Ingredients for Bacon Potato And Onion Frittata
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How to Make Bacon Potato And Onion Frittata
- Cook 4 slices of bacon in an oven-safe nonstick skillet over medium heat for 5 minutes, until crispy.
- Remove bacon and place on paper towels to drain. Crumble when cool.
- Pour off all but 1 tablespoon of bacon fat from the skillet.
- Add 1 medium diced potato (about 1 cup), 1/2 medium diced onion (about 1/2 cup), and 1 teaspoon of fresh rosemary to the skillet.
- Cover the skillet and reduce heat to low.
- Cook, stirring occasionally, until potatoes are tender, about 10-12 minutes.
- In a bowl, whisk together 6 large eggs, 2 tablespoons of water, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Pour the egg mixture evenly over the potatoes and onions in the skillet.
- Gently stir in the crumbled bacon.
- Sprinkle with 1/4 teaspoon of paprika.
- Bake in a preheated 350°F (175°C) oven for 8-10 minutes, or until the frittata is set and lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
11g
Fat
28g
Carbs
6g
