Bacon, Egg and Cheese Frittata with Spiralized Potatoes
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
- 4 slices bacon
- 2 small Yukon Gold potatoes peeled, Blade A
- 1/4 teaspoon garlic powder
- salt and pepper
- 8 large eggs
- 1 tablespoon chopped chives
- 1/2 heaping cup shredded cheddar cheese
Preheat the oven to 425 degrees.
Place a medium, 10" skillet, over medium-high heat. Add the bacon and cook for 5 minutes, flip, and cook another 5 minutes or until crispy and cooked through. Transfer to a paper towel lined plate.
Immediately add the potato noodles and season with garlic powder, salt, and pepper. Toss in the bacon grease and let cook, tossing occasionally until cooked through, about 7 minutes.
Meanwhile, crumble the bacon. Whisk the eggs together in a medium bowl and add the bacon, chives, and cheddar cheese. Stir to combine.
Once the potatoes are done cooking, spread them out evenly on the bottom of the skillet. Pour over the egg mixture and swirl the pan until eggs cover the potatoes. Cook until eggs are set on the bottom, 2-3 minutes. Transfer the skillet into the oven and bake for 10-12 minutes or until eggs are completely set. You will see bubbling on the sides from the bacon grease. Remove from the oven and slice into four or eight slices. Serve immediately.