This frittata recipe is a perfect addition to your Mother’s Day brunch or an easy weeknight meal. This Frittata with broccoli, potato, bacon, and cheddar is a scrumptious, veggie loaded egg dish that is quick to make and full of flavor.
With Mother’s Day around the corner I thought I would share an easy recipe to impress your mom. This may be cliché, but really every day should be mother’s day. No amount of effort you devote on this one day to your mom can possibly balance out the years of tireless devotion she’s given to you. Maternal figures play a huge role in shaping the person we are. They teach us how to nurture and how to love. They also always encourage us, comfort us, and care for us no matter what.
Whether it’s your mom, grandma, aunt, wife or friend do something nice to show your appreciation. For instance, making breakfast or brunch for your mom (or any important women in your life) is a great way to spend some quality time this mother’s day!
A frittata is just a fancy omelet mixed with veggies, cheese, and other fun mix-ins that is then baked in the oven. This versatile dish can be packed with endless combinations and customized to your preferences. The best part is it’s simple to put together and can also easily feed a large number of people early in the morning.
This Frittata is filled with broccoli, onion, potato, bacon, spinach, cheddar cheese, and scallions. You can substitute your favorite mix-ins. As a rule of thumb, be sure to cook any vegetables first so they do not water down the frittata.
Here are some other great frittata options you can try:
- Tomatoes, feta, spinach, sun-dried tomatoes, and scallions
- Sausage, broccoli rabe, and parmesan
- Broccoli, cheddar, and scallions
- Mushroom, leek and fontina cheese
- Smoked salmon, goat cheese, red onion or chives, and tomatoes
- Zucchini, tomato, red pepper, and asiago cheese
- Tomato, basil, and mozzarella
This Frittata provides you with a great mix of protein, fiber, vitamins, and minerals. Eggs are a great source of high-quality protein. According to the USDA’s nutrition database, one large egg provides 6 grams of protein and only 72 calories. Eggs also provide you with essential vitamins and minerals such as vitamin D, vitamin A, B vitamins, choline, and biotin. In addition, the vegetables you add provide fiber, which will make you feel full and satisfied. Eggs provide a lot of nutrition in a small package!
I made this frittata by sautéing the mix-ins on the stove and then transferring to a casserole dish to bake in the oven. However, it can also be prepared in a cast iron skillet or an oven safe, non-stick skillet. If you are going to make it in the cast iron skillet, you can sauté all the add-ins on the stove top and pour in the egg mixture. Let the eggs sit for 3-5 minutes to start setting then put the skillet in the oven to finish baking. Another option is to make individual frittatas using a muffin tin, then freeze the leftovers for breakfast during the week.
Serve this yummy Frittata with a simple salad, fresh fruit, or whole grain toast. Kids love it sliced thin and served on bread as an egg sandwich. Either way it’s guaranteed to be delicious!
For more brunch ideas for Mother’s Day check out my Banana Oat Pancakes or Arugula Spring Salad!
Frittata with Broccoli, Potato, Bacon and Cheddar
Ingredients
- 4 slices turkey bacon cooked & chopped
- 2 small red potatoes peeled & diced small
- ½ onion diced small
- 1 ½ cups broccoli chopped small
- 2-3 garlic cloves minced
- 1 cup spinach torn into small pieces
- 6 whole eggs
- 4 egg whites
- ½ cup milk of choice
- 1 tsp basil
- 1 tsp pepper
- ½ tsp turmeric optional
- 3/4 cup cheddar cheese shredded, divided
- 2 bunches scallions sliced thin
Instructions
- Place a large pan, over medium-high heat. Add the turkey bacon and cook for 8 minutes, flip, and cook another 8 minutes or until crispy and cooked through. Transfer to a paper towel lined plate. Chop the bacon into small pieces and set aside about 2 TBSP to garnish on top. Wipe the bacon grease from the pan.
- In the same pan, heat the olive oil over medium-high heat. Add potatoes and cook for ten minutes, stirring occasionally. Add the onion and broccoli and cook for 10-12 minutes until broccoli is soft and potatoes are lightly browned. (cook longer if you want the potato slightly more crispy)
- Add the garlic and spinach to the pan and stir until spinach is wilted. Stir in the bacon (minus the 2 TBSP). Take the pan off the heat and set aside.
- Preheat the oven to 350 degrees Lightly grease 11x7 casserole dish (or 10 inch round oven-safe pan)
- In a medium bowl add eggs, milk, basil and pepper (turmeric is optional, feel free to season with your taste preference); whisk well. Add ½ cup cheese and stir to combine.
- Place ½ the veggie mixture into the casserole dish. Pour egg mixture into the dish. Scatter remaining vegetables over the eggs. Sprinkle the 2 TBSP of bacon on top.
- Put the dish in the oven and bake until just set, about 35-40 minutes. After 30 minutes, top with remaining (1/4 cup) cheese and scallions. Place back in the oven. You will know when it is done when the center of the eggs no longer jiggle. Note the frittata will continue cooking from residual heat for ten minutes after taking it out of the oven. So be sure not to overcook it.
- Once the Frittata is done baking, remove from the oven and let it rest for 5-10 minutes before slicing. Enjoy plain, or add your favorite condiment like hot sauce, pesto or salsa.
Nutrition Facts
What is your favorite brunch dish?
Frittata with Broccoli, Potato, Bacon and Cheddar
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