Feta and Bacon Frittata

This is another recipe from the Smitten Kitchen Cookbook but I thought it deserved its own post. It would be an excellent addition to any brunch but was easy enough to make on a lazy Saturday morning.

A frittata is an Italian dish. "Frittata" means fried and refers to how the egg is cook. Now, it most typical refers to a dish with potatoes, similar to a Spanish tortilla.

The flavors of the bacon and feta, both strong and salty, made this frittata very savory and rich. Frittatas are one of those great dishes that allow for infinite variation. Try adding more vegetables; I think this one would have been great with mushrooms or spinach. Switch up the cheese with parmesan or cheddar. Try it with sausage or ham or leave the meat out entirely. It is hard to go wrong!

Feta and Bacon Frittata

3 tbsps olive or vegetable oil
1 3/4 pounds Yukon Gold potatoes
1/2 tsp salt, plus more for roasting the potatoes
Freshly ground black pepper
1/4 pound bacon, thick-cut
1/2 bunch scallions, trimmed and thinly slices
2/3 cup crumbled feta
6 large eggs
2 tbsps milk or cream
1. Preheat oven to 400 degrees Fahrenheit. Coat a roasting pan or baking tray generously with oil, about 1 to 2 tablespoons. Peel potatoes and cut them in 1/4-to-1/2-inch slices, and then halve them lengthwise into half-circle shapes. Pile them in the repaired pan and generously season with salt and pepper. They do not need to be in a single layer.
2. Roast potatoes for 30 minutes or until potatoes are mostly cooked. Toss potatoes once halfway through. Let cool slightly.
3. Cook bacon in a well-seasoned 9-inch cast-iron frying pan until crisp. Drain on paper towels and crumble.
4. Add an additional tablespoon of oil to the bacon drippings in the pan and reheat it over medium heat. Swirl the oil and drippings around in the pan and up the sides to coat it fully.
5. Arrange the roasted potatoes in your skillet. Scatter the bacon, then scallions and feta over the potatoes.
6. Whisk eggs with milk, 1/2 tsp salt, and several grinds black pepper in a medium bowl. Pour egg mixture over the potatoes.
7. Cover skillet with foil and bake for 20 minutes. Remove foil and bake for another 10 to 15 minutes, or until puffed at edges and set in center.

Recipe from Smitten Kitchen Cookbook
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