Loaded Baked Potato Frittata–GIVEAWAY

Thanks to Eggland’s Best for making this post possible.  The recipe and all opinions are my own.

Loaded Potato Frittata-4

May is National Egg Month and I’m just going to put it out there…I love eggs!  I’m happy to have eggs for breakfast, lunch, and dinner.  Runny yolks with toast and sausage, a single egg poached in the broth of a bowl of ramen noodles, and any number of baked egg dishes.  Countless numbers of desserts use eggs as well.  Eggs are versatile, relatively inexpensive, and just plain tasty.

One of my favorite ways to use eggs is to make frittatas that can stretch some of products that I have available, but bring flavors that are reminiscent of other dishes.  This is just another way for me to play with my food!  This time around, I’m making a frittata with all of the flavors of a loaded baked potato!

Loaded Potato Frittata-1

Loaded Potato Frittata-2

I oven roast Yukon Gold potatoes and smoky bacon.

I combine them with shredded cheddar cheese and eggs that are beaten and seasoned simply with salt and pepper.

Loaded Potato Frittata-5

The mixture goes into a hot pan greased with drippings from the bacon.  I stir it around quickly to create a fluffy texture before placing the pan into a pre-heated oven.  Before serving, I allow the frittata to cool slightly and I top it with bacon crumbles, more shredded cheese, and sliced green onions.  Served with a dollop of sour cream and a side salad, it might just make you wonder why you don’t do this more often.

Here’s the recipe.

Loaded Baked Potato Frittata

Loaded Potato Frittata-3

Ingredients

7 slices thick-cut bacon
2 large Yukon gold potatoes, diced
2 Tbsp olive oil
2 tsp salt, divided
4 tsp pepper, divided
8 Eggland’s Best eggs
1 ¼ cups shredded cheddar cheese, divided
4 green onions, sliced
Sour cream, for serving (optional)

Directions

Preheat oven to 350 degrees.  Cover two sheet pans with aluminum foil.  Place a cooling rack into one sheet pan.  Lay bacon across the cooling rack.  Dice potatoes into ½ cubes.  Toss with olive oil, 1 tsp salt, and 2 tsp pepper.  Place seasoned potatoes in a single layer on  the other sheet pan.  Bake bacon and potatoes for 30-40 minutes or until bacon is crispy and potatoes are golden brown, tossing potatoes once during baking.

When bacon and potatoes are finished, remove from oven and transfer to paper towels to soak up any remaining oil.  Reserve bacon fat.  Chop or crumble 4 slices of bacon.  Set aside.  Chop or crumble remaining bacon.  Reserve for garnish.

Heat a large skillet or wide, sloped pan over medium heat.  Completely whisk eggs in a large mixing bowl.  Mix in potatoes, 4 slices of crumbled bacon, and 1 cup of cheese.

Pour ¼ cup of reserved bacon fat into the preheated pan.  Pour egg mixture into pan.  Using a spatula, stir the eggs around until they begin to scramble.  Place pan into preheated oven.  Allow to bake for 15-20 minutes or until eggs are set.  Remove from oven and allow to cool slightly in the pan.

Blot the top of the frittata with paper towels and run a spatula around the edge of the pan to release any spots that might have stuck.  Remove the frittata from the pan by placing a plate over the pan and inverting the pan over the plate.  Top with green onions and remaining bacon and cheese.  Serve with sour cream, if desired.  Enjoy!

 

With less than 10 ingredients (including salt and pepper), the quality of the ingredients really matters.  Beautiful potatoes, thick-cut bacon, and the freshest eggs you can find are very important to the success of this dish.  Unless you know the chickens who lay the eggs, finding “fresh” eggs can be pretty difficult.  I really like to buy my eggs from a trustworthy source and to get the most nutritional bang for my buck.

Did you know:

–that Eggland’s Best eggs stay fresher longer than ordinary eggs?

–that, compared to ordinary eggs, Eggland’s Best eggs have ten times more Vitamin E, four times more Vitamin D, more than double the omega-3′s, and 25% less saturated fat?

–that Eggland’s Best is hosting the Eggland’s Best “Your Best Recipe” contest with a chance to win $10,000 and a year’s supply of eggs?

–that Eggland’s Best is going to give one of our readers $25 and two coupons, each for one dozen eggs, so that you can create an entry for the Eggland’s Best “Your Best Recipe” contest?

For more information about Eggland’s Best and the Eggland’s Best “Your Best Recipe” contest, make sure that you follow them on Facebook, Twitter, and Pinterest.

Do you love eggs?  What is your favorite way to eat them?  What recipe are you going to enter in the Eggland’s Best “Your Best Recipe” contest?  Leave us a comment when you enter the here giveaway! What are we giving away? A gift pack that includes: 2 coupons, each valid for a free carton of EB eggs and a $25 Visa gift card!

a Rafflecopter giveaway

Comments

  1. Lisa Brown says:

    i would make a quiche, asparagus and cheese

    • Love this! We made a crustless one with asparagus, baby spinach, green peas, and green onions. It was sooo good!

