Description
Indulge in the comforting flavors of this Bacon and Root Vegetable Frittata, an easy-to-make dish that brings brunch vibes right into your home. With fluffy eggs enveloping crispy bacon, sweet carrots, and earthy potatoes, you’ll create a delightful centerpiece for any gathering. Perfectly versatile, this frittata is not only delicious but also adaptable to suit various dietary needs.
Ingredients
Scale
- 6 large eggs
- 4 oz thick-cut bacon, chopped
- 1 medium Yukon Gold potato (about 5 oz), diced
- 1 medium carrot (about 3 oz), grated
- 1 small sweet onion, diced
- 1/2 cup aged cheddar cheese, crumbled
- 2 tbsp fresh parsley or chives, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large cast-iron skillet over medium heat, cook the chopped bacon until crispy.
- Add the diced potatoes, onion, and grated carrot; sauté until potatoes are tender and golden brown.
- In a bowl, whisk together eggs with salt and pepper. Stir in the fresh herbs.
- Pour the egg mixture over the sautéed vegetables and bacon. Sprinkle cheese on top.
- Cook on the stove for 2 minutes until edges start to set, then transfer to the oven.
- Bake for 20-25 minutes until puffed and golden brown; check for doneness by gently poking it—there should be no wobble.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 320mg