Bacon and Goat Cheese Frittata

Bacon and Goat Cheese Frittata
Bacon and Goat Cheese Frittata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    slices thick cut bacon, sliced into 1-inch pieces

  • 1

    medium spring onion (or 4 scallions) thinly sliced, green and white parts divided

  • 1

    medium red potato, thinly sliced

  • 8

    eggs, lightly beaten

  • 1/2

    cup milk

  • 2

    ounces goat cheese, crumbled into small pieces

  • Kosher salt

  • Freshly cracked black pepper

Directions

Preheat oven to 375 degrees F. In an 8- or 10-inch heavy-bottomed skillet, cook bacon over medium heat until crisp, 5 to 7 minutes. Remove to a plate. Add whites of onion or scallion into the bacon grease and cook for 2 to 3 minutes, or until softened. Place potato slices into the skillet in one layer, arranging the onions either on top of the potatoes or moving them to a side of the pan. Cook potatoes 2 to 3 minutes per side, seasoning each side lightly with salt and pepper. Meanwhile, whisk eggs, goat cheese and milk together in a large bowl until mostly combined — goat cheese should be in very small pieces. Gently stir the crisped bacon into the egg mixture. Season with salt and pepper. Slowly pour egg mixture into the hot skillet on top of onions and potatoes. Transfer pan into the oven and bake for 30 to 45 minutes, or until eggs are set and firm.

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