BACON CHEDDAR FRITTATA
Steps:
- In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into a shallow 3-cup baking dish coated with cooking spray. Sprinkle with cheese and bacon. Bake, uncovered, at 400° for 12-15 minutes or until eggs are set.
Nutrition Facts : Calories 227 calories, Fat 14g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 757mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
POTATO & BACON FRITTATA
Steps:
- 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 : Calories 287 calories, Fat 21g fat (8g saturated fat), Cholesterol 295mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
MUSHROOM-CHEDDAR FRITTATA
This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20 minutes, tossingonce.
- Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cheddar and broccoli.
- Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.
CHEDDAR, BACON & POTATO FRITTATA
When it comes to easy, family-pleasing dishes, it's hard to beat a frittata! This one is made with new red potatoes, shredded cheddar and bacon bits.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Place potatoes in 9-inch pie plate sprayed with cooking spray; top with cheese, bacon and onions.
- Whisk eggs and milk in medium bowl until blended. Add MIRACLE WHIP and pepper; mix well. Pour over potato mixture.
- Bake 25 to 30 min. or until center is set. Let stand 10 min. before cutting into wedges to serve.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
BROCCOLI AND CHEDDAR FRITTATA
Provided by Ellie Krieger
Categories main-dish
Time 30m
Yield 4 servings (2 wedges per serving)
Number Of Ingredients 7
Steps:
- Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
- In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
- Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
- Cut the frittata into 8 wedges and serve.
Nutrition Facts : Calories 215 calorie, Fat 12 grams, SaturatedFat 4.5 grams, Cholesterol 227 milligrams, Sodium 385 milligrams, Carbohydrate 11 grams, Fiber 3.5 grams, Protein 17 grams
CHEDDAR AND BACON FRITTATA
A really easy frittata with cheese and bacon that will come in from brunches to late suppers.
Provided by Becca Spry
Categories Main course
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Parboil the potatoes in lightly salted water for 6-10 minutes, until almost cooked but still firm. Cut them into slices. Preheat your grill to medium-high.
- Using a large ovenproof non-stick frying pan, fry the bacon in its own fat, stirring, for 4-5 minutes, or until cooked. Transfer to a plate and set aside.
- Heat the oil in the same pan. Add the garlic and peppers and fry for 4-5 minutes, or until just cooked.
- Add the potatoes to the pan, stir gently, then fry for 2-3 minutes, until lightly browned. Return the bacon to the pan and stir gently again.
- Crack the eggs into a jug and lightly beat using a fork. Stir in the parsley and season well. Pour over the potato-and-bacon mixture, then sprinkle the cheese on top. Cook for 5 minutes.
- Transfer to the grill and cook for 5 minutes, or until cooked through. Serve in slices, with salad if you like.
BROCCOLI-CHEDDAR FRITTATA
A frittata is an excellent way to sneak veggies into your family's diet, and in this recipe, the veggie is broccoli. Also, thawed, diced hash brown potatoes speed up the cook time and the prep time, too. If you want more color on top of the frittata, shorten the baking time by a couple of minutes, and use the broiler to achieve the color you want. For breakfast or brunch, fresh fruit or baby tomatoes make a great side.
Provided by Bibi
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C).
- Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside.
- Melt butter in a 12-inch nonstick, oven-proof skillet over medium-high heat until bubbly. Add chopped onion and cook until softened, 1 to 2 minutes. Add chopped broccoli and cook, stirring occasionally, about 2 minutes. Add potatoes and cook, stirring occasionally, about 2 minutes. Lightly season vegetables with additional salt and pepper.
- Gently pat the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle cheese over the vegetables, followed by bacon.
- Pour the egg mixture into the skillet and gently shake to eliminate any holes around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes.
- Bake in the preheated oven for 8 to 10 minutes. Check for doneness by using a knife to cut the center slightly. Eggs should not be runny enough to fill the cut. Allow to cool in the skillet for 5 minutes before serving.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 6.2 g, Cholesterol 42.5 mg, Fat 15.2 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 8.5 g, Sodium 261.3 mg, Sugar 0.8 g
BACON CHEESE FRITTATA
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
Provided by Mildred Marie Martin
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
- Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g
BACON POTATO FRITTATA
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
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.
CHEESY BACON POTATO FRITTATA
Provided by Georgia
Number Of Ingredients 14
Steps:
- Fry bacon in a 9-inch cast iron skillet over medium heat until crisp, 6-8 minutes. Remove bacon and set aside on a paper towel lined cutting board. If needed, scrape brown bits from pan with a metal spatula. Reserve 1 tablespoon of the drippings and coat bottom of pan. Add potatoes to skillet; cook 2 minutes, stirring occasionally. Preheat broiler.
