Potato, Bacon, and Fontina Frittata

Total Time: 30 min Prep Time: 10 min Cook Time: 20 min
Photo by Jo A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon(s) extra-virgin olive oil

  • 6

    slice(s) bacon or pancetta, cut into small pieces

  • 1 1/2

    cup(s) (1/2-inch diced) Yukon gold or red-skinned potato

  • 1

    onion, halved, cut into thin strips

  • 8

    large eggs

  • 1/4

    cup(s) heavy cream

  • 1/4

    teaspoon(s) kosher salt

  • 1/4

    teaspoon(s) freshly ground pepper

  • 1/2

    cup(s) shredded fontina cheese

  • 2

    tablespoon(s) shredded fontina cheese

  • 1

    tablespoon(s) snipped fresh chives

Directions

Heat broiler. Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until fat is almost rendered and bacon is starting to crisp; remove bacon to a paper towel to drain. Add potato and onion to drippings; raise heat to medium-high and sauté mixture until potato is almost tender, about 10 to 12 minutes. Whisk eggs, cream, salt, and pepper in a medium bowl; stir in 1/2 cup of the cheese, then stir in bacon. Pour into skillet, shaking pan gently to distribute. Reduce heat to medium and cook, without stirring, 5 minutes, or until set on bottom and sides (eggs will be runny in center). Place skillet under broiler; broil 2 minutes, or until frittata is firm in center. Sprinkle with the remaining 2 tablespoons cheese and chives. Loosen edges with a rubber spatula and slide onto a serving plate. Cut into wedges.

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