Potato Bacon And Spinach Frittata Recipes

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SPINACH POTATO VEGGIE FRITTATA



Spinach Potato Veggie Frittata image

Watch recipe video above. This Spinach Potato Veggie Frittata packs in six to seven cups of veggies and has a creamy, custard like texture that's incredible. It's great when you want to feed a crowd, or meal prep a healthy breakfast for the week.

Provided by Richa

Categories     Breakfast

Time 45m

Number Of Ingredients 18

8 Eggs (large )
1/2 cup Milk
1/2 cup Cream
1/4 cup Mozzarella (shredded)
1 teaspoon Salt
3/4 teaspoon Pepper
2 tablespoon Olive Oil
1/2 cup Onions (chopped)
2 Garlic cloves (thinly sliced)
1/2 cup Broccoli florets
1/2 cup Red Bell Peppers (chopped )
1/2 cup Zucchini (diced )
2 Potatoes (cooked, peeled and diced)
1/2 cup Spring Onions (chopped )
2 cups Baby Spinach leaves
1/2 cup Mozzarella (grated )
1/2 cup Feta cheese (crumbled )
1/4 cup Parmesan (shredded )

Steps:

  • Preheat the oven to 200 degrees celsius. Place the wire rack in the center of the oven.
  • Break eggs in a medium bowl, add milk, cream, mozzarella, salt and pepper and whisk together till the eggs are just broken.
  • Warm oil in a 10" skillet (preferably cast iron or an oven proof skillet). Saute onions, garlic, broccoli, bell peppers and zucchini for 5-7 minutes, till softened. Add the potatoes, spring onions and spinach and give it a stir. Cover and cook for a couple of minutes till the greens are wilted.
  • Distribute the vegetables evenly to cover the bottom of the skillet, add a layer of grated mozzarella and pour the egg mixture into the skillet over the vegetables and cook on a slow flame for a couple of minutes until the eggs are just beginning to set around the edges.
  • Sprinkle crumbled feta and parmesan over the egg mixture and place the skillet in the oven till the eggs are set, about 20-22 minutes (start checking around the 15 minutes mark - you can insert a fork in the middle to see if the eggs are cooked). Once set, switch the oven setting to grill (or broil) and grill the top till golden, about 2 minutes.
  • Remove from the oven and let the frittata sit for 3-4 minutes before slicing. Serve the frittata with a salad on the side.

Nutrition Facts : Calories 372 kcal, Sugar 4 g, Sodium 799 mg, Fat 25 g, SaturatedFat 12 g, Carbohydrate 19 g, Fiber 3 g, Protein 17 g, Cholesterol 272 mg, ServingSize 1 serving

BACON AND POTATO FRITTATA WITH GREENS



Bacon and Potato Frittata with Greens image

This is a wonderful meal anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day.

Provided by Chef John

Categories     Breakfast and Brunch     Potatoes

Time 35m

Yield 8

Number Of Ingredients 9

6 slices bacon, chopped
1 potato, peeled and sliced into thin 1-inch pieces
2 tablespoons water, or as needed
1 clove garlic, thinly sliced
½ teaspoon red pepper flakes
salt and ground black pepper to taste
1 bunch Swiss chard, chopped
8 eggs, beaten
⅓ cup grated Parmesan cheese

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
  • Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
  • Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
  • Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
  • Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 6.6 g, Cholesterol 196.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 342 mg, Sugar 1 g

POTATO & BACON FRITTATA



Potato & Bacon Frittata image

This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it's tasty with almost any type of cheese. -Mariela Petroski, Helena, Montana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

10 large eggs
1/4 cup minced fresh parsley
3 tablespoons 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
8 bacon strips, chopped
2 medium potatoes, peeled and thinly sliced
2 green onions, finely chopped
4 fresh sage leaves, thinly sliced
1 cup shredded pepper Jack cheese
2 plum tomatoes, sliced

Steps:

  • Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.

Nutrition Facts : Calories 287 calories, Fat 21g fat (8g saturated fat), Cholesterol 295mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

SPINACH AND POTATO FRITTATA



Spinach and Potato Frittata image

This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.

