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Bacon and Potato Frittata

Bacon and Potato Frittata


8 large eggs
2 tablespoons fresh tarragon, chopped
1/4 cup grated cheese of choice
6 slices bacon, chopped
1 or 2 large potatoes, peeled, large dice, about 1 pound
2 tablespoons oil, divided
1 small onion, rough chopped
2 cloves garlic, minced
  3 cups spinach, cleaned and coarsely chopped
1/2 cup red pepper, rough chopped
  Salt and freshly ground black pepper

Cooking Instructions

Preheat broiler.

In a large mixing bowl, whisk together eggs, tarragon, parmesan, salt and pepper. Set aside.

In a large heavy skillet, cook the bacon over medium heat until crisp. Remove bacon and reserve, and remove all but 2 tablespoons of fat. Add potatoes, and season with salt and pepper. Saute over medium high heat until golden brown, 3 to 5 minutes. Cover and cook until tender, about 3 additional minutes, stirring often. Remove potatoes and set aside.

Add 1 tablespoon of oil to skillet. Add onion, garlic and red pepper. Saute over medium high heat, stirring often, until onion is translucent, 3 to 5 minutes. Add spinach, and saute until wilted and any excess moisture has evaporated.

Add bacon and potatoes back into the skillet and stir to combine with onion and spinach mixture. Pour eggs into hot pan with spinach and onion. Stir to combine. Cook on stove top for 5 to 8 minutes. Push cooked egg into the center for the first minute or two. Cover and let cook without stirring, to allow the eggs to mostly set, center and top will still be moist and slightly jiggly.

Uncover and transfer skillet to preheated oven and broil for 7 to 8 minutes until eggs are completely cooked through and lightly browned across the top surface. Serve hot, warm or cold. Serves 4 to 6.

Equipment List

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