Sunday, January 30, 2011

Home Skillet Frittata

This recipe says to use a frittata pan but I don’t I just use a regular pan. So I changed the recipe up to work with one regular pan.


  • 20 bacon slices, about 9 oz. total
  • 1/4 cup plus 2 tsp. vegetable oil
  • 1 lb. Yukon Gold potatoes, cut into 3/8-inch dice and simmered until just fork-tender
  • Kosher salt and freshly ground pepper, to taste
  • 10 eggs
  • 1/4 cup heavy cream
  • 8 oz. mild cheddar cheese, grated
  • 1/2 cup sliced green onions, white and light green portions
  • 1/2 tsp. minced fresh thyme
  • 1 Tbs. minced fresh flat-leaf parsley
  • 1/8 tsp. paprika


Preheat an oven to 375ºF.

Overlap 2 bacon slices to create one 12-inch strip. Lay the bacon on a grill pan or on a rack set over a baking sheet. Repeat with the remaining bacon, weaving the strips to create a lattice formation that is 12 inches square. Transfer to the oven and bake until the top of the bacon is crisp and browned but the underside is still somewhat soft, 6 to 8 minutes. Let cool.
In the deep pan over high heat, warm 2 Tbs. of the oil. Add half of the potatoes and cook, stirring occasionally, until crisp and golden brown, 3 to 5 minutes. Season with salt and pepper and transfer to a bowl. Repeat with 2 Tbs. of the oil and the remaining potatoes. Let cool.

In a large bowl, whisk together the eggs and cream. Stir in the cheese, green onions, thyme, parsley, paprika and potatoes, and season with salt and pepper.

Add the egg mixture on top of the potatoes in pan and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 5 minutes. Cook until the frittata is almost completely set.

Gently lay the bacon lattice, with the crispier side down, on top of the eggs. Put pan in oven at 375 for about 12 minutes to finish cooking. Remove from the heat.

Gently shake the pan to loosen the frittata and slide it onto a serving plate. Serves 8 to 10.

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