This is one of my new favorite quick dishes! If you’ve never had a frittata before you are missing out! It sounds fancy but it’s so easy to make. A frittata is an Italian-style omelet that you begin cooking on the stovetop in a skillet and then finish off in the oven. The main ingredients are eggs but after that, you can add whatever you like. Almost any vegetable, breakfast meat, or cheese goes well.
What I love about this frittata is that it has my favorite breakfast ingredients in it: eggs, hashbrowns, cheese and bacon. Believe it or not, I used to not like bacon but now I am a bacon lover. It’s amazing and addicting. When I make this recipe I like to cook 1 extra piece just to snack on. Mmm!
- 5-6 slices bacon
- 2 cups (8 oz.) frozen hash brown potatoes, thawed
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1 3/4 cups shredded cheddar cheese
- 1/2 bunch green onions, chopped
- Sour cream, optional
1. Cook bacon in a 9-inch cast-iron skillet over medium heat until crisp, 6-8 minutes. Remove bacon and set it aside on a paper towel-lined cutting board. If needed, scrape brown bits from the pan with a metal spatula. Reserve 1 tablespoon of the drippings and coat the bottom of the pan. Add potatoes to skillet; cook 2 minutes, stirring occasionally. Preheat broiler.
2. Beat eggs in a medium bowl. Stir in milk, salt, and 1 cup of cheese. (You can also add in any small-diced vegetables you like). Add egg mixture to skillet; stir to combine. Cover; simmer until eggs are set on the bottom, 6 to 8 minutes. (Center will be wet.)
3. Uncover; top with reserved half of the bacon, remaining cheese, then the rest of the bacon. Transfer skillet to broiler; broil 5 to 6 inches from heat for 1 to 2 minutes or until eggs are set and cheese is melted. Garnish with chopped green onions.
Slightly adapted from The Comfort of Cooking