5 Reviews

I didn't think this was going to turn out when I slid it into the oven, but it did and looked great! Guests liked it. I didn't have a non-stick pan with an ovenproof handle, so I used my cast iron skillet which worked pretty well; next time I'll leave a little more bacon grease in that pan. Be sure to cut your potatoes really thinly or cooking time for those will definitely have to increase. Next time I'll also put the bacon into the potato mixture before pouring the egg in, but it was very good! Thanks for sharing!

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DeniseBC December 27, 2008

I love one-skillet meals and this was a fast, easy way to get a hot, very tasty supper on the table...all in one frying pan (and with only 1 pan to wash, I'm even happier :)). Perfect light dinner served with a green salad and some white wine. And, here's a tip for those of you who don't have an ovenproof skillet: wrap the non-ovenproof pan handle tightly in foil before putting in oven. Thanks for posting!!! Alan

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Alan in SW Florida January 07, 2009

This was good and tasty!I used cold baked potatoes and halfed the recipe.Thanks Linda.

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lin1 July 19, 2005

Simply delicious! I had to cook my potato slices and also bake the frittata a little longer than stated, but it turned out wonderfully. The flavor reminds me of a crustless quiche without all the extra cream. I used new white potatoes instead of red since that was what the farmer's market had. Worked nicely. Easy to make, and is nice because I can finish the rest of breakfast on the freed-up stovetop while this finishes baking. Will be a regular. Thanks for posting!

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Sue Lau August 21, 2004

Tried this for Sunday morning breakfast and my family really enjoyed it. I love how easy it is to prepare. I followed your ingredients this first time, but next time I am going to add a few more pieces of bacon simply because we love it. Thanks for sharing your recipe. We will be having this one again!

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Susie in Texas August 25, 2003
Bacon, Potato and Onion Frittata