BACON, POTATO & CHEDDAR FRITTATA

Hearty and simple to make with few ingredients, you can’t go wrong with a frittata. Bacon, Potato & Cheddar Frittata will feed a small crowd or eat on it for leftovers. I love this served simply with a garden salad. This Italian-inspired dish is similar to a quiche minus the pastry, less custardy & more robust. With some eggs, whatever cheese takes your fancy & what ever veggies you have lurking in your fridge. Although as a rule, it’s a good idea to stay away from tomatoes unless they’re sundried. Use this recipe as a good base. You can halve it, just make a third of the recipe if you want a smaller frittata.

BACON, POTATO & CHEDDAR FRITTATA

Lovoni

Hearty and simple to make with few ingredients, you can’t go wrong with a frittata. Bacon, Potato & Cheddar Frittata will feed a small crowd or eat on it for leftovers. I love this served simply with a garden salad

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course brunch, lunch

Servings 10 slices

Calories 365 kcal

Equipment

• 1 12-inch (30cm) non-stick, ovenproof frying pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 8 strips bacon
• 2 lbs Yukon gold potatoes, cut into 1/2-inch/1.5cm cubes
• 1 tablespoon olive oil
• A good pinch sea salt & freshly ground pepper
• 12 large eggs
• 1/2 cup cream
• 1/2 teaspoon grated nutmeg
• 2 garlic cloves, minced
• Drizzle olive oil, for greasing
• 8 oz sharp cheddar cheese, grated (about 2 cups)
• 1 bunch green onions, thinly sliced scallions
• Salad leaves, dressed with vinegar & olive oil, to serve, if desired

Instructions

 

• Cook the bacon in the air-fryer, or however you prefer to cook it, on 400°F/200°C, for 9 to 10 minutes until browned and crisp. Drain on paper towel then chop & set aside.
• Toss the potato with olive oil, salt and pepper in a large bowl. Add to an air-fryer and scatter into a single layer if possible. I have an air-fryer with two smaller drawers and I use both of them for this recipe. Cook for 20 minutes at 400°F/200°C shaking once or twice during cooking, or until golden brown and softened. When cooked set potato aside. Or cook the potato in 400°F/200°C oven on a greased baking sheet for about 30 minutes, turning occasionally.
• Preheat the oven to 350°F/180°C. Brush the base & side of an ovenproof, non-stick, 12-inch (30cm) frying pan with a little olive oil. Tumble the potato into the pan & arrange in an even layer.
• Whisk the eggs, cream, nutmeg, garlic & a good pinch of salt & pepper together in a large bowl. Add the bacon, cheese and green onions, reserving some for garnish; stir to combine.
• Cook for 20 to 25 minutes until the frittata has risen and the surface is puffed, golden brown & eggs have set. Let stand for 15 minutes before loosening the frittata from the pan with a spatula and sliding it out and onto a large plate. Sprinkle with extra green onions. Cut into about 10 wedges to serve. Serve with a salad leaves if desired.

Nutrition

Calories: 365kcalCarbohydrates: 18gProtein: 16gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 244mgSodium: 349mgPotassium: 524mgFiber: 2gSugar: 1gVitamin A: 708IUVitamin C: 18mgCalcium: 211mgIron: 2mg

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