Recipe Thursday for Father’s Day – Potato, Bacon, and Fontina Frittata

Recipe Thursday for Father’s Day – Potato, Bacon, and Fontina Frittata

A great Father’s Day Frittata (Italian omelette) sure to please, especially if Dad is a bacon lover!


1 tbsp. extra-virgin olive oil
6 slice bacon or pancetta
1.50 c. Yukon gold or red-skinned potato
1 onion
8 large eggs
0.25 c. heavy cream
0.25 tsp. kosher salt
0.25 tsp. Freshly ground pepper
0.50 c. shredded fontina cheese
2 tbsp. shredded fontina cheese
1 tbsp. snipped fresh chives

1 – Heat broiler. Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until fat is almost rendered and bacon is starting to crisp; remove bacon to a paper towel to drain. Add potato and onion to drippings; raise heat to medium-high and sauté mixture until potato is almost tender, about 10 to 12 minutes.
2 – Whisk eggs, cream, salt, and pepper in a medium bowl; stir in 1/2 cup of the cheese, then stir in bacon. Pour into skillet, shaking pan gently to distribute. Reduce heat to medium and cook, without stirring, 5 minutes, or until set on bottom and sides (eggs will be runny in center).
3 – Place skillet under broiler; broil 2 minutes, or until frittata is firm in center. Sprinkle with the remaining 2 tablespoons cheese and chives. Loosen edges with a rubber spatula and slide onto a serving plate. Cut into wedges.

Total Time:  30 min
Prep:  10 min
Cook:  20 min
Level:  Easy
Serves:  4


Recipe is courtesy of