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Frittata with Potatoes, Bacon, and Broccoli

This breakfast frittata is loaded with bacon, potatoes and broccoli - all roasted together in a cast iron skillet for maximum flavor.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Phoebe Lapine

Ingredients

  • 1 pound potatoes cut into 1/2-inch cubes
  • 1/2 pound broccoli trimmed and cut into 1-inch florets
  • 1 small yellow onion sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 4 slices bacon roughly chopped
  • 8 large eggs
  • 1/2 cup coarsely grated gruyere optional

Instructions

  • Preheat the oven to 425 degrees.
  • In a medium mixing bowl, combine the potatoes, broccoli, and onion with the olive oil and salt. Toss to combine. Arrange the vegetables in a large oven-proof (preferably cast iron) skillet in an even layer. Sprinkle the bacon pieces over the top and roast in the oven until the potatoes are tender and crispy, and the bacon is browned, about 40 minutes, redistributing once halfway through. Remove the pan from the oven and pour in the eggs. Return to the oven until the eggs are set, about 10 minutes.
  • (optional) Sprinkle the cheese over the top and finish under the broiler so the top is nicely browned, about 2 minutes.
  • Allow the frittata to cool for a few minutes in the pan, then cut into slices and serve.

Nutrition

Serving: 4g