One-pan breakfast frittata
10 mins
15 mins
25 mins
A one-pan breakfast that's easy to customize depending on what's on hand!
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
Directions
- Preheat the broiler to high (mine reads 450˚F).
- Place the diced potato in a small saucepan of salted water, bring to the boil and cook until tender (about 7 minutes).
- Meanwhile, cook the bacon in the GreenPan 9.5” hard anodized open fry pan over medium-high heat.
- 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.
- Drain the potatoes well and add them to the fry pan with a sprinkle of salt and pepper.
- Sauté over medium-high heat until golden and crispy.
- Remove potatoes from the fry pan and add the onion and sauté until just starting to soften, around 3 minutes.
- Add the tomatoes and spinach to the fry pan and cook until the spinach just starts to wilt, about 2 minutes.
- Add the bacon and potatoes back to the fry pan and give everything a good stir, distributing all the ingredients evenly across the pan.
- 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.
- Season with salt and freshly ground pepper.
- 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.
- Cover and cook for a further 3-4 minutes, until the top of the frittata is just set.
- 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.
- Slide the frittata onto a cutting board or serving plate.