Potato Frittata with Feta and Scallions

There’s nothing like lake livin’…After spending so many years at the beach, I truly had no appreciation for how fabulous a weekend at the lake could be. Thankfully, now that I live in Georgia, I have some great friends who own a lake house outside the city and are kind enough to invite me down for a visit now and then. I had the pleasure of heading down there this past weekend to relax and celebrate. Celebrate what, you say? Well, the fact that I successfully defended my Ph. D. last week! That’s right, ladies and gentlemen; I can officially be called Dr. Sarah now after 11 years in college! It was such a huge relief to finish up all my requirements and pass my defense exam, so there really couldn’t have been a better way to unwind and celebrate than to get some good old lake livin’ in over the weekend.

One of the best parts of lake livin’, other than the sun, good company, plenty of cocktails, and fun on the boat, is the luxury of being able to make a decadent breakfast to start the day. In general, I never make breakfast; I don’t have the time, appetite, or a crowd to feed, so it just seems like a waste of a good recipe. But, when you wake up at the lake and you have nothing but time stretching out in front of you, it’s the perfect opportunity to whip up something new and delicious. I recently ordered a copy of the new cookbook from Deb Perelman over at Smitten Kitchen, and it is literally packed full of amazing breakfast treats. This potato frittata was the first one that I tried out, and I’m so glad I started with this recipe. Roasted potatoes, crispy bacon, fresh scallions, and smooth feta come together to make an amazing amalgamation of flavors and texture in this dish. The best part about this particular frittata I made? I got to use eggs from my friends’ pet chickens at the lake house, Ms. Molly and Lucille…thanks, ladies! Now that’s lake livin’.
Ms. Molly and Lucille
1 ¾ pounds red baby potatoes     [700 calories]
3 slices thick-cut bacon, cut into 1/4-inch thick pieces     [240 calories]
3 tablespoons extra-virgin olive oil, divided     [360 calories]
2 tablespoons milk     [25 calories]
½ teaspoon salt
6 large eggs     [420 calories]
1 bunch scallions, trimmed and sliced thin
3.5 ounces of crumbled feta     [270 calories]
Salt and pepper to taste, to season the potatoes
Cast-iron skillet or large, ovenproof pan

Serves 6-8
Calories per slice: 335 per slice (for 6) or 250 per slice (for 8)

Pre-heat the oven to 400 degrees Fahrenheit. Scrub the potatoes under cold water, then slice into very thin pieces, about ¼-inch thick, to resemble potato chips. Spray a large casserole dish or two medium-sized roasting pans/baking sheets with Pam, and then add 2 tablespoons of oil and swirl around to coat. Arrange the potatoes in the dish/pan/sheet, trying to spread them out as much as possible for good, even roasting. Season the potatoes well with salt and pepper, and then roast for 30-40 minutes, flipping the potatoes halfway through, until fork tender. Let cool for 5 minutes before mixing with the other ingredients.
Roasted Potatoes - Potato Frittata with Feta and Scallions

When the potatoes come out of the oven, heat the cast-iron skillet over medium-high heat and cook the bacon pieces in the remaining 1 tablespoon of olive oil until crispy, about 5 minutes. Remove the bacon to paper towels with a slotted spoon.
Frying Bacon - Potato Frittata with Feta and Scallions

Remove the cast-iron skillet from heat, and allow the bacon fat to cool for about 5 minutes; if you start throwing the potatoes in any sooner, you may end up burning them. Once the bacon fat is no longer spitting or bubbling, arrange the potatoes in the cast-iron skillet. Sprinkle the potatoes with the bacon, feta, and scallions.
Fresh Scallions - Potato Frittata with Feta and Scallions

Assembled Ingredients - Potato Frittata with Feta and Scallions

In a small bowl, whisk together the eggs, milk, and salt with a few cracks of fresh black pepper. Pour the beaten egg mixture over the ingredients in the cast-iron skillet.

Cover the cast-iron skillet with aluminum foil, and then bake for 20 minutes. Remove the foil, and then bake for another 10-20 minutes, or until the center is set (test with a toothpick to make sure the eggs are no longer runny) and the edges of the frittata are puffy. If there’s a lot of excess fat or grease on the top of your frittata, pat it dry with paper towels and then slice and serve.
Potato Frittata with Feta and Scallions

Recipe – Potato Frittata with Feta and Scallions – PDF Version


This recipe is from my new favorite cookbook, The Smitten Kitchen Cookbook. I used different potatoes, didn’t peel them, and feel like you should add MUCH more bacon and can make use of pretty much any type of cheese, but other than that, I stuck pretty close to the recipe. If you want to enjoy this cookbook as much as I do, buy it and support Deb!
The Smitten Kitchen Cookbook



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