Bacon Potato Frittata

Bacon Potato Frittata
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 162.2
  • Total Fat: 6.6 g
  • Cholesterol: 254.2 mg
  • Sodium: 308.4 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 0.1 g
  • Protein: 16.1 g

View full nutritional breakdown of Bacon Potato Frittata calories by ingredient
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Adapted from
Adapted from

Number of Servings: 6


    8 eggs, large
    4 slices Garrett Valley Naturals Uncured Peppered Bacon, cooked & crumbled (we used plain, not peppered)
    250 g steamed 3/4" diced potatoes, with skin, cooled
    1 chopped scallions
    3 Tbs Italian Flat Leaf Parsley
    Salt & Pepper to taste
    1 cup Kraft Naturals Fat Free Shredded Cheddar Cheese, divided
    Sour Cream, for serving


Don't forget to protect your hand when grabbing the skillet handle - it will be as hot as the base of the pan! If you use full-fat regular shredded cheese you can sprinkle it on top, and place it back in the oven for a minute to melt at the end of the cooking time.


In a medium bowl whisk the eggs, and add all ingredients through Salt & Pepper. Add 1/2 of the cheese, and combine gently. Pre-heat a 10" cast iron skillet, or other heavy bottomed, oven-proof greased skillet over medium heat, until you see the cooking spray shimmering. Pour in the Frittata mixture, and cook until about half-set, without stirring (It will still look quite loose, but you will start to see the edges cooking). This step is just to set the base, really, and takes about 10-12". Place in a 400 degree pre-heated oven to finish cooking, about 10-15". Remove from oven, and sprinkle with remaining cheese when it's finished. Cool slightly, before serving.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user CARRIESCARATS.

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