Dice the potato into 1/2 inch pieces. Chop the bacon strips into small pieces.

In a large heavy oven-safe skillet on medium-high heat, heat oil and add potatoes and bacon. Cook at least 6 minutes, stirring often, until potatoes are tender. Drain potatoes and bacon on 2 stacked paper towels and allow to cool.

In a large bowl, beat the eggs with parsley and salt and pepper if desired.

Add potatoes and bacon to the egg mixture and mix well.

Preheat oven to 375 degrees.

Clean the original skillet and grease it with olive oil. Pour in mixture and cook at medium heat until nearly set.

Place skillet in the oven and cook until the top of the frittata is fully set (about 10 or 15 minutes; watch carefully).

Allow dish to cool slightly. Cut into pie-like slices and serve warm.

Visit the Mr Breakfast glossary for more about frittatas.


This frittata (aka open-faced omelet) is prepared so you get some potato and bacon in every tasty bite.

Mr Breakfast would like to thank MrSpinach for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From kayat (Team Breakfast Member)

Rating (out of 5):

Pretty time intesive. I kinda changed up the recipe. Used the base ingredients and added some dill to the egg mixture. Topped with cheddar and some parmesan. I used some frozen parsley cubes from trader joes, it was way over kill. Would've been better with less parsley.

Comment submitted: 8/12/2007 (#3365)

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