  2. Janet W. says:

    I would probably make scrambled eggs and put that on a bacon biscuit.

  3. Amanda H. says:

    Love Eggland’s…that’s all we buy at my house. I would make egg salad.

  4. I think I’d make this gorgeous frittata.

  5. latanya says:

    a pound cake

  6. Just plain old scrambled eggs! I have to tell you – your frittata looks WAY better than the stock photo!

  7. Mary Happymommy says:

    I would make scrambled eggs.

  8. Jessie C. says:

    I would make Tamagoyaki first.

    • I have heard of that, but have never really thought to make it. It’s like a layered omelet, right?

  9. Oh, this looks so good!

  10. Melissa says:

    spinach, mushroom and sun dried tomato frittata.

  11. Omelets :)

  12. Amanda Sakovitz says:

    I would make hard boiled eggs!

  13. Kelly D says:

    I would make a cheese omelette.

  14. A omelet!

  15. Thomas Murphy says:

    I would make a bacon and cheese omelet.

  16. I want to make a huge batch of vanilla pudding. I use the best vanilla and the freshest eggs, they must be Eggland! I like to layer the pudding in glasses with fresh berries, esp raspberries and bllueberries. And it uses cornstarch, too, sooo good, comfort food at its best when you use the best ingredients!

  17. Ellie W says:

    I love egg salad on croissants!! I would make them first.

  18. D Schmidt says:

    I would make scrambled eggs for my sons first!

  19. I think the first thing I would make is something that would let that nice egg flavor shine through, like scrambled eggs. And some nice eggy popovers would be second!

  20. I’d make a ham and cheese omlette

  21. I would try this fritatta! It has all of my favorite stuff in it.

  22. I would make a western omelet.

  23. egg salad or deviled eggs.

  24. Heather Hayes Panjon says:

    I’d Make A Southwestern Style Omelet!

  25. Kristen says:

    I’d make scrambled eggs with cheese, chili and sour cream.

  26. Carla S says:

    I would make bacon egg and cheese biscuits.

  27. Mary Beth Elderton says:

    This looks wonderful! For a really easy supper, I sometimes just place a fried egg on a bed of cooked greens with sausage–it is super easy, paleo (though we are not strict paleo) is super nutritious, and looks nice on a plate.

  28. Kim Henrichs says:

    I would make an asparagus gruyere quiche!

  29. Gina M says:

    I would make a brocolli and cheddar quiche!

    Entered the rafflecopter form as “Wild Orchid”

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  30. Deirdre says:

    I’d make poached eggs over a bed of asparagus with bread croutons and Parmesan cheese!

  31. Marti Tabora says:

    I would make egg sandwiches, we really love them at my house. We also like scrambled eggs for breakfast.

  32. Jessica To says:

    I would make a sausage and egg casserole.

  33. Gianna says:

    I would make a birthday cake!

  34. I would make Eggs Benedict.

  35. shelly peterson says:

    I would make a ham and cheese omelet.

  36. Carolyn G says:

    a quiche

  37. ellen beck says:

    I would make a denver omelet!

  38. April Brenay says:

    I would use them to make some amazing french toast!

  39. Stephanie says:

    i would make omlettes

  40. Betty B. says:

    I would make scrambled eggs with homefries and bacon!

  41. Rebecca Parsons says:

    I haven’t made a quiche in a while. I would love to with egglands best eggs.

  42. Susan Christy says:

    I would make a breakfast casserole.

  43. I’d probably start baking with them the minute I get them.

  44. I would use these to bake chocolate chip cookies!

  45. Mary Somerville says:

    I would make egg salad.

  46. Allison Downes says:

    I would bake them in avocado for breakfast.

    Thanks for the nice giveaway!

  47. Nancy Loring says:

    I would make eggs Benedict. That is my favorite meal any time of the day.

  48. Laura J says:

    Oh I would first love to make Chicken Fried Rice! We love putting eggs in it!

  49. Deborah Gardner says:

    I would make egg-salad sandwiches! Thanks

  50. I love to make egg salad when it gets warmer. I can eat it alone or on a sandwich or on a salad.

  51. I would make a omelet with potatoes and onions.

  52. Jennifer Essad says:

    fritatta’s and omelets are a favorite for dinner in our house, I use fresh veggies and grated cheeses to make each one different

  53. Betsy Barnes says:

    If I won the Eggland’s Best eggs, I would make my hubby’s favorite, deviled eggs :)

  54. Birdiebee says:

    I would make a South of the Border Omelette.

  55. krystal pena says:

    I would make breakfast burritos

  56. Claudia says:

    I would make huevos rancheros, Thank you!

  57. Tammy Shelton says:

    I would make my fabulous French Toast.

  58. Ashley Tucker says:

    I’d make a southwestern omelette.

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