- Beat eggs in a medium bowl. Stir in milk, salt, garlic powder, onion powder, black pepper, and 1 cup of cheese. (You can also add in any small-diced vegetables you like). Add egg mixture to skillet; stir to combine. Cover; simmer until eggs are set on the bottom, 6 to 8 minutes. (Center will be wet.)
- Uncover; top with reserved half of the bacon, remaining cheese, then the rest of the bacon. Transfer skillet to broiler; broil 5 to 6 inches from heat for 2 to 3 minutes or until eggs are set and cheese is melted. Garnish with chopped green onions.
- Cut into 6 wedges and serve with sour cream, if desired.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
BACON AND POTATO FRITTATA
Make and share this Bacon and Potato Frittata recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place bacon in 10-inch nonstick skillet over medium-high heat.
- Cook, stirring occasionally, until browned, 5 minutes.
- Add potatoes and onion; cover.
- Cook, stirring occasionally, until tender, 6-7 minutes.
- Beat eggs, 1/2 cup water, 1/2 t salt and 1/4 t pepper; stir in broccoli and 1/2 cup cheese.
- Add to skillet, cover.
- Over medium heat, cook until set, 8-10 minutes.
- Remove from heat.
- Sprinkle with remaining cheese; cover.
- Let stand until cheese is melted, 2-3 minutes.
SPINACH FRITTATA WITH BACON AND CHEDDAR
Steps:
- Gather the ingredients. Preheat the oven to 450 F.
- Cook the bacon in a cast-iron skillet over medium-low heat until crispy.
- Remove from the pan, drain on paper towels, and set aside. Reserve about 2 tablespoons of bacon fat.
- When the bacon is cool, crumble it or roughly chop into 1/4-inch pieces.
- Heat the reserved bacon fat, add the diced onion, and sauté for 2 to 3 minutes or until it's slightly translucent.
- Turn off the heat, add the spinach pieces, and stir with a wooden spoon for a minute until the leaves are fully wilted.
- In a glass mixing bowl, thoroughly beat the eggs until nice and frothy.
- Add the milk and stir until combined. Season to taste with kosher salt .
- Pour the egg mixture into the skillet over the onion and spinach. Sprinkle the bacon pieces on top and stir to distribute the ingredients evenly.
- Place the skillet over medium heat and cook, without stirring, for about 5 minutes or until the egg begins to set.
- Add the grated cheese, sprinkling it evenly across the top (do not stir), and transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.
Nutrition Facts : Calories 269 kcal, Carbohydrate 5 g, Cholesterol 284 mg, Fiber 1 g, Protein 20 g, SaturatedFat 8 g, Sodium 620 mg, Sugar 2 g, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BACON CHEDDAR POTATO SKINS
Steps:
- Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet.
- Combine oil with next 5 ingredients; brush over both sides of skins.
- Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.
More about "cheddar bacon potato frittata food"
CHEESY BACON AND POTATO FRITTATA BITES - WOMAN'S WORLD
From womansworld.com
Cuisine AmericanEstimated Reading Time 40 secsCategory AppetizersTotal Time 25 mins
- Heat oven to 375°F. Chop white parts of scallions; cut green parts into thin 1” strips. In bowl, whisk together eggs, milk, salt, and pepper. With spoon, stir in cheddar cheese, both white and green parts of scallions, and potatoes.
- Coat ovenproof 12” nonstick skillet with cooking spray; heat over medium heat. Pour egg mixture into skillet; cook until edges just start to set, about 2 min.
- Transfer to oven. Bake 15 min. or until puffed and set in center. Cool slightly. Serve topped with bacon bits.
POTATO BACON CHEDDAR FRITTATA - ROCK RECIPES
From rockrecipes.com
4.3/5 (10)Total Time 50 minsCategory Breakfast And BrunchCalories 494 per serving
- Heat a 12-inch oven safe skillet on the stove. Brush a little olive oil on the bottom and sides of the skillet.
- When the skillet gets hot, remove it from the heat and sprinkle the potatoes, bacon, cheddar and chives over the entire surface of the skillet, in even layers.
POTATO-CHEDDAR FRITTATA RECIPE - LAND O'LAKES
From landolakes.com
5/5 (1)Calories 230 per servingServings 6
- Melt butter in 10-inch skillet until sizzling; add potatoes. Cook over medium heat 3 minutes, stirring often, until potatoes are thawed and tender. Reduce heat to medium-low.
- Combine eggs, salt, dry mustard, pepper, carrot, and 1/2 cup cheese in medium bowl. Pour over potatoes. Cover; cook 12-15 minutes or until center is almost set. Sprinkle with remaining cheese and bacon bits. Remove from heat. Cover; let stand 2-3 minutes or until cheese is melted.
POTATO BACON AND CHEDDAR FRITTATA - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 40 minsCategory Brunch, Main CourseCalories 234 per serving
- In an 8 or 10 inch cast iron skillet over medium heat, cook diced bacon until browned and almost to crispy. Add onions and continue cooking, stirring, until bacon is cooked and onions are softened. Remove to a paper towel to drain and set aside.
