Friday, February 27, 2015

Spinach, Bacon, and Potato Fritatta

These pictures were taken with an iPhone. I'm sorry for the picture quality, or lack thereof. 

The night was cold, icy, dreary; for North Carolina that is not a typical night, but we had been having a lot of those lately. I wanted soup or chili but hadn't been to the grocery store in a while so instead I decided on another comfort food, which to me is breakfast food. A frittata to me is easy comfort food, with a bit of added elegance. HA! It's seems elegant; even fancy, but SO easy. In fact breakfast foods are my lazy day food if I don't really feel like cooking, or thinking about what I'm making. This is nice because it's simple and easy, you probably have everything in your kitchen right now to make this, but it's delicious, hearty, filling, and hits the comfort food area of my belly perfectly. 

My husband was a fan and my kiddos called it "pizza" and gobbled it up. I even sent leftovers to work with my hubby the next day because it not only reheats well but you could eat it at room temperature too.



  • 8 large eggs
  • Salt and pepper
  • 6 slices bacon, diced
  • 2 cups potatoes, unpeeled and cut into 1/4-inch chunks (small dice)
  • 1 small onion, diced
  • 3 cups spinach, chopped
  • 1-1 1/2 cups Italian shredded cheese


Preheat oven to 425° F.

In a 10 inch, oven proof skillet (I prefer non-stick) over medium heat, cook diced bacon until browned. Add onions and continue cooking, stirring, until bacon is cooked and onions are softened. Remove onions and bacon from skillet to a paper towel.

Remove all but a few tablespoons of bacon grease from pan.  Add the potatoes to the pan and cook, stirring to coat with bacon fat. Add some salt and pepper. Continue to cook in pan with lid for about 8-10 minutes until potatoes are cooked through and a bit crispy. Add a bit of oil throughout if potatoes seem to stick to the pan. 

White potatoes are cooking, whisk together eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add 1 cup of cheese and set aside.

Once potatoes are browned and cooked, add bacon and onion mixtures and stir. Add the spinach on top of the hot potatoes evenly and allow to stand for a few minutes to wilt it slightly; don't stir.  Carefully pour the egg and cheese mixture evenly over everything and top with additional cheese if desired.

Place skillet in the oven and cook for 5-7 minutes, until the eggs are set and the cheese is melted. Switch the oven to broil and broil until the cheese is bubbly and browned (optional)

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