Frittata
This Frittata is so fluffy, creamy, and packed with veggies, bacon, and THREE kinds of cheese! Only 15 minutes of prep required.
Servings: 6 people
Calories: 597kcal
Equipment
Ingredients
- 12 large eggs
- 1/2 cup heavy cream
- 1 1/2 teaspoons salt divided
- 6 slices bacon diced
- 1/2 yellow onion diced
- 3/4 - 1 pound Yukon gold potatoes peeled and cubed into 1/4 inch chunks
- 1/2 teaspoon freshly ground black pepper
- 2 cups baby spinach
- 4 cloves garlic minced
- 1 cup sharp cheddar cheese shredded
- 1 cup gruyere cheese shredded
- 1/4 cup finely grated parmesan cheese
Instructions
- Preheat oven to 400 degrees F.
- Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a medium sized bowl. Set aside.
- Place the diced bacon in a cold 10-12 inch cast iron skillet, then turn the heat to medium/medium-high heat.
- Cook the bacon, stirring occasionally, until crispy.
- Remove the bacon (set aside) and grease, reserving 2 tablespoons for frying the potatoes.
- Return the pan with 2 tablespoons bacon grease to medium heat.
- Add the onion, potatoes, pepper, and remaining 1 teaspoon salt.
- Cook, stirring regularly, until the potatoes are fairly tender and lightly browned, about 6 minutes.
- Add in the spinach and garlic, and cook for 30 seconds.
- Stir the bacon back in and spread everything into an even layer.
- Sprinkle the cheddar, gruyere, and parmesan cheese on top.
- Pour the egg mixture evenly over the vegetables and cheese.
- Cook for 1-2 minutes, or until you see the eggs at the edges of the pan beginning to set.
- Bake in preheated oven until the eggs are set, about 20-25 minutes.
- Cool for 5 minutes, slice into wedges, serve, and enjoy!
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Video
Nutrition
Serving: 1person | Calories: 597kcal | Carbohydrates: 27g | Protein: 32g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 461mg | Sodium: 1151mg | Potassium: 867mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2199IU | Vitamin C: 30mg | Calcium: 508mg | Iron: 3mg