Lunch: Potato, Bacon, and Fontina Frittata

Recipe by Frank P. Melodia Just because a frittata is an Italian omelette doesn't mean you can't serve it for lunch and dinner, too!

Ingredients

1 tbsp. extra-virgin olive oil
6 slice bacon or pancetta
1 1/2 c. Yukon gold or red-skinned potato
1 onion
8 large eggs
1/4 c. heavy cream
1/4 tsp. kosher salt
1/4 tsp. Freshly ground pepper
1/2 c. shredded fontina cheese
2 tbsp. shredded fontina cheese
1 tbsp. snipped fresh chives

Instructions

Heat broiler. Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until fat is almost rendered and bacon is starting to crisp; remove bacon to a paper towel to drain. Add potato and onion to drippings; raise heat to medium-high and sauté mixture until potato is almost tender, about 10 to 12 minutes.
Whisk eggs, cream, salt, and pepper in a medium bowl; stir in 1/2 cup of the cheese, then stir in bacon. Pour into skillet, shaking pan gently to distribute. Reduce heat to medium and cook, without stirring, 5 minutes, or until set on bottom and sides (eggs will be runny in center).
Place skillet under broiler; broil 2 minutes, or until frittata is firm in center. Sprinkle with the remaining 2 tablespoons cheese and chives. Loosen edges with a rubber spatula and slide onto a serving plate. Cut into wedges.

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