Bacon and Potato Frittata with Greens
Ingredients35 m servings 150 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 150 calories; 8.9 g fat; 6.6 g carbohydrates; 11.2 g protein; 196 mg cholesterol; 342 mg sodium. Full nutrition
ReviewsRead all reviews 19
Very good and very versatile. I swapped sausage for bacon and frozen spinach for chard (that's what I had available) and it still worked out perfectly.
Wow! Grew up in an Italian family, never really cared for frittatas. My friend asked me if I wanted to make one for dinner. Chef John is my go-to guy on Allrecipes. I figured if he liked it,...
I loved doing this - I had never made a frittata or used a broiler before. I used leftover thanksgiving potatoes and fresh spinach. I made it and then cut it into quarters and stuck it in the fr...
This was fantastic!! As are all of Chef John's recipes! I added onion, just because I love them, and a scoop of ricotta and some cream to the egg mixture. Delicious!
Turned out delicious. Made with bacon, onions, garlic, potatoes, salt n pepper, spinach, eggs, and cheddar cheese. added a pinch of baking powder to the eggs for some extra fluff.
I love this recipe! It was a hit in my house, easy to make, and works as a base recipe for other versions. I made mine with small, yellow-fleshed potatoes, cheddar and spinach. As the potatoes ...
Thanks for the great recipe. Recipe itself is great and very easy to change it to my taste. I have tried it with spinach, chive and other different combinations of cheese and such. For me, spina...