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Potato, Bacon, and Parmesan Frittata

Potato, Bacon, and Parmesan Frittata



  1. In a covered medium saucepan cook the potatoes in enough boiling lightly salted water to cover about 10 minutes or just until tender. Drain; set aside.
  2. Meanwhile, preheat broiler. In a large broilerproof skillet with flared sides cook bacon over medium-high heat until starting to crisp. Add onion; cook about 5 minutes or until tender. Stir in the cooked potatoes.
  3. In a medium bowl whisk together eggs, Parmesan cheese, the 2 tablespoons parsley, the salt, and pepper. Pour egg mixture over potato mixture. Cook over medium-low heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
  4. Place skillet under the broiler, 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is set and no longer wet. (Or, preheat oven to 400 degrees F and bake about 5 minutes or until top is set and no longer wet.) Let stand for 5 minutes. Slide frittata out onto a serving platter. If desired, sprinkle with additional parsley.

From the Test Kitchen

Sausage-Mushroom Frittata:

Prepare Frittata Rustica as directed, except substitute 8 ounces sweet Italian sausage (remove casings, if present) for the bacon and add 1 1/2 cups sliced assorted fresh mushrooms along with the onion. Scatter 1/2 cup halved grape tomatoes over frittata before serving.

Nutrition analysis: 261 calories, 19 g protein, 20 g carb., 12 g total fat (5 g sat. fat), 265 mg cholesterol, 2 g fiber, 13% Vitamin A, 19% Vitamin C, 695 mg sodium, 14% calcium, 12% iron

Nutrition Facts (Potato, Bacon, and Parmesan Frittata)

    Per serving:
  • 257 kcal cal.,
  • 13 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 264 mg chol.,
  • 727 mg sodium,
  • 18 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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