A Bacon, Pepper & Potato Frittata is hearty, savory, and perfect for breakfast, brunch, or even a light dinner. It’s like a crustless quiche—easy and packed with flavor.
🍳 Ingredients
- 6–8 eggs
- 4 strips bacon (chopped)
- 2 medium potatoes (peeled, diced small)
- 1 bell pepper (chopped)
- 1 small onion (optional, chopped)
- ½ cup milk or cream
- ½ cup shredded cheese (cheddar or mozzarella)
- Salt & black pepper
- ½ tsp paprika (optional)
- 1–2 tbsp oil or butter
🔥 Instructions
1. Cook the bacon
- Heat a skillet over medium heat
- Cook bacon until crispy
- Remove and set aside (leave a little fat in the pan)
2. Cook the potatoes
- Add diced potatoes to the same pan
- Cook until golden and tender (10–12 minutes)
👉 Cover for a few minutes to soften faster
3. Add veggies
- Add onion and bell pepper
- Cook until soft and slightly caramelized
4. Mix eggs
- In a bowl, whisk eggs, milk, salt, pepper, and paprika
5. Combine
- Add bacon back to the pan
- Pour egg mixture over everything
- Sprinkle cheese on top
6. Cook + finish
Stovetop + oven (best method):
- Cook on low until edges set (5–7 minutes)
- Transfer to oven at 180°C (350°F) for 10–15 minutes until fully set
OR stovetop only:
- Cover and cook on very low heat until set
🍽️ Serving
- Slice like a pie
- Garnish with herbs (parsley or chives)
- Serve with toast or a fresh salad
🔥 Pro Tips
- Use a non-stick or oven-safe skillet
- Don’t overcook—eggs should stay tender
- Cut potatoes small so they cook evenly
🌶️ Variations
- Add spinach or mushrooms
- Swap bacon for sausage
- Make it spicy with chili flakes or jalapeños
If you want, I can give you a no-oven version, a low-carb/keto frittata, or a restaurant-style fluffy technique.
