Let me start this entry by letting all of you know I burnt my hand bad making this yesterday. I was trying to evenly spread the goodies inside this frittata before pouring the eggs in a hot pan that had previously been sitting in the oven…and grabbed the pan to shake it. Whoops. Yet despite the fact that my hand was shaking from extreme pain, and I didn’t have my camera with me, I still decided it was worth snapping a picture of this bacon veggie frittata so I could share it with you. Because oh my word. This is good.
This weekend I traveled outside of the city to see my family—mostly because my little brother moved to NYC this weekend (!!!!) and I was acting as moral support for my parents. Most of my support came from the kitchen, where I cooked pumpkin pancakes, patty melts, brownies, and then this frittata yesterday for breakfast.
This bacon veggie frittata is loosely based on the tutorial that The Kitchn wrote up about making a frittata. Frittatas are surprisingly versatile! As long as you have eggs, cream, and some type of veggies and cheese, you’re golden.
This bacon veggie frittata clearly has a meat in it, but you can always leave it out if you’re not a meat or a pork eater. Chicken sausage bits could also work really well in this recipe. Or skip the bacon altogether and throw in an extra vegetable—like sautéed spinach.
The key to a successful frittata is the hot pan. BE CAREFUL. You’re going to want to pre-heat a 12-inch cast-iron skillet with the oven, and the last thing you want to do while spreading out your vegetables is, oh, I don’t know, grab a hot pan. *Face palm* Not my brightest moment.
I really enjoyed making this bacon veggie frittata, mostly because the concept of a frittata intrigues me. They’re so versatile, they’re great for meal prep, and they’re pretty low-carb. You could enjoy it with a slice of sourdough toast, a side of fruit, or even enjoy it for brunch/lunch with a big side of fresh leafy greens.
One note about cheese! I personally like getting a block of cheese and freshly shredding it myself. While this recipe could work with a simple back of shredded cheese (use it if you have it—no food waste!), if you need to buy cheese for this, go for the block. It will make the cheese in this extra stringy and cheesy.
Here’s the recipe! And please, please remember: WEAR OVEN MITTS.
Bacon Veggie Frittata
- 12" cast-iron skillet
- 9 large eggs
- 1/3 cup half-and-half or heavy cream
- 1/4 tsp salt
- 6 slices bacon chopped in bite-size pieces
- 1 tbsp butter divided in half
- 1 cup frozen shredded hashed brown potatoes
- 4 scallions thinly sliced
- 1/4 white onion diced small
- 1 bell pepper diced small
- 1/4 cup sharp cheddar cheese shredded
- Salt & pepper for seasoning
- Preheat the oven to 400 degrees. Place the cast-iron skillet in the oven as it heats up.
- Whisk together the eggs, half-and-half, and salt in a large bowl. Set aside.
- Add the chopped bacon to a frying pan over medium to medium-low heat. Stir occasionally until bacon bits are crispy—about 10 minutes.
- In another smaller frying pan, add 1/2 tbsp butter over medium heat. Once melted, add the frozen hashed brown potatoes. Cook until the potatoes become crispy—about 5 6 minutes. Set aside in a bowl.
- Melt the other 1/2 tbsp of butter in that pan, then add the scallions, white onion, and bell pepper. Season with some salt and pepper and cook until the veggies become soft—about 3 minutes. Remove to the same bowl as the potatoes.
- When the bacon is ready, add the bits to the bowl with the potatoes and veggies.
- Carefully remove the cast-iron skillet from the oven with mitts.
- Add in the bowl of potatoes, veggies, and bacon. Spread evenly on the bottom of the pan.
- Sprinkle the shredded cheese evenly above the fillings.
- Pour in the egg mixture, making sure it coats all of the fixings and is even.
- With oven mitts, place the cast-iron skillet carefully back in the oven on the middle rack.
- Bake in the oven for 10 minutes.