Potato Bacon And Spinach Frittata Food

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POTATO, BACON AND SPINACH FRITTATA



Potato, Bacon and Spinach Frittata image

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

Provided by Stardustannie

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 potatoes, Peeled
1 tablespoon olive oil
1 onion, Sliced Thinly
4 slices bacon, Chopped Fine
8 large spinach leaves, Shredded Finely
6 eggs
1/2 cup milk
1/2 cup cheddar cheese, Grated

Steps:

  • Cut potatoes into 2cm cubes.Boil, steam or microwave until just tender,drain.
  • Heat oil in a large non stick pan, cook bacon and onion until onion is soft. Add potatoes stir till browned slightly. Add spinach until just wilted.
  • Whisk eggs and milk in large bowl.
  • Pour egg mixture into pan, cook tilting, over medium heat until egg is almost set.
  • Sprinkle frittata with cheese and place under grill until cheese is melted and browned lightly.

Nutrition Facts : Calories 495.9, Fat 27.1, SaturatedFat 9.9, Cholesterol 351.8, Sodium 410.1, Carbohydrate 42.3, Fiber 5.1, Sugar 3.5, Protein 21.1

BACON AND POTATO FRITTATA



Bacon and Potato Frittata image

Provided by Gina Marie Miraglia Eriquez

Yield Makes 4 servings

Number Of Ingredients 13

8 large eggs
2 tablespoons chopped fresh basil, parsley, or tarragon
3 tablespoons grated parmesan
Salt and freshly ground black pepper
6 slices bacon, chopped
1 pound potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 small onion, or more to taste, chopped
2 garlic cloves, or more to taste, chopped
2 to 3 cups spinach or arugula, coarsely chopped
1/2 cup chopped roasted peppers, or to taste
3 ounces sliced Provolone (5 to 6 slices), optional
Special equipment: 10-inch heavy ovenproof skillet, preferably nonstick or cast-iron; heat-proof rubber spatula

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.

POTATO & BACON FRITTATA



Potato & Bacon Frittata image

This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it's tasty with almost any type of cheese. -Mariela Petroski, Helena, Montana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

10 large eggs
1/4 cup minced fresh parsley
3 tablespoons 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
8 bacon strips, chopped
2 medium potatoes, peeled and thinly sliced
2 green onions, finely chopped
4 fresh sage leaves, thinly sliced
1 cup shredded pepper Jack cheese
2 plum tomatoes, sliced

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.

SPINACH, POTATO, AND BACON FRITTATA



Spinach, Potato, and Bacon Frittata image

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

Provided by SweetSueAl

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

10 large eggs
3 tablespoons half-and-half
salt and pepper (to taste)
1/2 cup goat cheese (crumbled)
1 (6 ounce) bag Baby Spinach
3/4 lb yukon gold potato, peeled and cut into 1/2-inch pieces
6 slices bacon, cut crosswise into 1/4-inch strips

Steps:

  • Adjust oven rack about 5 inches from heating element and set oven to broil.
  • Whisk eggs, half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl until combined. Stir in 1/4 cup cheese.
  • Microwave spinach in large microwave-safe bowl, covered with plastic wrap, on high power until wilted, about 90 seconds. Transfer spinach to clean dish towel and squeeze out excess liquid.
  • Microwave potatoes in now-empty bowl, covered with plastic wrap, on high power until tender, about 5 minutes.
  • Meanwhile, fry bacon in medium nonstick ovensafe skillet over medium heat until crisp, about 6 minutes. Transfer bacon to plate lined with paper towel and pour off all but 1 tablespoon fat from skillet.
  • Add potatoes to skillet and cook until golden brown, about 5 minutes.
  • Add spinach, bacon, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes.
  • Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds.
  • Sprinkle remaining cheese over top.
  • Broil until surface is spotty brown, 3 to 4 minutes (eggs should be slightly wet and runny inside). Remove from oven and let stand 5 minutes to finish cooking.
  • Slide frittata onto platter and cut into wedges.

Nutrition Facts : Calories 437.9, Fat 29.3, SaturatedFat 9.8, Cholesterol 556, Sodium 499.9, Carbohydrate 20.4, Fiber 2.5, Sugar 1.9, Protein 22.8

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

SPINACH, BACON, AND POTATO FRITTATA



Spinach, Bacon, and Potato Frittata image

With the potatoes, spinach and lettuce already prepped, this egg dinner will be ready in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 10

6 large eggs
1 cup ricotta cheese
1/4 cup grated Parmesan
Coarse salt and ground pepper
5 strips bacon, cut into 1/2-inch pieces
5 boiled potatoes, quartered
2 bunches spinach (about 10 ounces each), trimmed, washed, and roughly chopped
2 tablespoons extra-virgin olive oil
2 teaspoons white-wine vinegar
1 head Boston lettuce

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • In a medium nonstick ovenproof skillet, cook bacon over medium-high until crisp, 6 to 7 minutes. Drain all but 1 teaspoon fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.
  • Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes.
  • Run a rubber spatula around edge of frittata and slide it onto a serving plate. Whisk together oil and vinegar; season with salt and pepper. Toss lettuce with dressing. Serve frittata with salad.

Nutrition Facts : Calories 412 g, Fat 29 g, Fiber 3 g, Protein 25 g

BACON AND POTATO FRITTATA



Bacon and Potato Frittata image

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

4 slices bacon, cut into 1-inch pieces
1 1/2 cups potatoes, cut into 1/2-inch cubes
1 onion, chopped
6 eggs
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups frozen broccoli florets, thawed
3/4 cup cheddar cheese, shredded

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 AND POTATO FRITTATA



Spinach and Potato Frittata image

This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.

Provided by Cheryl Leiser Harding

Categories     Breakfast and Brunch     Potatoes

Time 30m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
⅓ cup milk
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  • In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g

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