{bacon broccoli + potato frittata}

Sundays are made for brucnhing + wine drinking with the girls. Although we’ve decided to stick with Saturday’s from now on. No particular reason though…Ha!

Anyway….I’m sure you saw this recipe floating around social media all last week. That’s how I found it and knew it had to happen. Foodie Crush recipes are always good ones. ALWAYS!! Remember my love for eggs, right? Over easy, hard-boiled, baked…you name it, I love it.

The Frittata is so crazy versatile. You can serve it for breakfast, lunch or dinner. You can serve it cold, room temp or warm. And you can add any variety of meats + veggies + even leftovers and end up with a masterpiece.

The bonus….it’s so incredibly easy too.

8 eggs

milk

salt + pepper

and add all your favorites to customize your own.

Check out all the combos. The Greek…yumm. Or how about the Spring with smoked salmon? WOW!

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{image via}

Here’s what you’ll need:

2 cups red potatoes, chopped
10 slices thick cut bacon, sliced into 1/2 inch pieces
2 cups broccoli, chopped
1 medium onion, chopped
8 eggs, whisked
1/2 cup milk
1/2 cup shredded cheddar cheese
salt + pepper

Here’s what you do:

Preheat oven to 400 degrees

Add potatoes to a pot, cover with water and bring to a boil. Add 1 teaspoon salt and cook until tender. About 10 minutes. Drain and set aside.

Cook bacon in a large skillet. Or buy the pre-cooked stuff from Nugget in the salad bar area. Huge mess/time saver. It’s delicious and cheap too! (thanks for telling me about it Sarah P)

Using bacon renderings or a tablespoon of olive oil, add broccoli + onion. Cook until soft. Around 5 minutes.

Add potatoes + bacon to the skillet. Combine.

Stir in eggs and season with salt + pepper. Top with shredded cheese. Cook the eggs gently lifting the edges as they cook so the egg mixture flows under veggies. Once set, please skillet in the oven and cook for 10-12 minutes. Eggs will become puffy and completely set.

Slice + serve warm or room temp.

Not only is this Frittata pretty to look at…..It’s pretty damn good to eat too!

I whipped this up for the girls Sunday afternoon. We brunched + #chardsohard.

I served it alongside my go-to roasted beet salad. Stay tuned…I’ll be sharing the recipe next week!