This post may contain affiliate links. Please read my disclosure policy.
Potato, Spinach, and Bacon Frittata is perfect for breakfast or brunch. Packed with bacon and veggies, it is filling and delicious.
When temperatures drop outside sometimes you just need a hearty skillet breakfast to start the day. Wouldn’t you agree? This colorful frittata is loaded with some flavorful ingredients that will make it the perfect breakfast or brunch if you have the luxury to sleep in and if you would like…this will also make a quick and easy dinner.
I love the addition of potatoes to frittatas and this recipe allows the potatoes to form a brown and crispy bottom that I am sure you and your family will love.
Potato, Spinach, and Bacon Frittata Ingredients:
- 4 slices turkey bacon, crumbled
- 2 medium potatoes (enough to cover the bottom of the skillet)
- 6-8 eggs
- 1/4 cup milk
- 1 tsp salt and pepper, each
- 1/2 onion, chopped
- 2 tsp olive oil
- about 3 cups spinach
- 1/2 – 1 cup shredded cheddar cheese
Directions:
Thinly slice the potatoes and on medium high heat add olive oil to the skillet and once hot add in potatoes and sauté until soft and browned. Add the onions and spinach and continue to cook until onions are translucent. Press into the skillet to cover the bottom completely.
In a separate skillet cook the turkey bacon until done and crumble. Sprinkle on top of the potato mixture.
In a small bowl, whisk eggs, milk, salt, and pepper and then pour the egg mixture over the potato mixture. Cook on the stovetop over medium heat for 5 minutes, until the eggs have set around the edges.
Place into the oven and bake at 450 for 5 minutes.
Add shredded cheese to the top and bake another 1-2 minutes until cheese melts.
Serve with a side of toast…
Stay Warm and Have a Wonderful Day!
Have you got any comments, questions, or ways to serve this Potato, Spinach, and Bacon Frittata? Share them in the comments below!
No Comments