Simple Frittata Recipe
When it comes to breakfast ideas, there are plenty of different dishes you can choose between. Some people prefer eggs, a side of bacon, and potatoes all on their own, but we think there's a much better way to serve all the important breakfast items — in the form of a frittata. This recipe is the complete meal and it includes bacon, eggs, potatoes, veggies, and a little sprinkle of feta cheese. Serve it on its own, or drizzle a little bit of tabasco over the top. Either way, it's fantastic. This recipe is great to make for a crowd, and it won't take you a long time to make it.
Recipe developer Catherine Brookes of Blue Sky Eating came up with this amazing recipe that checks all the boxes. "I love how many veggies and different flavors you can pack into the frittata, and the fact it's all cooked in one skillet!" Brookes shares. "I wanted to combine my favorite veggies together into one flavorful, protein packed dish," she adds, which is why she came up with this recipe.
Gather the ingredients for an easy frittata
The first thing you'll need to do is head to the store and gather all the ingredients. Pick up eggs, milk, salt, pepper, olive oil, bacon, a large baking potato, mushrooms, bell pepper, spinach, cherry tomatoes, and crumbled feta cheese. The potato is the special ingredient in this recipe. "It adds some carb to make the dish a complete meal, as well as a nice texture," Brookes says.
Once you have those ingredients, you can make this simple frittata.
Whisk the eggs and milk
The first thing you need to do is grab a large mixing bowl and begin to stir the base of the dish. Toss in the eggs and milk, and a little bit of salt and pepper,. to taste. Whisk until well-combined. Go ahead and set the eggs aside since you won't need them quite yet.
Fry up the bacon
Select a large, ovenproof skillet or cast iron pan and place it on your burner. Turn the heat to medium and add the olive oil. Once the olive oil is heated, add the bacon and fry until browned. This should only take a few minutes on each side.
Remove the bacon from the skillet and chop it into small pieces.
Pan fry the potatoes and preheat the oven
Add the sliced potatoes to the skillet and cook them until they're tender and browned. This should take about 10 minutes. Be sure to flip them at the 5 minute mark, or about halfway through. Once cooked, remove them from the skillet. Then, go ahead and preheat your oven to 350 F.
Add the remaining veggies
Add the last tablespoon of olive oil to the skillet and cook the mushrooms and bell peppers until they're softened.
Next, add the spinach and tomatoes to the pan and cook for another few minutes. You can move to the next step once the spinach wilts. Brookes also says that you could "definitely" swap these veggies out for your other faves if you're not a fan of one item or another.
Add the bacon, potatoes, and egg mixture
Now, you can add the bacon and potatoes back into the skillet. Stir to combine everything.
Pour the egg mixture over the contents of the skillet and sprinkle the crumbled feta cheese on top. Cook on medium heat for about 5 minutes.
Bake and serve
Finally, place the skillet in the oven for about 15 minutes, or until the egg is completely cooked through. After removing the skillet from the oven, allow at least 15 minutes for it to cool before you serve.
Once it's cooled, you can dig in. Brookes recommends serving "with rice, fries, or salad." And if you have anything left over? "You can keep leftovers in the fridge for 2 days and reheat portions in the microwave or oven," Brookes says.
- 12 large eggs
- ⅓ cup milk
- 2 tablespoons olive oil
- 4 slices bacon
- 1 large baking potato (peeled and thinly sliced into 1 ½" chunks)
- 6 ounces mushrooms (peeled and sliced)
- 1 yellow bell pepper
- 1 packed cup spinach
- 10 cherry tomatoes
- ⅓ cup crumbled feta cheese
- salt and pepper, to taste
- In a large mixing bowl, whisk together the eggs, milk, and salt and pepper, to taste.
- Heat 1 tablespoon of the olive oil in a large cast iron or ovenproof skillet on a medium setting and fry the bacon until browned (a few minutes on each side).
- Remove the bacon from the skillet and chop it into small pieces.
- Add the sliced potatoes to the skillet and cook until they're tender and browned (about 10 minutes, turning halfway through). Remove them from the skillet.
- Preheat the oven to 350 F.
- Add the remaining tablespoon of oil to the skillet and cook the mushrooms and pepper until softened (about 5 minutes).
- Add the spinach and tomatoes and cook for another few minutes, until the spinach is wilted.
- Add the bacon and potatoes back to the skillet and stir to combine.
- Pour the egg mixture over the contents of the skillet, then sprinkle the crumbled feta cheese on top and cook on a medium setting for 5 minutes.
- Place the skillet in the oven for another 15 minutes, or until the egg is completely cooked through.
- Allow the frittata to cool for about 15 minutes before serving.
| Calories per Serving | 547 |
| Total Fat | 36.3 g |
| Saturated Fat | 11.8 g |
| Trans Fat | 0.1 g |
| Cholesterol | 590.3 mg |
| Total Carbohydrates | 26.5 g |
| Dietary Fiber | 3.0 g |
| Total Sugars | 4.8 g |
| Sodium | 1,037.6 mg |
| Protein | 29.4 g |
