If you have to make breakfast or brunch on a weekend, there’s nothing better than a frittata. A frittata is quick, easy, delicious, and cheap to make. Only utilizing one pan makes it a quick and easy cleanup too. As far as cooking the optimal meal goes, a frittata checks all the boxes.
I love making frittatas. It doesn’t get any easier than my Trader Joe’s Frittata, but this Loaded Baked Potato Frittata isn’t that much more difficult.
- Using a cast iron skillet, the first step is to fry the bacon.
- Leaving the bacon grease in the skillet, add the potatoes and bake until about half way cooked.
- Now mix in the crispy bacon and green onion.
- Top with cheddar cheese.
- Lastly, pour beaten eggs over and bake.
What is a Frittata?
The frittata is an Italian egg-based dish with a rich history that dates back several centuries. While the exact origins are unclear, frittatas have been a staple of Italian cuisine, particularly in regions such as Rome and Southern Italy, where they are commonly enjoyed as a versatile and satisfying meal.
The word “frittata” is derived from the Italian verb “friggere,” which means “to fry.” Historically, frittatas were made by frying beaten eggs and combining them with various ingredients, including vegetables, meats, cheeses, and herbs. This cooking method allowed for the use of leftovers or readily available ingredients, making frittatas a practical and economical dish.
Frittatas gained popularity among Italian peasants and working-class families who needed affordable and nourishing meals. The dish was traditionally prepared in a skillet or frying pan, cooked slowly over low heat to ensure even cooking and a light, fluffy texture. Frittatas were often enjoyed as a complete meal, served hot or at room temperature, and were suitable for any time of day.
Over time, frittatas evolved and adapted to different regional variations and personal preferences. Today, there is a wide variety of frittata recipes, each with its own unique combination of ingredients and flavors. Some popular additions include vegetables like spinach, mushrooms, zucchini, and potatoes, as well as various cheeses, herbs, and cured meats.
Loaded Baked Potato Frittata
4
servings10
minutes50
minutes1
hourCrispy bacon, green onion, baked potatoes, and cheddar cheese combine to create a loaded baked potato frittata
Ingredients
8 ounces bacon
10 large eggs
2 pounds russet potatoes, chopped
1 cup green onion, chopped
2 cups cheddar cheese, grated
1/4 cup heavy whipping cream
1 teaspoon salt
1 teaspoon pepper
(optional) sour cream
Directions
- Preheat the oven to 350°.
- Cook the bacon in a cast iron skillet over medium-high heat for 7-8 minutes, until it’s fully cooked. Remove the bacon with a slotted spoon leaving behind any grease. Once the bacon cools enough, chop into small bits to be added back in later.
- Add the potatoes to the cast iron skillet and thoroughly coat with the bacon grease. Bake in the preheated oven for 15 minutes, until the potatoes are cooked roughly half way through.
- Remove the potatoes from the oven. Top with bacon, green onion, and cheese. Evenly distribute these ingredients across the skillet.
- Beat together the eggs, heavy whipping cream, salt, and pepper. Gently pour into the skillet and shake to evenly distribute around the rest of the ingredients. Bake for 25 minutes. To test its doneness, stick a knife in the center of the frittata. If it comes out clean, it’s finished.
- Top with sour cream to create a truly loaded baked potato frittata.