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    Recipes » Breakfast Recipes » Italian Breakfast

    Breakfast Frittata

    Published: Oct 15, 2019 · Modified: Feb 10, 2020 by Marissa Stevens · 53 Comments

    Gluten Free

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    a wedge of breakfast frittata served on a white plate

    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.

    wedge of breakfast frittata served on a white plate

    When someone asks me, "Where were you born?" I answer, "Boulder, Colorado - but, I never lived there."

    Jump to:
    • Versatile Frittata
    • Cooking Temperature is Key
    • How to Make Breakfast Frittata
    • Recipe Video
    • Breakfast Frittata
    • 💬 Comments

    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.

    Mom and Dad 1972
    Keith and I in Boulder

    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 Potato Frittata (with parmesan cheese and rosemary, 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.

    Cast Iron Cooked Frittata

    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! )

    Roasted Potatoes Shallots and Bacon

    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.

    sliced potatoes bacon and shallot ready to bake

    Step 2: Whisk together eggs and milk in a large bowl; season with salt and pepper.

    whisking eggs and milk

    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.

    assembling a frittata in a cast iron skillet

    Step 4: Bake for 25 minutes, until puffed with a set center. Let cool 10 minutes before slicing into wedges and serving.

    baked breakfast frittata

    Recipe Video

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    breakfast frittata wedge served on a white plate

    Breakfast Frittata

    Marissa Stevens
    Remember, these fillings are just a suggestion. Get creative with your own!
    5 from 13 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Breakfast, Main Course
    Cuisine American, Italian
    Servings 8 people
    Calories 396 kcal

    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.

    Nutrition

    Calories: 396kcalCarbohydrates: 10gProtein: 20gFat: 30gSaturated Fat: 10gCholesterol: 379mgSodium: 345mgPotassium: 455mgFiber: 2gSugar: 2gVitamin A: 678IUVitamin C: 7mgCalcium: 229mgIron: 4mg
    Keyword baby shower, birthday breakfast, brunch, cast iron recipe, cheesy, Christmas morning, Easter breakfast, fluffy, portable breakfast, Sunday morning
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Italian Breakfast

    • Potato Frittata
    • Roasted Vegetable Frittata
    • Spinach Smoked Gouda Frittata with Tomatoes

    Reader Interactions

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      Recipe Rating




    1. Liz says

      October 17, 2019 at 9:10 am

      5 stars
      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!

      Reply
      • Marissa says

        October 24, 2019 at 4:25 pm

        Thank you, Liz!

        Reply
    2. Leanne says

      October 17, 2019 at 6:34 am

      5 stars
      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!

      Reply
      • Marissa says

        October 24, 2019 at 4:26 pm

        Thank you, Leanne!

        Reply
    3. Katerina says

      October 17, 2019 at 3:54 am

      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!

      Reply
      • Marissa says

        October 24, 2019 at 4:26 pm

        My pleasure, Katerina! Thanks for your sweet comment.

        Reply
    4. Kevin says

      October 16, 2019 at 1:31 pm

      5 stars
      Such a heart warming story to go with a warming, gorgeous dish! Could eat this any time of the day for sure!

      Reply
      • Marissa says

        October 24, 2019 at 4:27 pm

        Thanks, Kevin!

        Reply
    5. Dawn - Girl Heart Food says

      October 16, 2019 at 6:45 am

      5 stars
      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!

      Reply
      • Marissa says

        October 24, 2019 at 4:27 pm

        So true! Thanks, Dawn.

        Reply
    6. Mary Ann | The Beach House Kitchen says

      October 16, 2019 at 5:13 am

      5 stars
      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!

      Reply
      • Marissa says

        October 24, 2019 at 4:27 pm

        Thank you, Mary Ann! Excited to hear what you think. 🙂

        Reply
    7. David @ Spiced says

      October 16, 2019 at 5:07 am

      5 stars
      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.

      Reply
      • Marissa says

        October 24, 2019 at 4:28 pm

        Ha! You're right, David! It is a great jacket! 😉 And hooray for breakfast for dinner!

        Reply
    8. Sabrina Russo says

      October 15, 2019 at 11:17 am

      5 stars
      I love a good potato frittata! This looks great!

      Reply
      • Marissa says

        October 16, 2019 at 12:12 am

        Thank you, Sabrina!

        Reply
    9. Beth Fye says

      October 15, 2019 at 8:37 am

      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!

      Reply
      • Marissa says

        October 16, 2019 at 12:12 am

        Great idea. Frittatas are so versatile!

        Reply
    10. angiesrecipes says

      October 15, 2019 at 7:59 am

      Both photos are so sweet 🙂 The frittata looks so yummy and I could have it for every meal!

      Reply
      • Marissa says

        October 16, 2019 at 12:09 am

        Thanks so much, Angie!

        Reply
    11. The Travelling Chopsticks says

      November 28, 2012 at 7:50 am

      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 🙂

      Reply
      • Marissa says

        December 02, 2012 at 12:48 pm

        Welcome! Thanks for being here...

        Reply
    12. savorysaltysweet says

      November 27, 2012 at 4:22 pm

      Such a lovely story, and such a lovely frittata.

      Reply
      • Marissa says

        December 02, 2012 at 12:48 pm

        Thank you!

        Reply
    13. jennheffer says

      November 27, 2012 at 10:41 am

      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!!!

      Reply
      • Marissa says

        December 02, 2012 at 12:49 pm

        You're very sweet Jenn. 🙂

        Reply
    14. leaf (the indolent cook) says

      November 26, 2012 at 7:09 am

      This looks amazing! Seriously, it has all my favourite ingredients. Yum...

      Reply
      • Marissa says

        December 02, 2012 at 12:49 pm

        Some of my favorites too. Hard to go wrong with eggs, potatoes, and bacon!

        Reply
    15. Kathryne says

      November 25, 2012 at 2:32 pm

      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.

      Reply
      • Marissa says

        December 02, 2012 at 12:51 pm

        Hi Kathryne. 🙂 I was surprised at what a difference a lower temp makes - much better!

        Reply
      • Cheyanne @ No Spoon Necessary says

        October 16, 2019 at 4:55 pm

        5 stars
        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!

        Reply
    16. OishiiTreats says

      November 19, 2012 at 3:38 am

      Thats a pretty cool photo with how similar yours is to your parents. Not to much how delish your frittata looks.

      Reply
      • Marissa says

        December 02, 2012 at 12:51 pm

        It was strange for me when I first saw the photo - totally unplanned.

        Reply
    17. Paula @ Vintage Kitchen says

      November 19, 2012 at 2:17 am

      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!

      Reply
      • Marissa says

        December 02, 2012 at 12:52 pm

        I first made a tortilla a few months ago - SO delicious and hearty. I'd be interested in seeing the website you mentioned.

        Reply
    18. Lorraine @ Not Quite Nigella says

      November 18, 2012 at 11:43 pm

      Thanks for the tip re the baking temperature! It sounds like it makes it less rubbery which is always good 🙂

      Reply
      • Marissa says

        December 02, 2012 at 12:53 pm

        Yes, less rubbery and stays moist. (hate that word. 🙂

        Reply
    19. giovibi says

      November 18, 2012 at 2:10 pm

      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!

      Reply
      • Marissa says

        December 02, 2012 at 12:47 pm

        Thanks G!

        Reply
    20. Krista says

      November 18, 2012 at 8:14 am

      Looks sooooo good! I love that you guys connected to the past in your picture like that - very cool!

      Reply
      • Marissa says

        December 02, 2012 at 12:46 pm

        Thanks Krista - you remember them like this. That's cool too. 🙂

        Reply
    Newer Comments »

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