Potato Frittata with Feta and Scallions

We've always been quiche people, but for some reason it's taken us more time to make frittatas a regular part of our brunch routine. This frittata recipe from Smitten Kitchen however has everything I've ever wanted on my breakfast plate--roasted potatoes, bacon, scallions, feta, and eggs. I actually ended up making it for dinner with a salad alongside, and it was the perfect weeknight meal. I had seconds, and Andrew may have had thirds...Needless to say, we will be making this again. It's a bit involved for breakfast since you have to roast potatoes, cook bacon, assemble, and bake it all, but it's hearty enough for dinner. Yum.

Potato Frittata with Feta and Scallions
(Recipe adapted from the Smitten Kitchen Cookbook)

  • 2 tbsp oil
  • 1 3/4 pounds Yukon Gold potatoes
  • 1/2 tsp table salt, plus more for roasting potatoes
  • Freshly ground black pepper
  • 1/4 pound bacon, cut crosswise into 1/4-inch matchsticks
  • 3-4 scallions, thinly sliced
  • 2/3 cup (3 oz) crumbled feta
  • 6 large eggs
  • 2 tbsp milk or cream

  1. Preheat your oven to 400 degrees F. Coat a roasting pan or baking sheet generously with 2 tbsp oil. 
  2. Peel potatoes and cut them into 1/4-1/2-inch slices, then halve lengthwise into half-circle shapes. Spread them out in the prepared pan and generously season with salt and black pepper. Roast 30 minutes, or until potatoes are mostly cooked, tossing once halfway. (To save time, you can also cook potato slices in a saucepan covered in an inch of cold water and simmered for 5-7 minutes until tender).
  3. Cook bacon in a well-seasoned 9-inch cast-iron frying pan until crisp. Scoop out with a slotted spoon and drain. Pour out bacon fat until 1-2 tbsp remains in the pan and reheat over medium heat. Carefully swirl the drippings up and around the pan until fully coated. 
  4. Arrange roasted potatoes in your skillet in an even layer. Scatter bacon pieces, then scallions, then feta over potatoes. 
  5. Whisk eggs with milk or cream, 1/2 tsp salt, and several grinds of black pepper in a  medium bowl, and pour over potatoes. 
  6. Cover skillet with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, or until puffed at the edges and set in the center. Serve right from the skillet. 

No comments