Provided by Cheryl Leiser Harding

Categories     Breakfast and Brunch     Potatoes

Time 30m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
⅓ cup milk
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  • In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g

SPINACH FRITTATA WITH BACON AND CHEDDAR



Spinach Frittata With Bacon and Cheddar image

This frittata is made with fresh spinach, bacon, and cheddar cheese and serves four to six people. It's perfect for a holiday brunch or even dinner.

Provided by Danilo Alfaro

Categories     Breakfast     Brunch

Time 35m

Yield 6

Number Of Ingredients 7

8 eggs
1/2 cup whole milk
1/2 pound fresh spinach (rinsed, dried, and torn into roughly 1-inch pieces)
8 slices bacon
1/2 large onion (peeled and diced)
1 cup cheddar cheese (grated)
Kosher salt (to taste)

Steps:

  • Gather the ingredients. Preheat the oven to 450 F.
  • Cook the bacon in a cast-iron skillet over medium-low heat until crispy.
  • Remove from the pan, drain on paper towels, and set aside. Reserve about 2 tablespoons of bacon fat.
  • When the bacon is cool, crumble it or roughly chop into 1/4-inch pieces.
  • Heat the reserved bacon fat, add the diced onion, and sauté for 2 to 3 minutes or until it's slightly translucent.
  • Turn off the heat, add the spinach pieces, and stir with a wooden spoon for a minute until the leaves are fully wilted.
  • In a glass mixing bowl, thoroughly beat the eggs until nice and frothy.
  • Add the milk and stir until combined. Season to taste with kosher salt .
  • Pour the egg mixture into the skillet over the onion and spinach. Sprinkle the bacon pieces on top and stir to distribute the ingredients evenly.
  • Place the skillet over medium heat and cook, without stirring, for about 5 minutes or until the egg begins to set.
  • Add the grated cheese, sprinkling it evenly across the top (do not stir), and transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

Nutrition Facts : Calories 269 kcal, Carbohydrate 5 g, Cholesterol 284 mg, Fiber 1 g, Protein 20 g, SaturatedFat 8 g, Sodium 620 mg, Sugar 2 g, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

BACON AND POTATO FRITTATA



Bacon and Potato Frittata image

Provided by Gina Marie Miraglia Eriquez

Yield Makes 4 servings

Number Of Ingredients 13

8 large eggs
2 tablespoons chopped fresh basil, parsley, or tarragon
3 tablespoons grated parmesan
Salt and freshly ground black pepper
6 slices bacon, chopped
1 pound potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons 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 ounces sliced Provolone (5 to 6 slices), optional
Special equipment: 10-inch heavy ovenproof skillet, preferably nonstick or cast-iron; heat-proof rubber spatula

Steps:

  • 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.

BACON AND SPINACH FRITTATA RECIPE



Bacon and Spinach Frittata Recipe image

Simple recipe for an easy frittata. Baked scrambled eggs in a cast iron skillet with bacon, spinach, swiss cheese, grape tomatoes, green onions and cream.

Provided by Steve Cylka

Categories     Breakfast

Time 55m

Number Of Ingredients 9

8 slices bacon (diced)
2 1/2 cups fresh spinach
1 cup grape tomatoes (halved)
3 green onions (thinly sliced)
8 large eggs
1 cup milk
1 1/2 cups swiss cheese (grated)
1 tsp salt
1/2 tsp black pepper

Steps:

  • Saute the bacon in a 10 inch cast iron skillet over medium heat, stirring often. Once the bacon is browned and cripy, scoop out of the skillet and let drain on some paper towel.
  • Drain most of the bacon grease out of the skillet, leaving about 1-2 tbps of the grease in the skillet.
  • Add the fresh spinach and cook just until it has wilted.
  • Evenly spread the bacon, grape tomatoes, green onions and 1 1/4 cups of the swiss cheese in the skillet.
  • Whisk together the eggs, milk, salt and pepper in a bowl. Pour the egg mixture evenly in the skillet.
  • Bake in a 375F oven for 25 minutes. Sprinkle the remaining 1/4 cup of swiss cheese on top and bake another 5 more minutes.

