2015: Potato, Bacon, and Hickory Smoked Dry Jack Cheese Frittata

  • Chef: Jeanie French
  • Ready in: 15 minutes preparation; 30 minutes baking
  • Serves: 5 or more
  • Complexity: very easy
2015: Potato, Bacon, and Hickory Smoked Dry Jack Cheese Frittata


  • 3 slices lean, smoked bacon, cut into small pieces
  • 2 small to medium potatoes (Red or Yukon Gold are best), peeled, if desired, and thinly sliced
  • Salt and pepper to taste
  • ½ cup diced onion
  • 10 medium or large eggs
  • ¼ cup water or milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup grated Rumiano’s Hickory Smoked Dry Jack Cheese


Heat oven to 350 degrees. In a 9-inch cast iron or oven-proof skillet, fry the bacon pieces over medium heat until crisp and brown. Remove bacon pieces to drain on a paper towel. Into the fat in the skillet, place the potato slices in overlapping rings to cover the bottom of the skillet. Sprinkle potatoes lightly with salt and pepper. While the potatoes are browning, dice the onions and grate the cheese. Crack the eggs into a bowl and beat them, add the water or milk, salt and pepper, and beat well. Sprinkle the onions over the potatoes in the skillet. Sprinkle the bacon pieces over the onions. Pour the egg mixture gently over the potatoes, onions, and bacon. Over the egg mixture, sprinkle the grated, smoked cheese. Allow the frittata to cook just until the egg mixture begins to set around the edges of the skillet. Place the skillet in the preheated oven and bake for 30 minutes, or until egg mixture is set and a knife inserted in the center of the frittata comes out clean. Remove from oven and cool for 5 -10 minutes on a rack. Loosen the sides of the frittata with a knife, if necessary, and using a spatula, slide the frittata out onto a plate to serve or finish cooling. The frittata can be served hot, warm, room temperature, or cold, for breakfast, lunch, or dinner. It can be made up to 5 days ahead and stored, tightly wrapped, in the fridge.

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