Skip to content

Potato, Bacon, Feta Frittata

January 3, 2013

by Elizabeth


Strong ditto to everything Emily said regarding the fabulous Smitten Kitchen cookbook. We promise not to start cooking and sharing exclusively from le book (you should really buy your own!), but while we’re on the subject why don’t we talk about this frittata for just a sec?

Frittata close up

The best part about this frittata is the feta. No, not just because I’m a cheese-a-holic. Because the salty feta is the perfect contrast to the creamy potatoes and eggs. Of course the bacon doesn’t hurt either. But this is a far cry from the standard bacon cheddar omelette/ breakfast sandwich/ scramble/ everyotherfoodyouputbacon on. Feta makes breakfast better, trust.

Potato, Bacon, Feta Frittata, adapted from The Smitten Kitchen Cookbook

serves 4-6

1 3/4 lbs yukon gold or other small potatos, sliced 1/4 inch thick

3 tablespoons olive oil

kosher salt and black pepper

1/4 lb bacon, cut into small dice

4 scallions or 12 chives, thinly sliced

2/3 cup crumbled feta

6 large eggs*

2 tablespoons milk, cream or half-and-half

Preheat oven to 400˙. Toss potatoes with olive oil on a large baking sheet. Sprinkle generously with salt and pepper. Roast for 30-40 minutes, until they are mostly cooked through and starting to brown at the edges.

Cook bacon in a cast iron skillet (Deb says to use a 9 inch, I only had a 12 inch pan*). When bacon is crisp, remove with a slotted spoon and set aside. Discard all but 2 tablespoons oil. Swirl the remaining oil around the pan, making sure to cover the sides too. Arrange the potatoes evenly in the skillet. Scatter with bacon, scallions, and feta. Mix eggs and milk with a dash of salt and pepper in a separate bowl, then pour over the potatoes. Cover with foil, and bake for 20 minutes. Remove foil and bake for 10-15 minutes more, until set in the center.

* If using a larger, 12 inch skillet like I did, I would up the eggs to 8. 6 eggs wasn’t enough to fully cover the potatoes in such a wide skillet. Also, it might not take as long in the oven in a wider skillet – I only cooked mine for 15 minutes with foil, and another 5 without.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: