Loaded Baked Potato Frittata
Loaded Baked Potato Frittata might be just the main course you are searching for. Watching your figure? This gluten free recipe has 299 calories, 15g of protein, and 20g of fat per serving. For 100 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. 31 person have tried and liked this recipe. If you have kosher salt, sharp cheddar cheese, eggs, and a few other ingredients on hand, you can make it. It is brought to you by Fountain Venue Kitchen. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 49%, this dish is good. If you like this recipe, you might also like recipes such as Loaded Baked Potato Frittata, Lightened up loaded potato and cheese frittata, and Super Bowl Snacks: Loaded Baked Potato Potato Chip Nachos.
Servings: 6
Ingredients:
5 pieces bacon
Optional: green bell pepper slices***
8 large eggs
4 green onions, sliced
1/2 teaspoon each kosher salt and freshly ground pepper
12 ounces (about 2 small to medium) russet potatoes, diced**
3/4 cup shredded sharp cheddar cheese
1/4 cup sour cream*
Equipment:
whisk
bowl
oven
frying pan
paper towels
Cooking instruction summary:
Preheat the oven to 400 degrees F. In a medium bowl, whisk together the eggs and sour cream. (Its okay there are some small sour cream lumps.) Stir in the cheese, salt, and pepper. Set aside.Heat a 10-inch, ovenproof skillet over medium heat and cook the bacon until crisp. Remove to a paper towel-lined plate. In the residual bacon grease, cook the potatoes over medium heat, stirring regularly, until tender and nicely golden, about 10-12 minutes. Add the green onions, and cook for another minute. Remove from the heat, and evenly disperse the mixture over the bottom of the pan. Sprinkle the reserved bacon over the potatoes, and then pour the egg mixture over all. Use a fork to make sure the egg mixture has settled down amidst the potatoes and to ensure that the cheese is evenly distributed.If making bell pepper clovers for St. Patricks Day, slice the green pepper into thin rounds and choose the slices that look most like clovers, removing the seeds and membrane as needed. Cut pieces to look like stems, and then position the desired number of clovers over the surface of the frittata.Transfer the skillet to the oven, and bake for 15-20 minutes or until the frittata is just set in the middle. (The last time I made this, it took 17 minutes in my oven.)Remove from the oven and let cool for a few minutes. Cut and serve warm.
Step by step:
1. Preheat the oven to 400 degrees F. In a medium bowl, whisk together the eggs and sour cream. (Its okay there are some small sour cream lumps.) Stir in the cheese, salt, and pepper. Set aside.
2. Heat a 10-inch, ovenproof skillet over medium heat and cook the bacon until crisp.
3. Remove to a paper towel-lined plate. In the residual bacon grease, cook the potatoes over medium heat, stirring regularly, until tender and nicely golden, about 10-12 minutes.
4. Add the green onions, and cook for another minute.
5. Remove from the heat, and evenly disperse the mixture over the bottom of the pan. Sprinkle the reserved bacon over the potatoes, and then pour the egg mixture over all. Use a fork to make sure the egg mixture has settled down amidst the potatoes and to ensure that the cheese is evenly distributed.If making bell pepper clovers for St. Patricks Day, slice the green pepper into thin rounds and choose the slices that look most like clovers, removing the seeds and membrane as needed.
6. Cut pieces to look like stems, and then position the desired number of clovers over the surface of the frittata.
7. Transfer the skillet to the oven, and bake for 15-20 minutes or until the frittata is just set in the middle. (The last time I made this, it took 17 minutes in my oven.)
8. Remove from the oven and let cool for a few minutes.
9. Cut and serve warm.
Nutrition Information:
covered percent of daily need
