Dorothy's Bacon & Potato Frittata
Indulge in the tasty flavors of this Dorothy’s Bacon and Potato Frittata where fresh eggs, crispy bacon, fluffy potatoes, Swiss cheese, and the distinctive flavor of Dorothy Lynch Dressing come together for the perfect spring brunch.
Servings: 8 servings
Calories: 179kcal
Equipment
Ingredients
- 1 dozen 12 eggs
- ⅓ cup Dorothy Lynch Dressing
- ⅔ cup half & half
- 1 cup Swiss cheese shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons fresh chives minced
- 2 Tablespoons fresh parsley minced
- 5 strips of bacon
- 1 cup golden potatoes skins left on, cubed
- 7 green onions sliced, tops separated from the bottoms
- 2 cups baby spinach chopped
Instructions
- Preheat oven to 425 degrees F.
- In a large cast iron skillet, cook bacon until it is golden brown. Remove from the skillet and drain excess grease. Do not wipe the pan clean. Add potatoes to the skillet and cook until lightly browned.
- While the bacon and potatoes cook, whisk together half & half, Dorothy Lynch, and eggs in a large bowl until combined. Mix in salt and pepper, shredded cheese, parsley, chives, and the bottoms of the green onions.
- Add the bacon to the potatoes and stir them together. Add in the spinach and cook for about a minute until it wilts.
- Pour the egg mixture over the top of the potato mixture. Let cook on the stove until the edges are set. (2 or 3 minutes)
- Transfer the skillet to the preheated oven and bake for 15 minutes, or until set in the center and the edges are golden brown.
- Let stand for 5 minutes before cutting.
- Garnish with additional herbs if desired.
Notes
To Store: Bring leftovers to room temperature and then place them in an airtight container in the fridge for 2-3 days. In the freezer, leftovers will keep for up to 3 months.
Nutrition
Serving: 1g | Calories: 179kcal | Carbohydrates: 8g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 507mg | Fiber: 1g | Sugar: 2g