Description
The inspiration came from a Williams Sonoma catalog. This great breakfast/brunch dish pulls together all the familiar, indulgent flavors from a baked potato and combines them with eggs for a hearty, satisfying meal to start to any weekend off on the right foot!
Ingredients
- 1 whole Idaho Or Russett Potato
- 1 teaspoon Olive Oil
- ½ teaspoons Salt And Pepper
- 3 slices Bacon
- ½ cups Chopped Onion
- ½ cups Chopped Bell Pepper (red Or Yellow Is Best)
- 6 whole Eggs
- 1 cup Shredded Cheddar Cheese, Divided
- 2 Tablespoons Chopped Chives
- Sour Cream, For Serving (optional)
Preparation
Preheat oven to 400 degrees F.
Peel potato and cut into 1/2″ cubes. Toss potato pieces with olive oil and salt and pepper and spread on a small baking sheet. Roast for 25-30 minutes or until browned. Remove from oven and set aside; leave oven on and move rack to the top position.
While potatoes are roasting, heat an oven-safe skillet (cast iron is great!) over medium heat. Add the bacon and cook until crisp. Pour excess fat out of pan, return pan to heat and add onion and peppers to it. Saute until golden and crisp-tender, 5 minutes, and set aside with potatoes. Chop bacon.
In a small bowl, whisk eggs, 1/2 of cheese, and chives until evenly blended and frothy. Season with salt and pepper.
Return skillet to medium heat and add onions, peppers, potatoes and bacon to the skillet. Pour egg mixture over the top and allow to cook for 2 minutes. Using a spatula, lift edges of fritatta to allow uncooked eggs to run underneath cooked parts. Cook another 2-4 minutes or until bottom is started to set (top will still be runny).
Sprinkle remaining cheese on top of skillet and place on top oven rack. Finish cooking in oven until eggs are set and cheese is melted, 5-8 minutes more. Cut into quarters and serve, passing sour cream and chives on the side (optional).