- Remove all but a couple of tablespoons of the bacon grease. Add the potatoes to the pan and cook, stirring to coat with bacon fat. Add some salt and pepper. Place skillet in the preheated oven and cook, stirring occasionally, until browned and crispy, about 20 minutes or so.
- Meanwhile, whisk together eggs, Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Set aside.
POTATO AND CHEDDAR FRITTATA - JAMIE GELLER
From jamiegeller.com
Cuisine Greek & MediterraneanCategory Brunch, Breakfast, Lunch, MainServings 6Total Time 40 mins
- In a 10-inch ovenproof nonstick skillet, heat oil over medium heat. Add potatoes and cook 10 minutes or until beginning to get tender. Add onions and cook 5 minutes more, or until translucent.
- In a large bowl, beat eggs with milk, salt and pepper. Stir in cheese. Pour over potatoes and onions and transfer to preheated oven. Bake 15 to 18 minutes or until set in the middle. Loosen edges with a spatula and slide out onto a plate. Cut into 6 slices and serve immediately.
CHEDDAR POTATO BACON FRITTATA RECIPE - PICKY PALATE
From picky-palate.com
Cuisine AmericanCategory BreakfastServings 8Calories 145 per serving
- Preheat oven to 350 degrees and spray 8 inch non stick skillet with cooking spray. Place over medium heat.
- Place green peppers and roasted potatoes into hot skillet. Cook and stir for 5 minutes. Add eggs to skillet. Let cook for 2 minutes then with a rubber spatula push sides of eggs to center to let eggs cook slightly. Let cook for another 5 minutes then top with tomatoes, bacon and cheese. Place in oven and cook for 15 minutes, or until eggs are set. Let cool for 5 minutes before cutting into wedges. Serve warm.
POTATO FRITTATA - EASY POTATO AND EGG FRITTATA RECIPE ...
From fifteenspatulas.com
5/5 (24)Total Time 25 minsCategory BreakfastCalories 390 per serving
- Using a mandolin, slice the red potatoes thinly (no need to peel the potatoes, unless you want to).
- Add the olive oil to an ovenproof 12-inch nonstick skillet that has a lid available, then layer the sliced potatoes in a single even layer.
BROCCOLI CHEDDAR FRITTATA - THE WHOLE COOK
From thewholecook.com
Servings 8Total Time 27 minsCategory Breakfast, BrunchCalories 156 per serving
- Heat oil in a cast iron skillet on medium to medium-high heat. Once hot, add chopped broccoli and onion. Sauté until tender, stirring frequently, 3 to 5 minutes.
- Meanwhile, whisk together the eggs, milk, salt, garlic powder, ground mustard, cayenne pepper, and black pepper.
- When the broccoli and onion are done, turn off the stove. Spread the broccoli and onion mixture across the bottom of the skillet so they're evenly distributed. Layer the shredded cheese on top. Pour your egg mixture over everything.
BROCCOLI FRITTATA WITH AGED CHEDDAR AND BACON - VIKALINKA
From vikalinka.com
Cuisine BritishTotal Time 20 minsCategory BreakfastCalories 216 per serving
- Preheat the oven to 200C/400F.In a medium pot bring the broccoli to a boil and cook for no longer than 1 minute. The broccoli should turn bright green colour. Drain and set aside.
- Meanwhile cook the bacon until crispy. Remove the pan and chop. Drain all but 1 tbsp of bacon fat.
- Whip the eggs with a pinch of salt and pepper and pour in the same pan, arrange cooked broccoli on top, scatter chopped bacon and grated Cheddar and dill.
HAM, CHEDDAR & POTATO FRITTATA - ALASKA FROM SCRATCH
From alaskafromscratch.com
Reviews 4Estimated Reading Time 2 minsServings 6
- Heat a 9 inch cast iron skillet over medium heat. Melt butter. Add potatoes and cook, stirring frequently, until translucent and tender (mine took about 8 minutes, but it will depend on how small you cut them). Add diced ham to the potatoes and cook another 2 minutes.
- In a bowl, whisk eggs, milk, 1c of cheese, green onions, and salt and pepper (ham adds a lot of salt, so you won't need much, maybe 1/4t). Pour into skillet, give a quick stir, cover, and reduce heat to low - 6 minutes.
- Meanwhile, preheat broiler. Remove lid from pan and top with remaining cheese. Transfer skillet to broiler and broil until eggs are set (no longer jiggling and firm to the touch), cheese is melted, and top begins to turn a nice golden brown. Garnish with more green onion. Slice into six wedges and serve.
CHEDDAR, BACON & POTATO FRITTATA | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 6Energy 363 CaloriesCarbohydrate 23 gFat 23 g
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Servings 6-8Category Main Courses, Breakfast & Brunch
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