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The Omelet & Frittata Baking Guide
The
difference between a frittata and an omelet is that the ingredients
in the frittata are mixed into the eggs instead of folded into an omelet.
Usually a frittata is partially baked in the skillet. This recipe calls
for potatoes, bacon, and onion. If you prefer, make it as an omelet.
Contents
How to Build a Frittata
Irish Omelet Recipe
Easy Baked Omelet
Sunrise Puffy Omelet
Baked Denver Omelet
Fresh Tomato Frittata
Texas Corn Frittata
Bacon and Potato Frittata
Potato and Sausage Frittata
Bacon and Potato Frittata
Bacon and
Potato Frittata Recipe
Ingredients
1/2 pound bacon
1 large potato
1/2 large onion
1/2 green or red bell pepper
8 large eggs
1/4 teaspoon salt
1/8 teaspoon ground black pepper
grated cheddar cheese for garnish
Directions
1. In a ten-inch
ovenproof skillet, fry the bacon. Drain the bacon on paper towels and
then cut the bacon into large chunks. While the bacon is frying, peel
the potato and cut it into 1/2-inch cubes. Dice the onion and the bell
pepper.
2. Pour the excess grease from the frying pan leaving a little in the
pan for sautéing the vegetables. Sauté the potato, onion,
and pepper until the potato is barely tender and the onion is translucent.
3. Whisk the eggs, salt, and pepper together in a bowl. Add the egg
mixture and the bacon to the vegetables in the skillet.
4. Preheat the oven to 350 degrees. Cook on the stovetop over medium
heat for five to ten minutes or until the bottom of the frittata becomes
firm. Place the skillet in the oven on the highest rack and bake for
ten to twelve minutes or until the frittata is firm. Remove from the
oven and sprinkle the top of the frittata with grated cheddar cheese.
Serve hot.
