Cheddar Potato Bacon Frittata Recipe
Sharing a favorite frittata recipe today! My Cheddar Potato Bacon Frittata is the perfect breakfast or brunch and takes no time at all to prepare! Your guests will be thrilled with this recipe!
I love a good frittata recipe! I used some of my favorite roasted potatoes inside and oh baby, dip a bite in your favorite hot sauce…amazing!! Hope you enjoy!
Baked Frittata Recipe
Here’s your line up of ingredients. Be sure to prepare your potatoes ahead of time.
A quick saute of your bell peppers and potatoes.
Egg Frittata Recipe
Pour your eggs into the hot skillet.
Scrape the sides of the cooked eggs to allow center to cook as well.
Vegetable Frittata Recipe
Add tomatoes to the top.
Shredded cheese please!!
Baked Frittata Recipe
Bake for about 15 minutes, until eggs are set.
Can’t wait for you to try this frittata! Be sure to try a bite with your favorite hot sauce. That’s my favorite way to enjoy it 🙂
What Is A Frittata
A frittata sits somewhere between a quiche and an omelet. It doesn’t have a crust like a quiche, but it’s not folded like an omelet. The texture is a cross between the rich, creamy quiche and the airy, omelet. Most frittatas are delicious at just about any temperature, from fresh-out-of-the-oven hot, to room temperature or even cold. For lunch or dinner, you complete the meal with a side of lightly dressed greens; for breakfast, add fruit or a slice of bacon.
How To Make The Perfect Frittata
- Use the right number of eggs: If you underfill or overfill your skillet, the texture of the frittata may be compromised. Thin frittatas easily overcook; thick ones may cook too long on the outer edges before the inside is set. That leaves you with an eggy, spongy dish.
- Beat eggs until just blended: Overbeating the eggs invites too much air in to the egg mixture. As the frittata bakes, the eggs will expand and puff up. That can leave them with a spongy texture that’s dry and unappealing. You want to combine the eggs well, but stop once everything is fully incorporated.
- Bake only until set: Be watchful of a cooking quiche. You don’t want it to overcook, or you’ll ruin the texture you were seeking.
- 8 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons diced green bell pepper
- 1 cup diced roasted potatoes
- 1/2 cup quartered cherry tomatoes
- 1/2 cup cooked crumbled bacon pieces
- 1 cup shredded cheddar cheese
Preheat oven to 350 degrees and spray 8 inch non stick skillet with cooking spray. Place over medium heat.
Whisk eggs, salt and pepper in large mixing bowl. Set aside.
Place green peppers and roasted potatoes into hot skillet. Cook and stir for 5 minutes. Add eggs to skillet. Let cook for 2 minutes then with a rubber spatula push sides of eggs to center to let eggs cook slightly. Let cook for another 5 minutes then top with tomatoes, bacon and cheese. Place in oven and cook for 15 minutes, or until eggs are set. Let cool for 5 minutes before cutting into wedges. Serve warm.
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