Recipe by Chef John
"This is a wonderful meal anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day."
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potato, peeled and sliced into thin 1-inch pieces
water, or as needed
garlic, thinly sliced
red pepper flakes
salt and ground black pepper to taste
Swiss chard, chopped
grated Parmesan cheese
I loved doing this - I had never made a frittata or used a broiler before. I used leftover thanksgiving potatoes and fresh spinach. I made it and then cut it into quarters and stuck it in the fridge for breakfast for the week. Yummy!
Perfect! We loved it.
This was fantastic!! As are all of Chef John's recipes! I added onion, just because I love them, and a scoop of ricotta and some cream to the egg mixture. Delicious!
Very good and very versatile. I swapped sausage for bacon and frozen spinach for chard (that's what I had available) and it still worked out perfectly.
Turned out delicious. Made with bacon, onions, garlic, potatoes, salt n pepper, spinach, eggs, and cheddar cheese. added a pinch of baking powder to the eggs for some extra fluff.
Used the technique but used sausage, onions, potatoes and Cheddar cheese. It was fantastic and everyone loved it. It seems this infinitely adaptable to what you have on hand. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon and Potato Frittata with Greens
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 150
** Calories from Fat: 80
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