Breakfast frittata
Start your day right with this hearty and delicious breakfast frittata! Packed with golden potatoes, crispy bacon, savory mushrooms, and fluffy eggs, this easy-to-make dish is perfect for a nutritious and satisfying morning meal.
Cook time 35 min
Prep time 20 min
Ingredients:
3 potatoes1 tbsp olive oil
4 bacon strips
1/2 cup mushrooms
5 eggs
The breakfast frittata is a delicious and versatile dish perfect for a satisfying morning meal. Combining hearty potatoes, savory bacon, and nutritious mushrooms with eggs, this recipe is sure to become a staple in your breakfast repertoire. It's easy to customize with your favorite vegetables or cheeses, making it a go-to option for busy mornings or weekend brunches.
Instructions:
- Peel the potatoes and cut them into thin slices.
- Place the potato slices in a microwave-safe bowl, add a splash of water, cover with a microwave-safe lid, and microwave on high for about 5-6 minutes, until slightly tender but not fully cooked. Drain and set aside.
- While the potatoes are in the microwave, heat a large, oven-safe skillet over medium heat.
- Add the bacon strips and cook until crispy, about 6-8 minutes, turning occasionally.
- Once the bacon is crisp, remove it from the skillet and place it on a paper towel-lined plate to drain. Once cooled, chop the bacon into bite-sized pieces. Leave the bacon grease in the skillet.
- In the same skillet with the bacon grease, add the mushrooms.
- Sauté the mushrooms for about 4-5 minutes, until they are browned and have released their moisture.
- Remove the mushrooms from the skillet and set aside.
- Add 1 tablespoon of olive oil to the skillet and heat over medium-low.
- Carefully add the pre-cooked potatoes to the skillet in an even layer. Season with a pinch of salt and pepper.
- Cook the potatoes for 5-7 minutes, until they begin to brown and become crispy.
- In a medium bowl, crack the eggs and whisk them until they are well beaten.
- Season the eggs with a pinch of salt and pepper.
- Once the potatoes are cooked and slightly crispy, reduce the stovetop heat to low.
- Evenly distribute the sautéed mushrooms and chopped bacon over the potatoes in the skillet.
- Pour the beaten eggs over the potatoes, mushrooms, and bacon, ensuring it spreads evenly.
- Let the frittata cook on the stovetop over low heat until the edges start to set, about 3-5 minutes.
- Preheat your oven's broiler to high.
- Transfer the skillet to the oven and place it under the broiler.
- Broil the frittata for 3-5 minutes, or until the top is golden brown and the eggs are fully set.
- Keep a close eye on it to prevent burning.
- Remove the skillet from the oven using oven mitts (be careful, it will be very hot!).
- Let the frittata cool in the skillet for a few minutes before slicing.
- Cut the frittata into wedges and serve warm.
Tips:
- For a lighter version, substitute the bacon with turkey bacon or omit it for a vegetarian option.
- Make sure to evenly slice the potatoes to ensure they cook uniformly.
- Use a non-stick, oven-safe skillet for the best results when transferring the dish from stovetop to oven.
- Be cautious not to overcook the frittata to maintain a fluffy texture; it should be just set in the center when done.
- Feel free to add your choice of fresh herbs like parsley or chives for an added burst of flavor.
This breakfast frittata is a delicious and balanced way to start your day. By following the steps and tips provided, you can enjoy a satisfying meal packed with flavors and nutrients. Customize it to suit your preferences and enjoy the convenience and versatility this frittata brings to your morning routine. Happy cooking!
Nutrition per serving
4 ServingsCalories 330kcal
Protein 20g
Carbohydrates 27g
Fiber 3.44g
Sugar 1.92g
Fat 18g
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