What is breakfast without potatoes and eggs? Poached or scrambled, home fries or hash browns? Avoid the tough decisions, and eat your eggs and potatoes in a single breakfast skillet! Throw in some bacon, feta, and scallions, and you instantly have a sophisticated break in your breakfast routine. I’ve made this frittata twice so far- once to test out the recipe for dinner and once for a brunch with my dog park friends. There’s lots to tell about the brunch, but I’ll share that later in the week. For now, let’s stick to my new favorite frittata!
To make the frittata, preheat your oven to 400º F. Take 3 russet potatoes, peel them, and cut them in half lenghtwise. Then, cut the potato halves crosswise into 1/4 inch slices. Spray a baking sheet very well with oil, and spread out the potatoes in a single layer. Spray the tops of the potatoes with more oil, and season them with salt and pepper. Put the potatoes into the oven to bake for approximately 30 minutes until the potatoes take on a golden brown color, but are not quite cooked through.
While the potatoes bake, prepare the frittata’s other ingredients. Take about 5 pieces of thick-cut bacon, and slice them cross wise into 1/4 inch matchsticks. Drop the bacon into a 10 inch skillet over medium heat, and cook it until the bacon is crispy and the fat is rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Take the skillet off of the heat, but leave the bacon fat in the skillet.
Also, dice 3 ounces of feta into small cubes, and thinly slice the white and light green parts of 4 or 5 green onions.
When the potatoes have browned, remove them from the oven and layer them into the bottom of the skillet. You might need to make 2-3 layers of the potatoes to get them all to fit.
On top of the potatoes, sprinkle the crisped bacon, cubed feta, and sliced green onions.
In a bowl, whisk together 6 large eggs and 2 tablespoons of milk. Season the mixture with salt and pepper.
Pour the egg mixture into the skillet, and then bake the frittata in the 400º F oven for approximately 30 minutes until the eggs are set and the feta has lightly browned.
Slice the frittata, and serve it right out of the skillet. The feta adds a subtle saltiness that I love with the eggy potatoes. I really can’t decide whether this frittata features the eggs or the potatoes more prominently. Give this recipe a try and then join in the wonderful debate!
This recipe is another winner adapted from the Smitten Kitchen Cookbook.
- Russet potatoes- 3
- Cooking spray
- Salt and pepper
- Bacon- 5 slices, thickly cut
- Green onions- 4 or 5
- Feta- 3 ounces
- Eggs- 6, large
- Milk- 2 tablespoons