Bacon Veggie Frittata
This frittata is the perfect breakfast (or brunch!) to share with a small crowd, or simply meal prep it for the week.
Servings: 4 servings
Calories: 314kcal
Equipment
- 12" cast-iron skillet
Ingredients
- 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
Instructions
- 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.
Notes
One serving of this frittata is 2 pieces, which is 1/4 of it.
For my version, I used a sweet yellow bell pepper. You may use any color you like.