Potato Bacon Cheddar Frittata. This delicious frittata is an ideal, easy brunch idea. This recipe uses potatoes but leftover cooked pasta works too.
Potato Bacon Cheddar Frittata; we are planning an awesome Mothers Day Brunch at our house and the centre of that delicious meal will be an easy-to-make potato bacon cheddar frittata that’s a simple way to feed the crowd without spending all morning in the kitchen, especially if you are using leftover or previously prepared ingredients such as leftover ham, sausage or crisp cooked bacon. Frittatas also make good use of leftover plain pasta or potatoes; we use leftover roasted potato nuggets in this frittata recipe. You can find our Perfect Roast Potato recipe here.
Eggs at room temperature will cook faster and lighter than cold eggs. Place them in a bowl of lukewarm water for 15 minutes to warm them up if needed while you cook the bacon.
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- 3 cups diced roasted potatoes
- ½ pound crisp cooked bacon chopped
- ½ pound diced aged cheddar cheese
- ¼ cup chopped chives
- 10 large eggs preferably at room temperature
- ½ cup whipping cream
- ½ tsp salt
- ½ tsp pepper
- ½ tsp chili flakes optional
Heat a 12-inch oven safe skillet on the stove. Brush a little olive oil on the bottom and sides of the skillet.
Preheat oven to 350 degrees F.
When the skillet gets hot, remove it from the heat and sprinkle the potatoes, bacon, cheddar and chives over the entire surface of the skillet, in even layers.
Quickly whisk together the eggs, whipping cream, salt , pepper and chili flakes.
Bake at 350 degrees F for about 25 minutes or until the eggs have set at the center. Serve immediately.
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