Table for More: Potato, Bacon, and Spinach Frittata

Wanted to make something yummy for breakfast the other morning, but didn’t have much in the apartment. I’m not a huge fan of omelets – they are just too eggy for me. But this turned out to be the perfect compromise with the addition of potatoes. It’s a totally moldable recipe for what you have around – add sausage, tomatoes, onions, green onions – anything you’ve got! Serve it with warmed salsa for a Spanish flair.


  • 2 tbsp. olice oil
  • 2 large white potatoes or 5 small red potatoes, thinly sliced
  • 1-2 cups torn fresh spinach
  • 2 slices cooked bacon, crumbled
  • 1 tsp. crushed garlic
  • Salt and pepper
  • 5 eggs
  • 1/3 c. milk
  • ½ c. shredded cheddar cheese


  • Heat olive oil in a medium skillet.
  • Layer the sliced potatoes in the bottom of the skillet. Cover and cook for about 10 minutes over medium heat. The potatoes should be slightly tender.
  • Mix in spinach, bacon, and garlic. Then season with salt and pepper.
  • Cook 1-2 more minutes, until spinach is wilted.
  • In a medium mixing bowl, beat together eggs and milk. Pour into the skillet over the potato mixture. Sprinkle with cheddar cheese.
  • Cover and cook 8-10 minutes over LOW heat. Eggs should be firm.

*My eggs would not firm quickly for some reason, so I put the oven-safe skillet into the oven on broil. Turned out perfectly browned.

Serves: 4-6 people


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