I love breakfast. How can you not?! Any excuse to eat bacon or douse my plate in maple syrup! It’s my favourite meal – I could eat breakfast for breakfast, lunch, and dinner!
J and I love making yummy breakfasts at home on the weekends, but we often fall into making the same things – usually poached eggs, waffles, or french toast. The other weekend we decided to shake things up – I had just purchased a cast iron pan (!!!) and we’d bookmarked a frittata recipe in the Smitten Kitchen cookbook. Since I can never follow a recipe, we made a few tweaks (if I’m being perfectly honest, J made the majority of this breakfast while I practiced yoga on our roof! A good man he is!) The result was absolutely delicious – if a little more labour-intensive than just boiling water for a poached egg ;)
If you’ve got some extra time, or are making brunch for friends, this frittata is worth it!
- 6 pieces thick-cut bacon (regular bacon will work too - but thick-cut is so much better!)
- 2 tablespoons olive oil or 1 tablespoon butter if you're frying the potatoes
- 6 small-medium size potatoes, such as Yukon Gold, sliced into thin rounds (we used German Butterball potatoes from our CSA box!)
- salt and pepper, to taste
- 3 green onions, chopped
- 1/4 cup feta, chopped
- 6 eggs
- 2 tablespoons milk
- Cook the bacon, as you like (either frying, or baking, or in the microwave if you must!). Cut into chunks and set aside.
- Cook the potatoes. If you're in a rush, fry them with a nub (1 tbsp) of butter in a frying pan. If you have all the time in the world, toss the potato slices in 2 tbsp olive oil and salt and pepper them to taste. Put the potato slices into a cast iron skillet and roast in the oven at 400 degrees F for about 30 minutes. Don't worry if the potatoes don't cook all the way through, they'll cook more once the eggs are added!
- To assemble, arrange your cooked potatoes in even layers in a cast iron skillet. Dump the green onions, feta, and bacon chunks on top (this doesn't have to look pretty!). In a medium-size bowl, whisk the eggs and milk together and season with salt and pepper. Pour the egg mixture over the potato/bacon/feta/onion mixture in the skillet.
- Cover the skillet with aluminum foil and bake covered in a 400 degrees F oven for 30 minutes. Then remove foil and bake for another 15 minutes, until golden and slightly puffed. Cut into wedges and serve!