Simplfying the Gluten Free Lifestyle

Bacon, Onion & Potato Frittata

Description: This Italian-style omelette is perfect for weekend breakfasts and is oh-so tasty! Very flavorful and very colorful!


  • 4 slices bacon, cut in 1/2 inch pieces
  • 3/4 lb small red potato, thinly sliced
  • 1 large red onion, chopped
  • 1 tablespoon chopped rosemary or 1 teaspoon dried rosemary
  • 6 eggs
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground paprika
  • Directions:
    1. Brown bacon in nonstick skillet, with ovenproof handle, 5 minutes.
    2. Transfer bacon to papertowel to drain.
    3. Pour off all but 1 tablespoon fat.
    4. Add potato, onion and rosemary.
    5. Cover; lower heat; cook, turning slices, until tender, about 10 minutes.
    6. Whisk eggs, water, salt and pepper in bowl.
    7. Pour over potatoes.
    8. Stir in bacon.
    9. Sprinkle with paprika.
    10. Bake, uncovered, in 350 degree oven until set, 8 to 10 minutes.
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