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.
POTATO AND BACON FRITTATA BAKE
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
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).
CABBAGE AND POTATO BAKE
Steps:
- Preheat the oven to 375 degrees F.
- Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
- Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
- Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
- Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
POTATO SAUSAGE FRITTATA
With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo-the sky's the limit!
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture. , Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.
Nutrition Facts : Calories 518 calories, Fat 39g fat (13g saturated fat), Cholesterol 430mg cholesterol, Sodium 1213mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
POTATO AND ZUCCHINI FRITTATA
This potato and zucchini frittata is a yummy new way to eat eggs!
Provided by Ginger21
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and cut into 1-inch chunks.
- Heat oil in an oven-safe skillet pan over medium heat. Add onion and cook until soft, about 5 minutes. Add zucchini and cook for 5 minutes. Stir in potato chunks and continue to cook until zucchini is soft, about 3 more minutes.
- Crack eggs into a bowl and add mint; whisk well. Pour eggs into the skillet and reduce heat to low. Cook until eggs are just set, about 5 minutes.
- Transfer the skillet to the preheated oven and cook until top of frittata is slightly brown, about 5 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 18.1 g, Cholesterol 248 mg, Fat 9.1 g, Fiber 2.7 g, Protein 10.9 g, SaturatedFat 2.4 g, Sodium 104.8 mg, Sugar 3.2 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.
BACON AND POTATO FRITTATA WITH GREENS
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
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
BACON AND POTATO FRITTATA
Provided by Gina Marie Miraglia Eriquez
Yield Makes 4 servings
Number Of Ingredients 13
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.
More about "potatoandbaconfrittatabake recipes"
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 BACON FRITTATA | BARBARA BAKES
From barbarabakes.com
Reviews 28Category EggsServings 6Estimated Reading Time 3 mins
- In a 9-1/2 inch diameter nonstick ovenproof skillet, cook the bacon. Remove to drain on a paper towel and wipe out the skillet.
- Heat the oil over a medium flame. Add the onion and sauté until translucent, about 4 minutes. Add the potato, garlic, salt and pepper, and sauté over medium-low heat until the potato is tender and golden, about 15 minutes.
- Preheat the broiler. In a medium bowl, whisk the eggs, milk, Parmesan cheese, bacon and basil to blend. Stir the egg mixture into the potato mixture in the skillet.
- Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 2 minutes.
BAREFOOT CONTESSA | POTATO BACON FRITTATA | RECIPES
From barefootcontessa.com
- Set a fine mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a stainless-steel pot and stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to sit for one minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 30 minutes, occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
BACON AND POTATO FRITTATA WITH FETA: THE BESET BAKED FRITTATA RECIPE
From everyday-reading.com
OVEN-BAKED EASY POTATO FRITTATA - EMILIA'S FOOD CRAVINGS
From emiliasfoodcravings.com
EASY OVEN BAKED BACON CHEESE FRITTATA BEST RECIPES
From findrecipes.info
PAN CRISPED POTATO BACON FRITTATA - GARLIC & ZEST
From garlicandzest.com
FRITTATA RECIPE WITH POTATO, BACON, AND BROCCOLI | FEED ME PHOEBE
From feedmephoebe.com
POTATO BREAKFAST FRITTATA | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
POTATO FRITTATA RECIPE - IMMACULATE BITES
From africanbites.com
CHEDDAR, BACON AND POTATO FRITTATA | METRO
From metro.ca
POTATO FRITTATA {EASY AND CHEESY!} - WELLPLATED.COM
From wellplated.com
BROCCOLI AND POTATO FRITTATA - I AM HOMESTEADER
From iamhomesteader.com
ASPARAGUS BACON POTATO FRITTATA | LIFE MADE SIMPLE BAKES
From lifemadesimplebakes.com
POTATO AND ONION FRITTATA | RICARDO
From ricardocuisine.com
BACON AND POTATO FRITTATA - CHRISTINA'S CUCINA
From christinascucina.com
POTATO AND BROCCOLINI FRITTATA – SMITTEN KITCHEN
From smittenkitchen.com
GARY RHODES' BACON AND POTATO FRITTATA | SPANISH RECIPES
From goodto.com
FRIED CABBAGE AND POTATOES WITH BACON RECIPE - WIDE OPEN EATS
From wideopeneats.com
POTATO AND BACON FRITTATA RECIPE | CDKITCHEN.COM
From cdkitchen.com
OVEN FRITTATA WITH POTATOES AND BACON - A MIND "FULL" MOM
From amindfullmom.com
BEST POTATO, SAUSAGE AND BROCCOLI FRITTATA RECIPES | EGGS AND …
From foodnetwork.ca
HASSELBACON POTATO BAKE – THE RECIPES MOM | RECIPES FROM …
From therecipesmom.com
POTATO AND BACON FRITTATA RECIPE - DELISH
From delish.com
POTATO BAKE WITH BACON (BOULANGERE POTATOES) - SCRUMMY LANE
From scrummylane.com
FRIED CABBAGE AND POTATOES WITH BACON - SAVORY TOOTH
From savorytooth.com
CABBAGE-AND-POTATO FRITTATA WITH BACON | RACHAEL RAY IN SEASON
From rachaelraymag.com
POLISH POTATO, CABBAGE, AND BACON CASSEROLE RECIPE
From thespruceeats.com
POTATO FRITTATA RECIPE WITH LEEKS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
POTATO AND BROCCOLI FRITTATA - END OF THE FORK
From endofthefork.com
POTATO CABBAGE CHEESE CASSEROLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHEESY BACON POTATO FRITTATA – THE COMFORT OF COOKING
From thecomfortofcooking.com
BACON BROCCOLI AND POTATO FRITTATA | FOODIECRUSH.COM
From foodiecrush.com
POTATO CABBAGE CASSEROLE WITH CHEDDAR AND BACON
From fromachefskitchen.com
MAMIROLLE, BACON AND POTATO FRITTATA | METRO
From metro.ca
POTATO, BACON, AND PARMESAN FRITTATA - BETTER HOMES & GARDENS
From bhg.com
CHEDDAR POTATO BACON FRITTATA RECIPE - PICKY PALATE
From picky-palate.com
BACON AND SPINACH FRITTATA BEST RECIPES
From findrecipes.info
POTATO FRITTATA RECIPE (WITH BACON AND CHEESE!) | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love