Bacon and Potato Frittata Recipe

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Ingredients:

Serving

8 large eggs
2 tbsp chopped fresh basil , parsley , or tarragon
3 tbsp grated parmesan
salt and freshly ground black pepper
6 slices bacon, chopped
1 lb potatoes, peeled and cut into 1/2-inch pieces
2 tbsp 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 oz sliced provolone (5 to 6 slices), optional

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	589.83 Kcal (2470 kJ)
Calories from fat	365.91 Kcal
		% Daily Value*
Total Fat	40.66g	63%
Cholesterol	417.69mg	139%
Sodium	747.14mg	31%
Potassium	824.61mg	18%
Total Carbs	28.86g	10%
Sugars	6.39g	26%
Dietary Fiber	4.55g	18%
Protein	28.66g	57%
Vitamin C	39.5mg	66%
Vitamin A	1.1mg	38%
Iron	11.5mg	64%
Calcium	327mg	33%

Amount Per 100 g
Calories	163.94 Kcal (686 kJ)
Calories from fat	101.7 Kcal
		% Daily Value*
Total Fat	11.3g	63%
Cholesterol	116.09mg	139%
Sodium	207.66mg	31%
Potassium	229.19mg	18%
Total Carbs	8.02g	10%
Sugars	1.78g	26%
Dietary Fiber	1.27g	18%
Protein	7.97g	57%
Vitamin C	11mg	66%
Vitamin A	0.3mg	38%
Iron	3.2mg	64%
Calcium	90.9mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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