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.
Lovonis Lark
recipes + wellness
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
Servings: 10 slices
Calories: 365kcal
- 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
- 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: 365kcal | Carbohydrates: 18g | Protein: 16g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 244mg | Sodium: 349mg | Potassium: 524mg | Fiber: 2g | Sugar: 1g | Vitamin A: 708IU | Vitamin C: 18mg | Calcium: 211mg | Iron: 2mg