Sure, let’s dive into the delightful world of Potato and Bacon Frittata! 🥔🥓 This recipe is not only delicious but also incredibly versatile, allowing for personal twists and turns to suit your taste buds. Whether you’re whipping up a quick breakfast, brunch, or even a cozy dinner, this frittata is sure to please. With just a handful of ingredients and a simple cooking process, it’s perfect for busy mornings or lazy weekends when you crave something hearty and satisfying.
Potato and Bacon Frittata
Ingredients:
- 4 slices of bacon
- 2 cups frozen hash brown potatoes
- 2 green onions, chopped
- 6 eggs
- 1 can (10 oz) creamy soup of your choice (think cream of mushroom, cream of chicken, or even cheddar cheese soup)
- 1 cup frozen broccoli florets
Instructions:
- Preheat and Prep: Begin by preheating your broiler. While the broiler is heating up, gather all your ingredients and equipment. Chop the green onions, thaw the frozen hash brown potatoes, and whisk the eggs in a medium-sized bowl.
- Cook Bacon: In an ovenproof skillet, cook the bacon over medium-high heat for about 3 minutes, or until it starts to brown and become crispy. Stir frequently to ensure even cooking.
- Render Fat: Tilt the skillet and spoon off all but about a tablespoon of the bacon fat. This will help keep the frittata from becoming too greasy while still imparting that delicious bacon flavor.
- Add Potatoes and Onions: Stir in the thawed hash brown potatoes and chopped green onions. Cook for approximately 5 minutes, stirring frequently, until the potatoes are golden brown and crispy around the edges.
- Prepare Egg Mixture: While the potatoes are cooking, prepare the egg mixture. In the same bowl where you whisked the eggs, add the creamy soup of your choice. Mix until well blended, creating a smooth and creamy base for your frittata. Then, stir in the frozen broccoli florets, distributing them evenly throughout the mixture.
- Combine and Cook: Reduce the heat to medium-low and pour the egg mixture into the skillet with the bacon and potatoes. Cover the skillet and let it cook for about 10 minutes, allowing the eggs to set around the edges but remain slightly runny in the middle. This slow cooking process ensures a fluffy and tender texture throughout the frittata.
- Broil to Perfection: Once the edges are set and the bottom is lightly browned, it’s time to finish off the frittata under the broiler. Carefully transfer the skillet to the preheated broiler and let it broil for 3 minutes, or until the top is golden brown and slightly puffed up.
- Serve and Enjoy: Remove the frittata from the broiler and let it cool for a minute or two. Then, using a spatula, cut it into wedges and serve immediately. You can pair it with buttered toast, a crusty roll, or simply enjoy it on its own for a satisfying meal any time of day.
Nutritional Information (per serving):
- Calories: 375.9
- Fat: 21.9g
- Saturated Fat: 6.8g
- Cholesterol: 341.1mg
- Sodium: 912.2mg
- Carbohydrates: 28.6g
- Fiber: 4.2g
- Sugar: 2.7g
- Protein: 17.4g
Recipe Notes:
- Feel free to get creative with your choice of creamy soup and frozen vegetables. Experiment with different flavors to keep things interesting!
- If you prefer a vegetarian version, you can omit the bacon and add extra veggies or even some shredded cheese for extra flavor.
- Don’t skip the broiling step—it adds a beautiful golden crust to the top of the frittata, making it even more irresistible.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven for a quick and easy meal.
This Potato and Bacon Frittata recipe is a true crowd-pleaser, perfect for sharing with family and friends or enjoying all to yourself. So why wait? Whip up a batch today and savor every delicious bite!
