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.
- 02 Apr 2024
- Cook time 35 min
- Prep time 20 min
- 4 Servings
- 5 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 3.44g | 9% |
| Sugar 1.92g | 2% |
| Fat | |
| Fat 18g | 22% |
| Saturated 6g | 18% |
| Cholesterol 280mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 250mg | 46% |
| Vitamin B1 0.33mg | 27% |
| Vitamin B2 0.50mg | 38% |
| Vitamin B3 5mg | 33% |
| Vitamin B6 0.64mg | 38% |
| Vitamin B9 80ug | 19% |
| Vitamin B12 0.92ug | 38% |
| Vitamin C 30mg | 34% |
| Vitamin E 0.78mg | 5% |
| Vitamin K 3.19ug | 3% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.30mg | 0% |
| Iron, Fe 2.56mg | 23% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 320mg | 26% |
| Potassium, K 950mg | 28% |
| Selenium, Se 40ug | 70% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 2.14mg | 19% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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