Cheddar Broccoli Frittata with Crispy Bacon | Image: Laura Messersmith — **Cheddar Broccoli Frittata with Crispy Bacon** | Image: *Laura Messersmith*

Let’s be honest, cooking for breakfast presents different challenges than cooking for dinner and it’s not just the early hour (although that doesn’t help!) Cereal is my go-to when I’m by myself, but the Martha part of my brain won’t allow a stack of bowls and an assortment of boxes when we have guests. So, what to serve that will feel like a real, satisfying meal and get the day started right?

For me it’s frittata, which is basically a fancy word for breakfast casserole. Eggs + filling = an easy, crowd-pleasing, all-in-one dish. Even better? It’s adaptable to whatever you’re in the mood for or have on hand in the fridge.

In this case I kept it classic with cheddar and bacon for great flavor combined with roasted potatoes and bright green broccoli to add a little green to the mix. A little toast, fresh fruit, or a side salad and breakfast is served.

Cheddar Broccoli Frittata with Crispy Bacon (serves 6-8)

Ingredients:

4 cups (4-5 medium) peeled, diced white or Yukon gold potatoes
4 cups (2 crowns) broccoli florets
6 ounces grated cheddar
4 slices thick cut bacon
12 large eggs
1/2 cup 2% milk
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
Non-stick spray

Instructions:

Preheat the oven to 350 degrees F.

Peel and dice the potatoes into 1/2” cubes. Arrange the potatoes in a single layer on a sheet pan and drizzle with 2 tablespoons olive oil, sprinkle with 2 teaspoons kosher salt, and 1 teaspoon black pepper. Toss to evenly coat with the olive oil and seasonings. Roast in the oven for 30 – 35 minutes, turning halfway through, until lightly browned and easily pierced with a fork.

On another sheet pan arrange the strips of bacon. Place the sheet pan in the oven and cook for 15-20 minutes until crispy. Drain the cooked bacon on a paper towel lined plate and set aside until cooled. Then, dice into small pieces.

Meanwhile, trim the broccoli stems and cut the crowns into bite-sized florets. Grate the cheddar cheese and set aside. In a medium bowl, beat the eggs, milk, 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper.

Spray a 10” pie plate or 4 x 4 baking dish with non-stick spray and layer half the cooked potatoes and broccoli. Next, add half the grated cheddar and bacon pieces; repeat with the second half of the filling. Finally, pour the egg mixture over the top to cover the filling.

Bake for 50-60 minutes until the center is set and the top of the frittata is lightly browned. Serve immediately with toast points or side salad.

Small Kitchen Friendly:

Yes, absolutely. I used two sheet pans, a 10” pie plate, one medium cutting board, one chef’s knife, a medium bowl, box grater, vegetable peeler and measuring cups & spoons.

The Verdict:

Well, considering that there were only three of us and only about a quarter of the frittata remained when we were finished I’d say this one was a winner. It combines great breakfast flavors – eggs, bacon, and roasted potatoes – with more savory cheddar and broccoli to create a well balanced dish. I’d made this again for a brunch party or even for dinner.