Bacon Broccoli and Potato Frittata
User Reviews
4.5
Bacon Broccoli and Potato Frittata
Description
The Bacon Broccoli and Potato Frittata features quartered red potatoes cooked until tender and combined with browned thick-cut bacon, chopped broccoli, and onions. The mixture is sautéed together to blend flavors before being topped with shredded cheddar cheese and covered in a mixture of eggs and whole milk. Baking the frittata allows the eggs to set around the ingredients, producing a firm yet moist texture. The cheddar adds a sharp note that complements the smoky bacon and earthiness of broccoli and potato.
The finished frittata has a tender center with pockets of melted cheese and crispy bacon bits. It can be sliced into wedges and served warm. This recipe suits a casual meal, nourishing without requiring complicated steps. It can be accompanied by a fresh side salad or toast.
Ingredients
- 10 ounces red potato quartered, about 2 cups, small
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 6 lices Bacon sliced into ½-inch pieces, thick cut
- 2 cups broccoli , chopped
- 1 onion chopped (about 2 cups, medium
- 8 egg
- ½ cup milk whole
- ½ cup cheddar cheese shredded
Instructions
- Preheat the oven to 400°F.
- In a medium sauce pan, add the potatoes and cover with water. Bring to a boil, add 1 teaspoon of kosher salt and cook until the potatoes are fork tender, about 6-8 minutes. Drain the water and set the potatoes aside.
- While the potatoes are cooking, add the bacon to a large skillet over medium-high heat and cook until the bacon is crisped, stirring often, about 6-8 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with a paper towel, leaving the bacon renderings in the pan. Add the chopped broccoli and the onion to the bacon renderings and cook over medium heat until softened, 3-4 minutes, then add the potatoes and bacon to the skillet, stir, and cook for 2-3 more minutes.
- Whisk the eggs and milk in a 4-cup measuring cup, and season with kosher salt and freshly ground black pepper. Top the potatoes and broccoli mixture with the shredded cheese and then pour the egg mixture evenly over the cheese. Cook the eggs lifting the edges of the eggs as they cook so that the egg mixture flows under the cooked portion and the egg is almost set. Place the skillet in the oven and cook for 20-25 minutes or until the egg is puffy and completely set. Slice and serve warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 190mg | 63% |
| Sodium | 306mg | 13% |
| Potassium | 394mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 24mg | 27% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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