SPINACH AND POTATO FRITTATA



Spinach and Potato Frittata image

Provided by Sandra Lee

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

3 tablespoons canola oil, divided
2 teaspoons salt
1/2 teaspoon ground black pepper
1 russet potato, thinly sliced
1/2 medium yellow onion, diced
2 teaspoons chopped garlic
1 (10-ounce) box frozen chopped spinach, thawed and water squeezed out
4 eggs
1 cup milk
1/2 cup shredded mozzarella cheese
Nonstick cooking spray

Steps:

  • Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
  • In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
  • In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
  • In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
  • Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
  • Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.

SPINACH, POTATO, AND BACON FRITTATA



Spinach, Potato, and Bacon Frittata image

Make and share this Spinach, Potato, and Bacon Frittata recipe from Food.com.

Provided by SweetSueAl

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

10 large eggs
3 tablespoons half-and-half
salt and pepper (to taste)
1/2 cup goat cheese (crumbled)
1 (6 ounce) bag Baby Spinach
3/4 lb yukon gold potato, peeled and cut into 1/2-inch pieces
6 slices bacon, cut crosswise into 1/4-inch strips

Steps:

  • Adjust oven rack about 5 inches from heating element and set oven to broil.
  • Whisk eggs, half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl until combined. Stir in 1/4 cup cheese.
  • Microwave spinach in large microwave-safe bowl, covered with plastic wrap, on high power until wilted, about 90 seconds. Transfer spinach to clean dish towel and squeeze out excess liquid.
  • Microwave potatoes in now-empty bowl, covered with plastic wrap, on high power until tender, about 5 minutes.
  • Meanwhile, fry bacon in medium nonstick ovensafe skillet over medium heat until crisp, about 6 minutes. Transfer bacon to plate lined with paper towel and pour off all but 1 tablespoon fat from skillet.
  • Add potatoes to skillet and cook until golden brown, about 5 minutes.
  • Add spinach, bacon, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes.
  • Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds.
  • Sprinkle remaining cheese over top.
  • Broil until surface is spotty brown, 3 to 4 minutes (eggs should be slightly wet and runny inside). Remove from oven and let stand 5 minutes to finish cooking.
  • Slide frittata onto platter and cut into wedges.

Nutrition Facts : Calories 437.9, Fat 29.3, SaturatedFat 9.8, Cholesterol 556, Sodium 499.9, Carbohydrate 20.4, Fiber 2.5, Sugar 1.9, Protein 22.8

SPINACH, BACON, AND POTATO FRITTATA



Spinach, Bacon, and Potato Frittata image

With the potatoes, spinach and lettuce already prepped, this egg dinner will be ready in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 10

6 large eggs
1 cup ricotta cheese
1/4 cup grated Parmesan
Coarse salt and ground pepper
5 strips bacon, cut into 1/2-inch pieces
5 boiled potatoes, quartered
2 bunches spinach (about 10 ounces each), trimmed, washed, and roughly chopped
2 tablespoons extra-virgin olive oil
2 teaspoons white-wine vinegar
1 head Boston lettuce

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • In a medium nonstick ovenproof skillet, cook bacon over medium-high until crisp, 6 to 7 minutes. Drain all but 1 teaspoon fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.
  • Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes.
  • Run a rubber spatula around edge of frittata and slide it onto a serving plate. Whisk together oil and vinegar; season with salt and pepper. Toss lettuce with dressing. Serve frittata with salad.

Nutrition Facts : Calories 412 g, Fat 29 g, Fiber 3 g, Protein 25 g

BACON AND MUSHROOM FRITTATA



Bacon and Mushroom Frittata image

Start your day with this bacon and mushroom frittata and we can guarantee you'll feel full and happy! This is an excellent breakfast, brunch, or lunch option thanks to its spinach and mushroom fillings. The fried bacon brings some crispiness to the rest of it. Give it a golden color by topping it with grated Cheddar before popping it in the oven!

