Frittata, Take Two – Bacon & Swiss Frittata Recipe

Thanks to Alpine Lace® for sponsoring today’s post.

Ever since I made my very first frittata about 2 weeks ago, I’ve been pretty much obsessed with the idea of making another one.  But unlike my last one – which was made primarily to cater to dietary restrictions and preferences of those visiting our house at the time – I wanted this frittata to be for me.  All mine.  And if you know me, you know that two of my favorite cooking ingredients are cheese and bacon.  Add those two ingredients to just about anything and it’s guaranteed to be a winner in my book.  And needless to say, they’re absolutely perfect for a breakfast frittata.

For this recipe you will need:
4 Tbsp extra virgin olive oil
4 medium sized baking potatoes, cut into small cubes
8 large eggs
4 Tbsp milk
1/2 medium onion, diced
1 package of pre-cooked, crumbled bacon (I used the precooked, packaged type to save time, but you could always make and use 8 strips of bacon and crumble them yourself)
6 slices of  Alpine Lace® Reduced Fat Deli Swiss Cheese
Salt & Pepper, to taste

Step 1 – Preheat oven to 400 degrees.

Step 2 – Pour olive oil into large skillet and heat over medium-high heat.  Once oil is hot, carefully place potatoes into skillet and season with salt and pepper.  Cook until tender, or about 8 minutes.

Step 3 – In a medium sized mixing bowl combine the eggs and milk, whisking until well blended.  Slowly add the onion, crumbled bacon, and cooked potatoes, mixing as each ingredient is added.  Pour mixture into a greased 10″ skillet.

Step 4 – Heat skillet over medium heat until you can see the egg starting to firm around the edges, then place the skillet in the oven and bake for 10 minutes.

Step 5 – Remove skillet from oven and top with the slices of Alpine Lace Reduced Fat Deli Swiss Cheese, then place back in the oven for 3 more minutes.  Remove from oven, let sit for 3-5 minutes, then dig in!  

Notes:  Be careful not to overcook this one!  While my Veggie Frittata was pretty forgiving when it came to cook time, this recipe is more delicate, which I think is mostly due to the bacon being an ingredient.  If the frittata is in the oven too long, the bacon could become too crunchy or even hard, taking away from the flavor.  Best to keep this in the oven for 13 minutes or less, as long as the egg is completely set.  Also, make sure to mix this one well, because I noticed that the bacon started to sink to the bottom if left too long.  I stirred this recipe when it was in the mixing bowl (Step 3) and for a while on the stove (Step 4).  Once you see the edges start to set, you can stop stirring and place it in the oven.