Description
A delicious and hearty vegetarian potato frittata, perfect for breakfast or brunch.
Ingredients
Scale
- 2 strips thick-cut bacon, diced
- 2 medium Yukon gold potatoes, peeled and 1/2-inch diced (about 2 cups)
- 8 large eggs
- 3 tablespoons nonfat milk or milk of choice
- 11/2 teaspoon Dijon mustard
- 1/21/2 teaspoon kosher salt
- 1/41/2 teaspoon ground black pepper
- 1/3 cup shredded Gruyere (or sharp cheddar) cheese
- 1 cup roughly chopped fresh spinach
- 1/2 cup finely chopped green onions (about 3 medium)
- Dijon mustard, for flavor enhancement
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Prepare Your Skillet: Start by greasing a large cast-iron skillet. Make sure it is nice and shiny to prevent the frittata from sticking later. A well-greased surface helps the frittata slide out easily, so do not skimp on the oil.
- Cook The Potatoes: Once your skillet is ready, toss in the diced potatoes and sauté them until they are soft and golden, releasing a delicious aroma. Aim for a slight crispiness on the outside to keep the texture interesting, but do not walk away for too long or they might burn.
- Whisk The Eggs: While those potatoes are cooking, grab a bowl and whisk together the 8 large eggs, incorporating the 3 tablespoons of nonfat milk or milk of choice, 11/2 teaspoon of Dijon mustard, 1/21/2 teaspoon of kosher salt, and 1/41/2 teaspoon of ground black pepper. The mixture should be smooth with a lovely yellow hue.
- Add In Cheese: Stir in your favorite cheese, such as 1/3 cup of shredded Gruyere (or sharp cheddar), to the egg mixture. This will provide a rich flavor and creamy texture. Be careful not to add too much cheese, as it can make the frittata overly gooey instead of fluffy.
- Combine Everything: Once the potatoes are ready, reduce the heat, and pour the egg and cheese mixture over the potatoes. Gently mix to coat every potato with the egg mixture, being careful not to over stir, as this may result in a scrambled egg texture.
- Bake The Frittata: Slide your skillet into the oven and let it bake at 375 degrees F until the eggs are just set and the top has a nice golden color. Keep an eye on it as it bakes; you want it firm, but be cautious not to overcook, or it may become rubbery.
- Cool And Serve: After baking, remove the frittata from the oven and let it sit for a few minutes to cool, allowing it to firm up for easier cutting. Avoid rushing this step, as it could lead to a messy serving.
Notes
- Storage Tips: Refrigerate leftover potato frittata in an airtight container for up to 2 days. To freeze, store in an airtight container for up to 3 months.
- Expert Tips: To boost flavor without overpowering, consider adding Dijon mustard to the egg mixture. For even potato cooking and browning, a larger cast-iron skillet is recommended.
- Reheating Instructions: Reheat leftovers in a skillet over medium heat or in an oven at 350 degrees F until warmed through, approximately 10-15 minutes.
- Serving Suggestions: This frittata pairs well with a light salad for a balanced meal, or you can serve it with whole grain toast to round out breakfast. A fresh fruit salad can complement the dish beautifully.
- Recipe Variations: For added sweetness, try incorporating caramelized onions. Bell peppers can also be added for crunch. Substitute feta cheese for a Mediterranean twist.
- Ingredient Notes: When selecting potatoes, Yukon gold varieties add a creamy texture to the frittata. Ensure you fully grease your skillet to prevent sticking, or opt for a well-seasoned cast iron skillet for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 232
- Sugar: 1g
- Sodium: 0mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 234mg