Bacon Broccoli and Potato Frittata

Name: Bacon Broccoli and Potato Frittata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 10 ounces small red potatoes (, quartered, about 2 cups); Kosher salt and freshly ground black pepper; 6 slices thick cut bacon (, sliced into 1/2-inch pieces); 2 cups broccoli (, chopped); 1 medium onion (, chopped (about 2 cups)); 8 eggs; 1/2 cup whole milk; 1/2 cup shredded cheddar cheese

Jump to Recipe

Invented to be the perfect vehicle for any sort of leftover lounging in the fridge or flavor combination you can’t get out of your head, the essence of this frittata’s baked egg goodness is delivered in each and every bacon, broccoli, and potato-filled bite.

This post is brought to you by Kroger

Frittatas are a meal that leads a double life, possessing the wow factor of the uppity and far more finicky egg soufflé with the utilitarian goodness of a hardy egg omelette. They’re comfortingly adaptable. You can add meats, cheeses, and veggies of any sort. You can serve them hot, or serve them cold. You can eat them on fine china or from a napkin in your hand, in the car, on the way to work.

It’s true. Frittatas may just be the ultimate all-in-one food.

Even better, once you have the method and the proportions down, you can customize these custardy skillet bakes to your food craving’s content, making for a delicious breakfast, brunch, lunch, and even dinner that serves a crowd with minimal fuss.

Minimal fuss. Now, THAT is what I call the ultimate crowd pleaser.

At the heart of every frittata is the all-mighty egg, the high-protein orb that some have deemed to possibly be the healthiest food on the planet. For me, I typically buy cage free eggs, and most often those that are fortified with Omega-3 fatty acids, where the hens are fed a diet containing flaxseed that then produce eggs with yolks fortified with those same good for you fatty acids.

My local Smith’s Marketplace aka Kroger sells their own brand of these eggs plus the Simple Truth brand, and even my local farmer’s brand too, making cooking with eggs “egg-stra” easy to do at our house. Oh boy, here we go.

I was inspired to create this frittata’s ingredient list after making a similar frittata we published in the 2017 Nourished Planner that featured bacon, potatoes and kale. The beauty of any frittata is swapping your own ingredients for those suggested (sausage or ham for bacon, zucchini or spinach for broccoli), but do keep in mind that onions and potatoes will always give a more robust and savory bite to the crustless quiche-like meal.

After frying the bacon (thick-cut bacon is my favorite), don’t become too alarmed and then thrifty at the amount of bacon fat rendered in the pan and decide to squander away any of that liquid gold. Sure, bacon fat seems super heavy and calorie-laden but it is the base for cooking a whole lot of vegetables, flavoring this dish and ensuring the egg doesn’t stick as it cooks in the oven.

And yes, bacon infused potatoes and egg does indeed taste good.

Adding whole milk, half and half, or even cream to the egg mixture ensures a more custard-like bake. You could leave it out, but like the bacon fat, the proportion is spread amongst all of the slices of this egg-i-fied pie, so why leave it out when it contributes so much?

I sprinkled a bit of shredded cheddar cheese over the veggie and bacon mixture before pouring the eggs into the pan so that it would melt into the base and not just be melted on top. Feel free to add a few more sprinkles on top for an extra cheesy bite.

And now, please join me and my skillet on this egg-cellent frittata adventure. And then, let us retire from the eggs-asperating puns once and for all. Or at least until next time.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

4.36 from 34 votes