This Irish-inspired breakfast frittata can be quite perfect for dinner.
Prep Time12mins
Cook Time38mins
Resting Time5mins
Total Time50mins
Course: Breakfast, Main Course
Cuisine: American, Irish
Servings: 6Servings
Calories: 445kcal
Author: Gluten Free & More
Ingredients
6slicesbaconchopped
4large russet potatoesabout 2 pounds, peeled and cut into 1-inch dice
4green onionsthinly sliced
1½teaspoonskosher or fine sea salt
¾teaspoonfreshly ground black pepper
8large eggs
2tablespoonsmilk or dairy-free milk of choice
2cupsgrated cheddar cheese or dairy-free shredsdivided
Sour cream or dairy-free substitutefor serving
Instructions
Preheat the oven to 400°F.
Place the bacon in a cold oven-safe skillet, turn the heat to medium, and cook until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels. Leave the bacon grease in the pan.
Add the potatoes to the hot bacon grease and cook, stirring occasionally, until tender, about 10 minutes. Reserve about ¼ cup of the green part of the green onions for garnish and add the rest into the pan with the potatoes. Add the bacon, salt, and pepper, and stir to mix.
Whisk together the eggs, milk, and half of the grated cheese. Pour over the potatoes and cook on the stove for about 1 minute or until the eggs just begin to set. Place the pan in the preheated oven and cook for 12 minutes. Sprinkle the remaining cheese on top and return to the oven for another 2 minutes or until the cheese is melted and the eggs are fully set.
Remove from the oven and let sit for 5 minutes before serving. Cut into wedges and serve, topped with sour cream and the reserved green onions.