Bacon-Potato Frittata
This turkey bacon-potato frittata features crispy turkey bacon, tender potatoes, and fluffy eggs for a quick and satisfying meal any time of day.
Ingredients
Main ingredients
- 8 large large eggs
- 6 strips turkey bacon (chopped)
- 2 medium potatoes (diced)
- 1/2 cup heavy cream
- 1/4 cup fresh chives (chopped)
- 1/2 cup cheddar cheese (grated)
- to taste Salt and pepper To season the egg mixture
- 2 tablespoons olive oil For cooking the potatoes
Instructions
Preparation
- Preheat oven to 375°F.
- Heat a skillet over medium and cook the chopped turkey bacon until crispy; remove turkey bacon and drain on paper towels, leaving drippings in the pan.
- Add the olive oil (if needed) and the diced potatoes to the same skillet; cook, stirring occasionally, until potatoes are golden and tender, about 8–10 minutes.
- Whisk eggs and heavy cream together in a bowl; season with salt and pepper.
- Pour the egg mixture evenly over the browned potatoes in the skillet.
- Scatter the cooked turkey bacon and grated cheddar over the eggs. Cook on the stovetop 2–3 minutes until edges begin to set.
- Transfer the skillet to the preheated oven and bake 15–20 minutes, until the center is fully set and the top is lightly golden.
- Remove, let rest 2 minutes, then sprinkle chopped chives and slice to serve.
Notes
Pairs well with a salad, crusty bread, tortillas. For leftovers, let cool, store in an airtight container for up to 3 days, freeze for up to 1 month.