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Bacon and Potato Frittata with Greens

Rated as 4.88 out of 5 Stars

"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."
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Ingredients

35 m servings 150 cals
Original recipe yields 8 servings (1 frittata)

Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 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.
  3. 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.
  4. Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
  5. Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
  6. Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 150 calories; 8.9 g fat; 6.6 g carbohydrates; 11.2 g protein; 196 mg cholesterol; 342 mg sodium. Full nutrition

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Reviews

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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.

Perfect! We loved it.

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...

simple recipe, my 9 year old daughter and I made it together! fun project! Thanks