Best Spinach Bacon And Potato Frittata Recipes

Potato, Bacon and Spinach Frittata image

Provided by Stardustannie

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 potatoes, Peeled
1 tablespoon olive oil
1 onion, Sliced Thinly
4 slices bacon, Chopped Fine
8 large spinach leaves, Shredded Finely
6 eggs
1/2 cup milk
1/2 cup cheddar cheese, Grated

Steps:

Cut potatoes into 2cm cubes.Boil, steam or microwave until just tender,drain.
Heat oil in a large non stick pan, cook bacon and onion until onion is soft. Add potatoes stir till browned slightly. Add spinach until just wilted.
Whisk eggs and milk in large bowl.
Pour egg mixture into pan, cook tilting, over medium heat until egg is almost set.
Sprinkle frittata with cheese and place under grill until cheese is melted and browned lightly.

Nutrition Facts : Calories 495.9, Fat 27.1, SaturatedFat 9.9, Cholesterol 351.8, Sodium 410.1, Carbohydrate 42.3, Fiber 5.1, Sugar 3.5, Protein 21.1

Spinach, Bacon, and Potato Frittata image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

6 large eggs
1 cup ricotta cheese
1/4 cup grated Parmesan
Coarse salt and ground pepper
5 strips bacon, cut into 1/2-inch pieces
5 boiled potatoes, quartered
2 bunches spinach (about 10 ounces each), trimmed, washed, and roughly chopped
2 tablespoons extra-virgin olive oil
2 teaspoons white-wine vinegar
1 head Boston lettuce

Steps:

Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
In a medium nonstick ovenproof skillet, cook bacon over medium-high until crisp, 6 to 7 minutes. Drain all but 1 teaspoon fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.
Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes.
Run a rubber spatula around edge of frittata and slide it onto a serving plate. Whisk together oil and vinegar; season with salt and pepper. Toss lettuce with dressing. Serve frittata with salad.

Nutrition Facts : Calories 412 g, Fat 29 g, Fiber 3 g, Protein 25 g

Spinach, Potato, and Bacon Frittata image

Provided by SweetSueAl

Categories Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

10 large eggs
3 tablespoons half-and-half
salt and pepper (to taste)
1/2 cup goat cheese (crumbled)
1 (6 ounce) bag Baby Spinach
3/4 lb yukon gold potato, peeled and cut into 1/2-inch pieces
6 slices bacon, cut crosswise into 1/4-inch strips

Steps:

Adjust oven rack about 5 inches from heating element and set oven to broil.
Whisk eggs, half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl until combined. Stir in 1/4 cup cheese.
Microwave spinach in large microwave-safe bowl, covered with plastic wrap, on high power until wilted, about 90 seconds. Transfer spinach to clean dish towel and squeeze out excess liquid.
Microwave potatoes in now-empty bowl, covered with plastic wrap, on high power until tender, about 5 minutes.
Meanwhile, fry bacon in medium nonstick ovensafe skillet over medium heat until crisp, about 6 minutes. Transfer bacon to plate lined with paper towel and pour off all but 1 tablespoon fat from skillet.
Add potatoes to skillet and cook until golden brown, about 5 minutes.
Add spinach, bacon, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes.
Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds.
Sprinkle remaining cheese over top.
Broil until surface is spotty brown, 3 to 4 minutes (eggs should be slightly wet and runny inside). Remove from oven and let stand 5 minutes to finish cooking.
Slide frittata onto platter and cut into wedges.