• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Rooby's Frittata

  • Recipe Submitted by on

Category: Eggs

 Ingredients List

  • 8 sl Bacon; * see note
  • 2 md Baking potatoes; leftover
  • 1 md Onion; chopped
  • 2 Jalapeno; minced
  • 1 c Fresh corn; * see note
  • 1 Red bell pepper; chopped
  • 8 lg Eggs
  • 3 tb 2% low-fat milk
  • Sour cream; for garnish
  • Salsa; for garnish
  • Chopped cilantro; for
  • -garnish


* I use Fletcher's Maple Flavored Bacon. Make this frittata the day after
you've served baked potatoes; cook 2 extra potatoes and place in
refrigerator overnight. You may seed the jalapenos if you wish. Leftover
corn on the cob, sliced from the cob, is delicious in this. If not
available, use tiny, sweet frozen corn if you wish (optional).

1. Slice bacon slices in half once lengthwise, then cut crosswise into 1/2"
pieces. Place bacon pieces into a 12" non-stick skillet (for which you have
a lid!). Cook bacon on low heat, stirring occasionally, until well-browned
and crisp. Drain on paper towels, leaving pan with a bit of a coating of
bacon fat.

2. Meanwhile, peel and chop baked potatoes into 1/2" dice, chop the onion,
mince the jalapeno, prepare corn (if using), and seed and chop the red bell

3. After removing bacon, put potatoes in pan and brown over medium to
medium-high heat. (The frittata tastes better if you can get the potato a
bit brown and crispy.)

4. Add jalapeno, corn, and chopped red bell pepper and cooked bacon.
Continue to cook for a few minutes until peppers start to soften.

5. Beat eggs with milk. When vegetables are ready, pour milk mixture over
them, reduce heat to low, and place cover on pan.

6. Cook over low heat for 20 minutes, or until the eggs are set. (Try not
to peek too often!)

7. Remove lid and place serving dish upside down over pan. Using
potholders, grab pan and plate together and invert. You should have a
nicely browned frittata.

8. Slice frittata in pie-shapes. Serve with sour cream and salsa; garnish
with fresh parshley or cilantro if desired.

My note: I started making this about ten years ago on camping trips with my
two kids. I'd roast a couple of extra potatoes wrapped in foil in the
cookfire the night before, and we often had corn on the cob, so that's
where that came from. My kids still love it...I often make one on the
weekend, and then leave the remainder on the counter covered with plastic
wrap...by the afternoon it's gone. Unfortunately my new husband (well,
newer than the kids!) doesn't care for it...he says it's the only thing I
make that he doesn't like! Weird guy!

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