One-pan breakfast frittata
 
Prep time
Cook time
Total time
 
A one-pan breakfast that's easy to customize depending on what's on hand!
Author:
Recipe type: Breakfast
Serves: 2-4
Ingredients
  • 1 medium potato, diced fairly small
  • 6 slices bacon, diced
  • 1 small onion, thinly sliced
  • 6-8 cherry tomatoes, halved
  • 2 handfuls baby spinach (about 1 cup, packed)
  • 4 large eggs, beaten
  • salt and pepper to taste
Instructions
  1. Preheat the broiler to high (mine reads 450˚F).
  2. Place the diced potato in a small saucepan of salted water, bring to the boil and cook until tender (about 7 minutes).
  3. Meanwhile, cook the bacon in the GreenPan 9.5” hard anodized open fry pan over medium-high heat.
  4. When the bacon is crispy, remove from the pan and drain off all but about 2 tablespoons of the fat. Drain the bacon on paper towels.
  5. Drain the potatoes well and add them to the fry pan with a sprinkle of salt and pepper.
  6. Sauté over medium-high heat until golden and crispy.
  7. Remove potatoes from the fry pan and add the onion and sauté until just starting to soften, around 3 minutes.
  8. Add the tomatoes and spinach to the fry pan and cook until the spinach just starts to wilt, about 2 minutes.
  9. Add the bacon and potatoes back to the fry pan and give everything a good stir, distributing all the ingredients evenly across the pan.
  10. Pour the beaten eggs evenly over the bacon and vegetables, making sure to shake the pan gently to distribute the egg evenly. Use a rubber spatula to make sure the egg is coating the bottom of the pan.
  11. Season with salt and freshly ground pepper.
  12. Reduce heat to medium and cook for about 3 minutes, lifting the edges of the egg from time to time with the rubber spatula to let the uncooked egg flow underneath.
  13. Cover and cook for a further 3-4 minutes, until the top of the frittata is just set.
  14. Remove lid and place frypan under broiler on the centre rack (i.e. not too close) for approximately 2 minutes until the top is nicely golden brown.
  15. Slide the frittata onto a cutting board or serving plate.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2014/05/cookware-review-and-giveaway-mark-mcewan-by-greenpan/