Potato Bacon Feta Breakfast Frittata

Tuesday, September 16, 2014 0 0

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!

Ingredients for Potato Bacon Fritatta

Potato Bacon Feta Breakfast Frittata
A special weekend breakfast for when you have extra time to enjoy your coffee and cook a lovely meal. Also makes for a great brunch to serve your friends!
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 6 pieces thick-cut bacon (regular bacon will work too - but thick-cut is so much better!)
  2. 2 tablespoons olive oil or 1 tablespoon butter if you're frying the potatoes
  3. 6 small-medium size potatoes, such as Yukon Gold, sliced into thin rounds (we used German Butterball potatoes from our CSA box!)
  4. salt and pepper, to taste
  5. 3 green onions, chopped
  6. 1/4 cup feta, chopped
  7. 6 eggs
  8. 2 tablespoons milk
Instructions
  1. Cook the bacon, as you like (either frying, or baking, or in the microwave if you must!). Cut into chunks and set aside.
  2. 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!
  3. 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.
  4. 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!
Adapted from Smitten Kitchen cookbook
the lovely kitchen http://www.thelovelykitchen.org/

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