Recipes and Cooking Potato, Bacon, and Parmesan Frittata 4.4 (7) Give cereal the morning off. This satisfying baked frittata recipe takes just 35 minutes, start to finish. For a twist on this bacon and potato frittata, try our sausage-mushroom Parmesan frittata variation. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 23, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 pound Yukon gold potatoes, peeled and chopped (2 large) 6 thick slices bacon, coarsely chopped 1 medium onion, halved and thinly sliced 8 eggs, lightly beaten ½ cup freshly grated Parmesan cheese 2 tablespoon snipped fresh flat-leaf Italian parsley or a mixture of snipped fresh herbs, such as marjoram, thyme, mint, basil, and/or oregano ¼ teaspoon salt ¼ teaspoon ground black pepper Snipped fresh flat-leaf Italian parsley or a mixture of snipped fresh herbs, such as marjoram, thyme, mint, basil, and/or oregano (optional) Directions 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. 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. 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). 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°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. 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 Rate it Print Nutrition Facts (per serving) 257 Calories 13g Fat 18g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 257 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 264mg 88% Sodium 727mg 32% Total Carbohydrate 18g 7% Total Sugars 2g Protein 16g Vitamin C 10.6mg 53% Calcium 131.3mg 10% Iron 1.8mg 10% Potassium 451mg 10% Folate, total 44.4mcg Vitamin B-12 0.9mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.