The Ultimate Breakfast Frittata

February 23, 2013 ‐ By Kay Hudson

As fall settles, the desire for more richer breakfast meals may kick in – hmmm, eggs, bacon. When you want more than just an omelet to fill your stomach, try making a Frittatas, courtesy of


2 potatoes, cubed
6 strips bacon, cut into bite-sized pieces
1 onion, chopped
4 mushrooms, sliced
4 eggs, beaten
1/2 cup cheddar cheese, grated
1 pinch dill or 1 pinch other herbs
salt and pepper
1 teaspoon olive oil


Boil potatoes in a small saucepan until tender.

Meanwhile, heat oil in a pan and fry the onions, mushrooms and bacon until onions are clear and bacon is cooked.

Drain potatoes and put into frying pan, cooking for another 2 minutes.

Make sure ingredients are spread evenly over the pan and then pour eggs evenly over the base.

Season with herbs, salt and pepper, to taste.

Let cook for 2 minutes or until eggs start to set.

Sprinkle cheese over the top and bake under a grill until eggs are cooked and cheese is bubbling and brown (3-5 minutes).

Serve with a tall glass of orange juice and some toast.

Recipe/Image Courtesy Of:


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