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Home Skillet Frittata

Topped with a crispy bacon lattice, this frittata is laced with potatoes, green onions, cheddar cheese and fresh herbs. A dash of paprika adds a spicy kick.

Ingredients:

  • 20 bacon slices, about 9 oz. total
  • 1/4 cup plus 2 tsp. vegetable oil
  • 1 lb. Yukon Gold potatoes, cut into 3/8-inch dice and simmered until just fork-tender
  • Kosher salt and freshly ground pepper, to taste
  • 10 eggs
  • 1/4 cup heavy cream
  • 8 oz. mild cheddar cheese, grated
  • 1/2 cup sliced green onions, white and light green portions
  • 1/2 tsp. minced fresh thyme
  • 1 Tbs. minced fresh flat-leaf parsley
  • 1/8 tsp. paprika

Directions:

Preheat an oven to 375ºF.

Overlap 2 bacon slices to create one 12-inch strip. Lay the bacon on a grill pan or on a rack set over a baking sheet. Repeat with the remaining bacon, weaving the strips to create a lattice formation that is 12 inches square. Transfer to the oven and bake until the top of the bacon is crisp and browned but the underside is still somewhat soft, 6 to 8 minutes. Let cool.

In the deep half of a frittata pan over high heat, warm 2 Tbs. of the oil. Add half of the potatoes and cook, stirring occasionally, until crisp and golden brown, 3 to 5 minutes. Season with salt and pepper and transfer to a bowl. Repeat with 2 Tbs. of the oil and the remaining potatoes. Let cool.

In a large bowl, whisk together the eggs and cream. Stir in the cheese, green onions, thyme, parsley, paprika and potatoes, and season with salt and pepper.

In the deep half of the frittata pan over medium-low heat, warm 1 tsp. of the oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 4 minutes. Place the shallow pan upside down on top of the deep pan and cook until the frittata is almost completely set, 10 to 12 minutes more. Remove the shallow pan and gently lay the bacon lattice, with the crispier side down, on top of the eggs. Cover with the shallow pan and cook until the bacon begins to settle into the eggs, about 2 minutes. Remove from the heat.

In the shallow half of the frittata pan over medium heat, warm the remaining 1 tsp. oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the bacon is crisp, 5 to 7 minutes. Flip the frittata back into the deep pan and remove from the heat.

Gently shake the pan to loosen the frittata and slide it onto a serving plate. Serves 8 to 10.

Williams-Sonoma Kitchen.