Baked Potato Frittata
What a yummy Baked Potato Frittata recipe from Andrew Woods! All your favorite loaded baked potato flavors in frittata form: crispy potatoes, sour cream, candied bacon, and chives with fluffy Oakdell eggs.
Prep
10m
Cook
30m
| Category: | Breakfast |
| Seasons | All |
Ingredients
For
4
Batch(es)
Ingredients
| frozen diced potatoes |
| 1 leek, thinly sliced |
| 1/2 block cream cheese |
| sour cream |
| 2 Tablespoons butter |
| 8 Oakdell Cage-free eggs |
| 3 strips candied bacon |
| chives |
Baked Potato Frittata Directions
- Heat up the pan with some avocado oil. While the pan is heating up, cut the leek into thin slices. Once the pan is hot enough, add in the frozen diced potatoes and leeks. Add in the softened butter.
- While the butter is melting, crack the Oakdell eggs into a bowl and add a pinch of salt and whisk.
- When the butter is fully melted, add the eggs and lightly stir. While the eggs are cooking, add in dollops of cream cheese around the pan, evenly spaced.
- Put the pan in the oven at 350 degrees for 15 minutes or until the frittata is firm. While waiting, chop up the bacon into bits and prepare the chives.
- When you take the pan out of the oven, sprinkle the bacon bits and add dollops of sour cream around the pan near the cream cheese. Then sprinkle the chives around the pan.
- Serve and enjoy.
