend the remaining salt and pepper, the tofu, soy sauce, and nutritional yeast in a food processor until they are creamy. Fold in the faux bacon bits, the green part of the green onions, and the fried potatoes and pour the mixture into a large, oiled pie or tart pan. Bake for 30 to 40 minutes or until the center is firm.
  • • Allow the frittata to cool for 10 minutes then invert it onto a serving plate.

Nutrition Facts : Calories 250.4, Fat 15.4, SaturatedFat 2.6, Sodium 1134.9, Carbohydrate 16.8, Fiber 3.3, Sugar 1.8, Protein 14.8

BACON AND POTATO FRITTATA WITH GREENS



Bacon and Potato Frittata with Greens image

This is a wonderful meal anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day.

Provided by Chef John

Categories     Breakfast and Brunch     Potatoes

Time 35m

Yield 8

Number Of Ingredients 9

6 slices bacon, chopped
1 potato, peeled and sliced into thin 1-inch pieces
2 tablespoons water, or as needed
1 clove garlic, thinly sliced
½ teaspoon red pepper flakes
salt and ground black pepper to taste
1 bunch Swiss chard, chopped
8 eggs, beaten
⅓ cup grated Parmesan cheese

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
  • Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
  • Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
  • Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
  • Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 6.6 g, Cholesterol 196.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 342 mg, Sugar 1 g

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