Potato Frittata
Ingredients
The base
-
3
medium
russet potatoes
-
8
large
eggs
-
2
tablespoons
milk
The meat
The vegetables
-
½
medium
onion
-
1
teaspoon
minced garlic
-
1
teaspoon
fresh thyme
-
½
medium
red bell pepper
-
2
green onions
minced
The seasonings
-
1
tablespoon
canola oil
-
1
teaspoon
creole seasoning
-
1
teaspoon
hot sauce
-
½
teaspoon
kosher salt
-
½
teaspoon
pepper
Instructions
- Preheat the oven to 425°F.
- Peel and thinly slice the potatoes.
- In a skillet, fry the bacon until crispy, then remove and drain on paper towels.
- Drain excess bacon grease, leaving about 1 tablespoon in the skillet.
- Sauté the onions, garlic, thyme, and bell pepper until fragrant and the onion is translucent.
- Remove the sautéed vegetables and set aside.
- Add oil to the skillet, then add the potatoes. Season with salt and pepper, cover, and cook until fork tender, flipping halfway.
- Layer some of the potatoes in the skillet, followed by half of the sautéed veggies and crumbled bacon. Repeat the layering process.
- In a bowl, whisk together the eggs, milk, creole seasoning, hot sauce, green onions, salt, and pepper.
- Pour the egg mixture over the layered potatoes.
- Bake for 12 to 15 minutes or until the eggs are set.
- Serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
341
Total fat
15g
Total carbohydrates
34g
Total protein
18g
Sodium
541mg
Cholesterol
336mg
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