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."
Jump to:
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.
Versatile Frittata
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.
Recipe Video
Breakfast Frittata
Ingredients
- 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 ¼-inch wide strips
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 12 eggs
- ⅓ cup milk
- salt and freshly ground black pepper to taste
- 2 tablespoons avocado oil or other high heat oil
- 4 ounces shredded jack cheese
Instructions
- 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.
Oh, I love the two photos!! What a fun experience to find that first home. And your frittata looks terrific. I'd eat it for any meal of the day and be quite happy!
Thank you, Liz!
I love that photo of your parents, and yours and Keith's accidental re-creation! Also loving this frittata. I definitely would have ate most of the filling right off sheet pan!
Thank you, Leanne!
That frittata looks super fluffy! And what a cool little adventure you went on to find the house in Boulder - such a lovely story. Thanks for sharing, Marissa!
My pleasure, Katerina! Thanks for your sweet comment.
Such a heart warming story to go with a warming, gorgeous dish! Could eat this any time of the day for sure!
Thanks, Kevin!
Such fun photos!! So cute! I love a good frittata and this one looks super delicious, Marissa! Bacon, potatoes and eggs are never a bad combo, if you ask me 🙂 YUM!
So true! Thanks, Dawn.
What a sweet post Marissa! I love the old photo of your parents and the photo of you and Keith. We enjoy frittatas for any meal of the day around here. So customizable. Love the combo of ingredients in this one. So excited to try!
Thank you, Mary Ann! Excited to hear what you think. 🙂
What a fun photo, and I love that you went and found the same house! Also, your Dad's jacket in that photo is rockin'! 🙂 I love breakfast food, but I rarely make it around here as Laura isn't a huge fan. I'm thinking breakfast for dinner sometime this week...and this frittata needs to be on the menu! Thanks for the tip on the lower temperature, too.
Ha! You're right, David! It is a great jacket! 😉 And hooray for breakfast for dinner!
I love a good potato frittata! This looks great!
Thank you, Sabrina!
Friday nights are our date night and we can almost always be found at a local Mexican restaurant. I use the leftovers from fajitas to make either omelets or frittatas. Both easy peasy!
Great idea. Frittatas are so versatile!
Both photos are so sweet 🙂 The frittata looks so yummy and I could have it for every meal!
Thanks so much, Angie!
Just found your blog from Not Quite Nigela and am raelly enjoying it- I attempted a fritata for the first time a few weeks ago and loved how simple it was, think I have to give this bad boy a go too 🙂
Welcome! Thanks for being here...
Such a lovely story, and such a lovely frittata.
Thank you!
Ya, ya, yaaaa, your recipes and food pics are ALWAYS mouth watering....HOWEVER, that PHOTO..... MELT MY HEART! Seriously, that is an absolutely priceless photo!!!!! Made my day!!!
You're very sweet Jenn. 🙂
This looks amazing! Seriously, it has all my favourite ingredients. Yum...
Some of my favorites too. Hard to go wrong with eggs, potatoes, and bacon!
Those photos are so sweet. They look remarkably similar! Frittatas are one of my favorite go-to meals. I'm glad to know that a lower temperature is better.
Hi Kathryne. 🙂 I was surprised at what a difference a lower temp makes - much better!
I absolutely love this post, Marissa!!! So sweet you found the house and snapped a similar photo (spooky indeed, because it does look posed!). I absolutely love frittatas and this one is calling my name! It's perfect for brunch or weeknight dinners and definitely leftovers for lunch! YUM! Pinned!
Thats a pretty cool photo with how similar yours is to your parents. Not to much how delish your frittata looks.
It was strange for me when I first saw the photo - totally unplanned.
Frittatas are such a great thing to eat and they are good all day long! Love the addition of peppered bacon, we eat potato tortillas here all the time, very spanish. There is a site that does a thing with fitting old pics in the place they were taken but the way it is today. I´ll tell you about it if I can find it again! I love your parents pic!
I first made a tortilla a few months ago - SO delicious and hearty. I'd be interested in seeing the website you mentioned.
Thanks for the tip re the baking temperature! It sounds like it makes it less rubbery which is always good 🙂
Yes, less rubbery and stays moist. (hate that word. 🙂
I love frittata all year around, and your recipe looks so delicious ... I agree with you, If i cook it in a pan i prefer to bake it at 350 degrees F ! The 2 photos of you and Keith and your mom and dad are so lovely!
Thanks G!
Looks sooooo good! I love that you guys connected to the past in your picture like that - very cool!
Thanks Krista - you remember them like this. That's cool too. 🙂