Potato Bacon Frittata Food

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.

BACON AND POTATO FRITTATA WITH GREENS

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.

ROSEMARY, BACON, AND TOMATO FRITTATA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.
• Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
• Saute bacon in a large oven-proof skillet over medium-high heat until almost crisp, 4 to 5 minutes. Remove about 1/4 cup of the bacon and set aside; drain all but 2 tablespoons bacon drippings from the skillet.
• Saute potatoes in the bacon drippings and remaining bacon until bacon is crisp, 1 to 2 minutes. Remove skillet from heat. Gently stir tomato and egg mixture into the potatoes. Sprinkle reserved bacon and remaining rosemary over egg mixture.
• Bake in the preheated oven until eggs are set and frittata is browned, about 40 minutes. Cut frittata into wedges.

BACON AND POTATO FRITTATA

Steps:

• Preheat broiler.
• Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
• Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.
• Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.
• Gently add the potatoes and bacon, the roasted peppers, and remaining tablespoon oil into onion mixture, spreading it evenly.
• Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
• Remove lid. If using Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).
• If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).
• If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.

CHEDDAR, BACON & POTATO FRITTATA

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.

BACON POTATO FRITTATA

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.

BACON AND POTATO FRITTATA

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.

SWEET POTATO, KALE AND BACON FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Add the bacon to a 10-inch non-stick skillet and cook over medium-high heat, stirring regularly, until the bacon is crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate.
• In a large bowl, add the eggs, 1/4 cup of water and 1/2 teaspoon each salt and pepper. Set aside.
• Drain off all but 2 tablespoons of the bacon fat from the skillet. (If the bacon has not rendered enough fat, add 2 tablespoons of olive oil instead.) Return the skillet to medium-high and add the sweet potato, 1/4 teaspoon each salt and pepper and cook, stirring, until the potato is slightly browned and fork tender, 7 to 10 minutes. Add in the kale and a small pinch each of salt and pepper and cook, stirring, until wilted, about 4 minutes. Add the bacon back to the skillet. Turn the heat down to medium-low and add the egg mixture and half of the Cheddar. Using a rubber spatula, start lightly scrambling the eggs. When the edges begin to set, top with the remaining Cheddar and transfer the skillet to the oven. Bake until the egg is set and lightly puffed up, 5 to 7 minutes
• Remove from the oven and let cool for 5 minutes. Slice into wedges and serve.

CANADIAN BACON AND POTATO FRITTATA

Steps:

• Beat egg product, chives, milk, salt, thyme and pepper in medium bowl; set aside.
• Spray 10-inch nonstick skillet with cooking spray. Add bell pepper; cook and stir over medium heat 1 minute. Add potatoes; cover and cook 8 to 10 minutes, stirring frequently until potatoes begin to brown. Stir in Canadian bacon; cook and stir 1 to 2 minutes or until thoroughly heated.
• Add egg mixture to skillet; cover and cook over medium-low heat until set, 6 to 9 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
• Sprinkle with cheese. Cover; cook until cheese is melted, about 1 minute longer. Cut into wedges.