Provided by Andrei Gusty

Categories     Bacon, Breakfast & brunch, Eggs & cheese, Fruit & vegetables, gluten-free, low calorie, low carb, nut-free, salty

Time 40m

Yield 6

Number Of Ingredients 11

5 ounces of bacon, chopped
3 garlic cloves, diced
1 fresh thyme sprig
5 ounces of mushrooms, sliced
2 tablespoons of extra virgin olive oil
salt
pepper
2 cups of baby spinach
8 whisked eggs
¼ cup heavy cream
4 ounces of cheddar, shredded

Steps:

  • Add the bacon to a skillet over medium heat. Cook and stir until crispy and brown. Transfer to a bowl, taking care to leave the drippings and the bacon fat in the pan.
  • Use the same skillet to cook the garlic in the bacon fat. Cook and stir until the garlic starts browning.
  • Add the fresh thyme and mushrooms, drizzle them with olive oil, and season with salt and pepper. Cook and stir until the mushrooms start changing color.
  • Continue by adding the fried bacon and baby spinach and cook for 1-2 minutes. Mix the whisked eggs with the heavy cream and add them, too. Stir once and cook for 3-4 minutes.
  • Add the Cheddar, then bake for 15 minutes at 370⁰F/185⁰C.

Nutrition Facts : Calories 356 calories, Protein 14 grams, Fat 32 grams, Carbohydrate 3 grams

POTATO, BACON AND SPINACH FRITTATA



Potato, Bacon and Spinach Frittata image

Make and share this Potato, Bacon and Spinach Frittata recipe from Food.com.

Provided by Stardustannie

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 potatoes, Peeled
1 tablespoon olive oil
1 onion, Sliced Thinly
4 slices bacon, Chopped Fine
8 large spinach leaves, Shredded Finely
6 eggs
1/2 cup milk
1/2 cup cheddar cheese, Grated

Steps:

  • Cut potatoes into 2cm cubes.Boil, steam or microwave until just tender,drain.
  • Heat oil in a large non stick pan, cook bacon and onion until onion is soft. Add potatoes stir till browned slightly. Add spinach until just wilted.
  • Whisk eggs and milk in large bowl.
  • Pour egg mixture into pan, cook tilting, over medium heat until egg is almost set.
  • Sprinkle frittata with cheese and place under grill until cheese is melted and browned lightly.

Nutrition Facts : Calories 495.9, Fat 27.1, SaturatedFat 9.9, Cholesterol 351.8, Sodium 410.1, Carbohydrate 42.3, Fiber 5.1, Sugar 3.5, Protein 21.1

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Calories 471 per serving


BACON AND SPINACH FRITTATA RECIPE - PALEO PLAN
2015-10-19 Cook your bacon in a skillet till crisp. Remove bacon from skillet and set aside. Add the spinach to the skillet (and bacon fat) and cook until just wilted. Pour the egg mixture into the skillet and season with salt and pepper. Bake for 15-20 minutes, until eggs are set. Top with cooked bacon before serving.
From paleoplan.com
Servings 4
Total Time 35 mins
Estimated Reading Time 50 secs


BACON, SPINACH, POTATO FRITTATA RECIPE - RTE.IE
2016-11-24 Bacon, Spinach, Potato Frittata recipe Updated / Thursday, 24 Nov 2016 16:03. Bacon, Spinach, Potato Frittata recipe . A perfect lunch or dinner dish. You could also include red peppers, mushrooms ...
From rte.ie
Estimated Reading Time 1 min


INDULGENT SPINACH, BACON, CHEESE AND POTATO FRITTATA ...
“Your best frittata ever.” Spinach, bacon, cheese, eggs. Traditional and delicious. Indulgent spinach, bacon, cheese and potato frittata recipe. Ingredients: 100g of lardons (we used home cured ones, chopped streaky bacon slices will do at a pinch) 2-3 medium potatoes, peeled, sliced and cooked until soft; 2-3 tblsps of chopped parsley; 6 ...
From cottagesmallholder.com


POTATO BACON AND SPINACH FRITTATA RECIPES
spinach-bacon frittata The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime. Also try:Potato-Leek Frittata, Ham, Zucchini, and Gruyere Frittata, and Tomato, Scallion, and Cheddar Frittata.
From tfrecipes.com


10 BEST GRATED POTATO FRITTATA RECIPES | YUMMLY
2021-10-01 Caramelised Onion and Potato Frittata Best Recipes Australia egg, balsamic vinegar, baby spinach, low fat cheddar cheese, lemon thyme and …
From yummly.com


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