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Breakfast Frittata is fluffy and cheesy, filled with tender slices of potato, caramelized shallots and bits of smoky bacon. Enjoy it hot, warm, or cold for any meal of the day.
When someone asks me, “Where were you born?” I answer, “Boulder, Colorado – but, I never lived there.”
At 23 and pregnant with me, my parents moved from San Francisco, California to Boulder. From what I gather they did this on a whim, one of those ‘throw a dart at a map’ decisions. Shortly after I was born, they moved back to San Francisco.
A few years ago, Keith and I flew to Colorado for business. With a photo of my parents in front of their house – looking young and gorgeous – and an approximate address from my dad, we set out to find the house they lived in when I was born.
Our friend Barb snapped that photo of Keith and I. It looks like we posed for it, but the similarity to the one of my parents is accidental (if not spooky).
I didn’t live with my dad growing up. But over the past several years we’ve become good friends. He first introduced me to breakfast frittata.
My mom and I were visiting him around lunch time; I was 8 or 9 years old. I remember walking into his front door to a delicious smell. When he opened his oven and pulled out a cast iron skillet, it was filled with a softly yellow substance that puffed over the pan’s rim. I had no idea what it was.
Now breakfast frittata is a staple in our house (along with Spinach Frittata, Potato Frittata, Asparagus Frittata in the spring, Breakfast Quiche and Savory French Toast). Why wouldn’t it be? You can toss in most any cooked meat or vegetable (as in this Roasted Vegetable Frittata). And it can be served piping hot, at room temperature, or cool from the refrigerator.
Cooking Temperature is Key
I’ve tried several breakfast frittata recipes and this is by far my favorite. The key I think, is the baking temperature. Many recipes tell you to bake a frittata at 400˚F or higher – this is a mistake. Try baking it at 350˚F instead – the texture is infinitely better.
Note that your fillings should be cooked before adding them to a frittata. For this version, I bake slices of Yukon Gold potato, bacon, and shallots in a thin layer on a baking sheet. (Confession: Keith and I almost didn’t make it to the frittata with our picking at this pan of roasted goodness. If I hadn’t had this post in mind, I would have scooped a big helping onto two plates, fried a couple of eggs for the top, and called it good! )
I hope you’ll try this recipe as written, but also hope you’ll keep it in mind for leftovers. It’s a wonderful way to stretch cooked meats and vegetables and you can top it with any cheese you like.
How to Make Breakfast Frittata
Step 1: Bake potatoes, bacon and shallots at 400˚F in an even layer on a parchment lined baking sheet for 20 minutes. Remove from oven and set aside. Reduce oven to 350˚F.
Step 2: Whisk together eggs and milk in a large bowl; season with salt and pepper.
Step 3: Heat oil in a 10″ cast iron skillet until hot. Layer potato mixture over the bottom and pour the eggs over. Top with cheese.
Step 4: Bake for 25 minutes, until puffed with a set center. Let cool 10 minutes before slicing into wedges and serving.
- 2 medium Yukon gold potatoes (or other waxy potato) thinly sliced
- 2 shallots thinly sliced and separated into rounds
- 4 slices bacon cut crosswise into 1/4-inch wide strips
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 12 eggs
- 1/3 cup milk
- salt and freshly ground black pepper to taste
- 2 tablespoons avocado oil or other high heat oil
- 4 ounces shredded jack cheese
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper. Arrange potato slices in a thin, slightly overlapping layer. Top evenly with bacon and shallot rings. Drizzle with olive oil and season with salt and pepper. Bake 20 minutes or until vegetables are cooked through and bacon is lightly crisp. Remove from oven and set aside.
- Break the eggs into a medium bowl. Add milk and whisk until mixture is very well combined. Season with salt and freshly ground black pepper (take care to not over-season, keeping in mind that the potato mixture is seasoned and the cheese will add salt as well). Set aside.
- Reduce oven temperature to 350˚F.
- Heat a 10″, well seasoned, cast iron skillet over medium high heat until hot.
- Add avocado oil to the pan and swirl to coat. Layer potatoes, bacon, and shallots over the bottom; pour egg mixture over all. Remove from heat and sprinkle with cheese.
- Bake 25 minutes, or until the frittata has puffed and the center is set.
- Let cool 10 minutes before slicing in to wedges. Serve.
Nutrition information is automatically calculated, so should only be used as an approximation.