So I am not at all an eggs-for-breakfast person. Really I’m not a savory-foods-for-breakfast person. I hands down always prefer something sweet, hence the breakfast bars I eat literally every day and the chocolate quinoa muffins that fill in the gaps from time to time (both are great sweet breakfast items with enough substance to keep you filled up in the morning).
But this frittata might have won we over.
We started what may become a new tradition this past weekend and had brunch for Father’s Day at my parents house. My mom made cinnamon rolls and yogurt parfaits, my dad made peach mimosas, and I made this frittata which I had been eyeing in the Smitten Kitchen Cookbook for awhile but never felt I had enough people to make it for (now I see though, that this would also be a perfect dinner food when you want breakfast for dinner).
It has a largely potato base, which I am always a fan of, with bacon (always good), and scallions (one of my preferred alternatives to onions). The eggs layer themselves lightly throughout the frittata, but the best part is the feta. It makes everything feel creamy and cheesy and fluffy.
I am in love with this frittata, and while I may not make it for breakfast all the time, it is definitely going on our dinner rotation.
I am in love with this frittata. It has a substantial potato base with creamy and cheesy eggs to hold it together, salty bacon, and subtle flavor of scallions. Honestly I cannot imagine a frittata being any more ideal than this.
- 1 3/4 lb. yukon gold potatoes, peeled and sliced into 1/4 to 1/2 inch half-moon pieces
- Olive or vegetable oil
- Kosher salt
- 1/4 lb. thick cut bacon
- 1/2 bunch scallions, thinly sliced
- 2/3 cup crumbled feta
- 6 large eggs
- 2 tablespoons milk
- Begin by cooking the potatoes. Preheat oven to 400 degrees F. Place the potatoes on a foil lined rimmed baking sheet. Drizzle generously with oil. Season generously with salt and pepper. Then use your hands to toss them together, making sure the potatoes are all well coated in oil, as well as the bottom of your baking sheet. Roast for about 30 minutes, tossing them halfway through, until the potatoes are mostly cooked through and some are beginning to turn golden brown.
- Cook the bacon in a 9 inch cast iron pan oven medium heat until crisp. You can either cook it whole and then crumble it up, or you can slice the bacon into thin strips and cook it. When the bacon is done, remove it from the pan. Lower the heat to low.
- Add another drizzle of oil to the pan and swirl it around to make sure it coats the bottom of the pan as well as the sides.
- Arrange the potatoes in the bottom of the pan. Then sprinkle the bacon, scallions, and feta evenly over the potatoes.
- In a large bowl, whisk together the eggs and milk, along with a pinch of salt and pepper. Pour the eggs evenly over the other ingredients in the pan.
- Cover the skillet with foil and bake for 20 minutes. Then remove the foil and bake for 10 more minutes. (Or if you are like me, you can bake it largely without the foil at all because you forget.) When it is done, it will be set in the center and the edges will appear golden brown.
- Cut into wedges and serve warm.
adapted from The Smitten Kitchen Cookbook