This frittata is cooked in a cast iron pan and features potatoes, cheddar cheese, tomatoes, bacon and chives, hence the name loaded potato frittata.
The other day, he expressed how he really, really wanted to make a frittata using the pan and asked if I had any ideas for something different.
While I was at work, my mind started drifting and I began thinking about food (of course, this happens many times a day). I started to imagine what kind of frittata we could make. I knew we had potatoes at home, so that sparked an idea – a loaded potato frittata!
He loved the idea so we decided to make it date and construct this dish together.
We began creating our loaded potato frittata by starting with potatoes of course! We cubed some yellow potatoes and cooked them in a frying pan. Then we whisked together eggs and half-and-half.
Then we fried up some delicious thick cut bacon in our cast iron pan, reserving some bacon fat in the pan for flavor!
We then sauteed some onion and tomato in the cast iron pan, and added our potatoes back in. We poured in our egg mixture and then added the bacon and some chives. After stirring and allowing the egg to set, we sprinkled on cheddar cheese.
Then we baked our loaded potato frittata in the oven and waited for its debut! After it cooled for a bit, we finally got to dig in. All of the ingredients came together really well for an amazing breakfast! We ate ours plain, well, because we just couldn’t wait, but feel free to enjoy yours with a side of fruit or topped with sour cream.
- 2 yellow (Yukon Gold) potatoes
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 8 eggs
- ½ cup half-and-half
- 8 oz package thick cut bacon
- 1 yellow onion
- 1 tomato
- 1 tablespoon fresh chives
- 1½ cups shredded cheddar cheese
- Preheat oven to 350° F.
- Peel and cube potatoes. Heat olive oil on medium heat in a non-stick frying pan. Add potatoes and salt to the pan. Cook for 10 minutes, stirring occasionally.
- Whisk eggs and half-and-half together in a mixing bowl. Set aside.
- Meanwhile, cook bacon in 12 inch cast iron pan for 5 minutes. Remove from pan and drain on paper towels.
- Drain bacon fat from pan, reserving about 2 tablespoons in the pan.
- Chop bacon after it has cooled. Also chop onion, tomato and chives.
- Saute onion and tomato for 2 minutes in the cast iron pan.
- Add potatoes and cook for another minute.
- Pour the egg mixture into the pan. Add bacon and chives. Stir and then cook for 5 minutes on medium heat until the egg begins to set. Sprinkle on the cheese and turn off the heat.
- Transfer pan to oven and bake for 15 minutes.
- Let cool in pan. Serve warm.