Description

This Potato Frittata is a hearty and satisfying dish perfect for breakfast, brunch, or a light dinner. It features tender Yukon gold potatoes, crispy bacon, fresh spinach, and savory cheese all baked together in an ovenproof skillet. Easy to prepare and bursting with flavor, this frittata is a great way to enjoy a wholesome meal packed with protein and veggies.

Ingredients

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Protein and Dairy

2 strips thick-cut bacon diced
8 large eggs
3 tablespoons nonfat milk or milk of choice
1/3 cup shredded gruyere, sharp cheddar, or other similar melty cheese

Vegetables and Aromatics

2 medium Yukon gold potatoes peeled and 1/2-inch diced (about 2 cups)
1 cup roughly chopped fresh spinach
1/2 cup finely chopped green onions (about 3 medium)

Seasonings

1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

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Instructions

Preheat the Oven: Place a rack in the center of your oven and preheat it to 350 degrees Fahrenheit to ensure even baking.
Cook the Bacon: In a large 12-inch ovenproof skillet with high sides over medium low heat, cook the diced bacon, stirring occasionally for about 8 to 10 minutes until crisp and the fat has rendered. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain excess fat.
Cook the Potatoes: Using the bacon drippings left in the skillet, add the diced Yukon gold potatoes. Cook for 8 to 10 minutes, stirring gently from time to time, until the potatoes are tender and golden brown.
Prepare Egg Mixture: While potatoes are cooking, whisk together eggs, Dijon mustard, milk, kosher salt, and black pepper in a medium bowl until fully combined. Stir the shredded cheese into the mixture.
Cook Greens: Once the potatoes are tender, add the chopped spinach and green onions to the skillet. Stir and cook for 1 to 2 minutes until the greens are wilted.
Combine Ingredients: Return the crisp bacon to the skillet and spread the potatoes, greens, and bacon into an even layer to prepare for the egg mixture.
Add Egg Mixture and Bake: Carefully pour the egg and cheese mixture evenly over the potato and vegetable layer, smoothing the top. Place the skillet in the preheated oven and bake for 20 minutes or until the eggs are just set.
Serve: Remove the frittata from the oven, slice, and serve immediately while warm for best flavor and texture.

Notes

TO STORE: Refrigerate leftover potato frittata in an airtight container for up to 2 days.
TO REHEAT: Warm the frittata gently in the microwave or in a baking dish in a 350 degree F oven until heated through.
TO FREEZE: Freeze leftover frittata in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
TO MAKE VEGETARIAN: Omit the bacon and cook the potatoes in 2 tablespoons extra virgin olive oil instead of bacon drippings.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 2 g
Sodium: 450 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 320 mg