Bacon, Egg, and Veggie Frittata with Spiralized Potatoes

I never made a frittata before until I took a crack at this one. It was my friend’s birthday and she hosted a breakfast-themed party. I wanted to challenge myself to cook something new, so I went ahead with a frittata. It might be a tongue twister to say, but it’s much easier to prepare. I did some research for ideas and nothing sounded like something I would enjoy. They eat a lot of meat and potatoes, which gave me the idea to add potatoes to my frittata. Bacon was an obvious choice for me. Spiralizing the potatoes made it easier to layer everything at the end. Using my fresh herb butter added more flavor than I expected. I was wowed by the results. Recipes I looked at suggested I use the bacon fat instead of butter, but my intention wasn’t to have my friends feel bloated. I cooked the bacon separately first so the dish wasn’t as heavy. I chopped a bunch of veggies on hand before I started the cooking process. If you want to, you could also add pickled vegetables for an extra zing. Now, came the cooking process.

First, I had no idea how to season a pan. I suggest seasoning it in advance before preparing any dish. Truthfully, I don’t have a lot of experience with a cast iron skillet. At least Google was able to help me and it was easy to do so. Be warned that the house might smell, so make sure to turn on your humidifier if you have one and any fans to help air the house. Once it was all done, I allowed it to cool down before I started cooking.

Next, I added my herb butter with vegetables to sauté everything. While that was going, I cooked my bacon and got my eggs ready. I chopped fresh herbs to garnish. That way, I could layer it all up when it was done cooking. I added the eggs and bacon, but didn’t let it cook all the way. Most of the cooking will be done in the oven. I wanted the dish to be fresh, so I stopped there and brought the partially cooked dish to my friend’s house. I served it immediately and everyone loved it. It brings me joy to be able to share food with my friends. Find the recipe below to bring to any party or win your family over with my everything in the egg frittata:

Ingredients:

• 12 oz sliced bacon, chopped

• 10 large eggs

• 2 small Yukon gold potatoes, peeled and spiralized

• 3-4 cloves fresh garlic, minced

• 2 shallots (or ½ white onion), diced

• 4 oz mushrooms (I used baby bellas), chopped

• 1 medium red pepper or 7 sweet peppers, chopped

• ½ cup cooked spinach

• ½ heaping cup cheddar cheese or cheese of choice (I used Mexican blend from Kraft)

• 2 Tbsp. Everything Bagel Seasoning

• 2-4 Tbsp. butter or oil (see recipe for homemade herb butter)

• Chopped chives for topping

• Salt and Pepper, to taste

Kitchen Equipment:

• Peeler

• Veggie spiralizer (like a Veggetti)

• 10” seasoned cast iron skillet

• Parchment paper

• Baking sheet

• Knife

• Cutting board

• Whisk

• Large mixing bowl

** Notes before cooking **

* Make sure the skillet is seasoned prior to cooking

* Wilt spinach in advance or cook in a separate pan prior to adding it to the skillet

* You can also cook the bacon in your seasoned cast iron skillet and use some of the bacon fat to cook the vegetables instead of butter/oil. This would be instead of step 1 in the directions.

Directions:

1. Preheat oven to 375 Degrees F. On a cooking tray lined with parchment paper, line up all your bacon on the tray. Cook for 15-20 minutes until the bacon is fully cooked.

2. Prepare all of your vegetables while the bacon is cooking. Set the oven temperature to 425 Degrees F.

3. In your skillet, on medium heat, add 2 Tbsp. of butter while the pan heats up. Add your shallots and potatoes to your skillet. Season with salt, pepper, and garlic. Cook for ~7-10 minutes until fully cooked. Next, add peppers and mushrooms. Cook for another 5 minutes. Add your spinach, chopped bacon, everything bagel seasoning, and stir to combine everything. If your vegetables start to stick to the pan, feel free to add more butter or oil 1 Tbsp. at a time.

4. Meanwhile, whisk your eggs, cheese, chives, salt, and pepper in a large bowl.

5. Once the potatoes and veggies are done cooking, spread them out evenly over the bottom of the pan. Pour the egg mixture and swirl the pan until the eggs are set at the bottom (~5 minutes). Top with more cheese and chives. Transfer the skillet into the oven. Bake for 20-30 minutes or until the eggs are completely set. You will see the sides start to brown and a toothpick will come out clean. Remove from the oven and cut into 4-8 slices. Serve immediately.

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