Potato bacon frittata

Frittata is a favourite in our house – especially for brunch with friends. Below is a modified recipe of a fantastic recipe by Sackville on Genius Kitchen. Thank you, Sackville!

Ingredients: (serves 6-8):

  • 2 Yukon potatoes, chopped
  • 1 pack of bacon, cut in chunks
  • 1 spanish onion, finely chopped
  • 7 white mushrooms, chopped
  • 1 tomato, chopped (optional: remove the peel for a smoother texture)
  • 7 eggs
  • 1 cup of shredded cheddar
  • 1/4 teaspoon of dried basil flakes
  • 1/2 teaspoon of fresh basil, finely chopped
  • 1/2 teaspoon of fresh thyme, finely chopped
  • salt and pepper to taste
  1. Peel and chop up your potatoes into cubes and throw them into boiling water to cook.
  2. Chop up your bacon into 1-2 inch chunks. Chop up your onions and mushrooms as well.
  3. Place the bacon into a large sauté pan and start frying it on medium-high heat. Once the bacon is nearly cooked, add the onion, tomato, and mushrooms and stir until cooked.
  4. Add the potatoes and gently stir in so it’s evenly mixed. Make sure the combined ingredients are level in the pan. Sprinkle on about 1/4 of cheese on the surface.
  5. In a medium sized mixing bowl, beat your eggs and add the dried basil, some of your fresh basil and thyme, salt, pepper, and 1/4 cup of the cheese. Keep some of your fresh basil and thyme aside to use for garnish when serving.
  6. Pour the egg mixture evenly over the top of the ingredients in the pan.
  7. Cover the pan and cook for a few minutes until the egg is nearly cooked.
  8. Add the remainder of the cheese to the surface
  9. Place the pan into the oven on broil for about 5 minutes – or until the top of the cheese browns slightly
  10. You’re ready to serve!

Enjoy!

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