Loaded Frittata

This recipe is one of my favorite breakfasts to make on a day off. A loaded frittata can be made with almost any ingredients but my 2 “must haves” are potatoes and a cast iron pan. Making a frittata in a cast iron pan truly is a game changer and will help you with setting a crust for the loaded frittata. As for the other ingredients, feel free to use whatever you have on hand whether it’s a different kind of cheese or fresh veggies. This recipe calls for sautéing an onion but if you have the time to caramelize it, even better! This loaded frittata is a serving for 1-2 people and I use about a 6 inch pan.


Loaded Frittata½ cup of white cheddar cheese

3 eggs

1 cup chopped kale or spinach or chard

3 strips of bacon cut into small pieces

2 small to medium Yukon gold potatoes thinly sliced

1 tablespoon olive oil

¼ white onion


Directions for the Loaded Frittata:

Preheat oven to 400 degrees.

Heat tablespoon of olive oil in a cast iron pan over medium/low flame. Add onion, when the onion is translucent, and then add chopped greens. Once greens have cooked down remove them and the onion from pan and put them in a bowl

Still over medium/low flame return pan to heat and add bacon bits. Cook until crispy. Remove the bacon while leaving the rendered fat in the skillet.  You can put the bacon in the same holding bowl they you have your onions and chopped greens in.

Put sliced potatoes into the pan and coat them in the bacon fat. Place the pan into the oven.

Using a spatula or tongs flip the potatoes over after about 10 minutes. After about 20-25 minutes total they should be cooked all the way through.

While the potatoes are cooking, in a separate bowl crack the eggs and add shredded cheese as well as a pinch of salt and pepper.

Once potatoes are fork tender and somewhat browned, using a pot holder to grab the pan, remove the pan from the oven. Put the cooked bacon, greens and onion scattered throughout the pan. Then pour the egg mixture on top of the entire thing. You might have to use a rubber spatula to make sure that the egg is throughout the pan not just coating the top.

Place the pan back into the oven for another 15-20 minutes or until the egg is completely set and golden brown on top.

Let cool for 5 minutes before removing from the pan. It can be served on a large plate or directly in the skillet. Enjoy your Eat Up New York Loaded Frittata!

Loaded Frittata


Here are some options for purchasing a cast Iron Pan

Bed Bath & Beyond

Sur La Table


Keep an eye out for my next blog post on how to care for your Cast Iron pan.  Happy Cooking! And don’t forget to #EatUpNewYork

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About The Author

Resident Tourist

Born here. Lives here and never leaving. The nicest person to ever not speak in public. Loves New York