Bacon, Potato and Onion Frittata

Bacon, Potato and Onion Frittata created by PalatablePastime

A nice sunday breakfast! Recipe found years ago in a magazine.

Ready In:



  • Brown bacon in nonstick skillet, with ovenproof handle, 5 minutes.
  • Transfer bacon to papertowel to drain.
  • Pour off all but 1 tablespoon fat.
  • Add potato, onion and rosemary.
  • Cover; lower heat; cook, turning slices, until tender, about 10 minutes.
  • Whisk eggs, water, salt and pepper in bowl.
  • Pour over potatoes.
  • Stir in bacon.
  • Sprinkle with paprika.
  • Bake, uncovered, in 350 degree oven until set, 8 to 10 minutes.
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@Christine MT
@Christine MT
"A nice sunday breakfast! Recipe found years ago in a magazine."

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  1. Alan in SW Florida
    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
  2. DeniseBC
    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!
  3. lin18760
    This was good and tasty!I used cold baked potatoes and halfed the recipe.Thanks Linda.
  4. PalatablePastime
    Bacon, Potato and Onion Frittata Created by PalatablePastime
  5. PalatablePastime
    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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