This cheesy Caramelized Onion, Bacon and Potato Frittata recipe has layers of flavors and will be the star of your next weekend brunch!
Check out the recipe for this Caramelized Onion, Bacon and Potato Frittata below or PIN IT for later!
Mother’s Day is this weekend and I have all sorts of feelings. Like have you seen this Hallmark commercial? I wept over it for days. It basically sums up everything I feel about being a Mom and how I now feel about my own Mother.
I could totally go on and on and
wax poetic ramble on in countless run on sentences, about what Mother’s Day now means to me and get all super mushy and sentimental; but I’ll save that for my tissue box and somehow, some way, try to tell my Mom how much she means to me.
I’ll then leave plenty of hints for my husband that I want to sleep in on Sunday and wake up to a hot breakfast, made by him. I’d love for him to make this Caramelized Onion, Bacon and Potato Frittata, but will happily enjoy just some bacon, fresh fruit and some sort of sweet breakfasty treat (pancakes would be good, I’ll even buy some pancake mix, or even some frozen cinnamon rolls).
Yes, that would be a lovely Mother’s Day brunch. But if you want to really impress that special Mom in your life, may I suggest going ahead and making this Caramelized Onion, Bacon and Potato Frittata recipe? I have made it numerous times over the years for various ladies’ luncheons, baby showers and holiday celebrations and EVERYONE loves it. The ingredients are simple -> smoky bacon, sweet caramelized onions, crispy potatoes and nutty Gruyere cheese <- yet pack an enormous flavorful punch to the mouth.
If that hasn’t convinced you to make this potato frittata this weekend, then PLEASE promise me you’ll at least make it for weekend brunch soon!
And Happy Mother’s Day to all the Mama’s out there! Whether you are a new Mom, seasoned Grandmother, someone who is doing everything they can right now to be the best Mom they can be in the future, or are a caring and compassionate aunt, nurse, teacher or social worker who has cared for a child when their Mother couldn’t (it really does take a village!); I hope you all know how much you are needed and loved and have a beautiful Mother’s Day!
HELPFUL TIPS AND INFORMATION:
What is a frittata?
A frittata is an Italian baked egg dish that is similar to an open face omelette or crustless quiche. You can add any variety of cheese, meat, vegetables or fresh herbs that you prefer and some people even add leftover crusty bread or cooked pasta to their frittata.
How to make a frittata?
To make a frittata, first cook the meat and/or vegetables you wish to use in your filling. Add your veggie and/or meat mixture to a baking dish, such as a pie plate or cast-iron skillet. Then mix your egg mixture, which consists of eggs, milk, cheese, Dijon mustard, salt and black pepper. Pour the egg mixture over the vegetable and/or meat mixture in the pie plate. Bake in a preheated 350-degree F oven for 18-22 minutes or just until the eggs are set.
Can a frittata be made ahead?
If I know the morning I want to serve this frittata is going to be rushed, I will usually make the filling before hand and then bake it off the morning of.
WHAT TO SERVE WITH a Caramelized Onion, Bacon and Potato Frittata?
I usually serve this potato frittata recipe with some fresh fruit (serve this Creamy Fruit Salad if you want to go old school with your fruit salad) or a simple green salad, like this Spinach Berry Salad. However, if you want go all out for your brunch, you could pair this Caramelized Onion, Bacon and Potato Frittata with some Lemon Ricotta Blueberry Muffins and make things extra sweet! 😊
- 2 tablespoons canola or corn oil, divided
- 6 slices bacon, diced
- 1 large yellow onion, diced
- 1 ½ cups peeled and diced russet potatoes (or diced frozen hash brown potatoes)
- 8 large eggs
- ¼ cup 2% or whole milk
- 1 teaspoon Dijon mustard
- ¼ teaspoon each teaspoon kosher salt and black pepper
- ½ cup shredded Gruyere or Swiss cheese
- 2-3 tablespoons chopped fresh chives
1. Preheat oven to 350 degrees F. Spray a 9-inch deep dish pie plate with cooking spray. Set aside.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bacon and cook, stirring occasionally, for 5-8 minutes, or until bacon is crispy. Using a slotted spoon, remove bacon from skillet and transfer to a paper towel lined plate. Set aside.
3. Pour off excess grease from skillet, leaving approximately 1 tablespoon grease in the pan. Add onions to skillet and cook, stirring occasionally, for 12-15 minutes, or until onions are caramelized. Transfer caramelized onions to the pie plate.
4. Add an additional tablespoon of oil to the skillet, if need. Once the is oil hot, add the diced potatoes, and cook, stirring occasionally for 8 to 10 minutes, or until the potatoes are crispy. With a slotted spoon, remove the potatoes to the pie plate and set aside.
5. Meanwhile, in a medium sized bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until well combined.
6. Add the cooked bacon and grated cheese to the pie plate and pour the egg mixture on top. Sprinkle 1-2 tablespoons of chives over the egg mixture.
7. Bake in the preheated 350-degree oven for 18-22 minutes, just until the eggs are set.
8. Top the frittata with an additional ½ tablespoon chopped chives and serve.