Frittata with Feta and Scallions

By April 10, 2017Recipes


It’s spring.  The signs are all around us, flowering trees and green, green grass.  It seems we lucked out this year, no record breaking blizzards or dangerous ice storms.

We’ve walked away from another winter a winner.  This week temperatures will near 80 degrees!

Easter is less than a week away.   We have spent Easter down at the beach for the past 5 years.  We plan a simple meal, and enjoy the day together.  I try to prepare a few foods ahead of time, mainly so that I can also have a chance to relax and appreciate the day.  This dish is more brunch than lunch.  It’s full of a “few of my favorite things…..feta cheese, potatoes and bacon.”  I prefer salty to sweet and this dish satisfies those cravings.

I prefer this frittata because it’s more potatoes than eggs.  The eggs are just there to hold the dish together, and I guess the eggs make it a brunch worthy treat.

Frittata with Feta and Scallions

3 Tablespoons olive or vegetable oil

1 3/4 pounds Johnnies Dinner Slice Potatoes

1/2 teaspoon salt

fresh ground pepper

1/4 pound Kunzler Sliced Slab Bacon from Johnnies

3-4 scallions, trimmed and thinly sliced

2/3 cup feta crumbled cheese

6 large eggs

2 Tablespoons milk or cream

Preheat your oven to 400 degrees.

Coat a roasting pan or baking tray with oil.

For ease, use Johnnies Dinner Slice Potatoes.  Already peeled and sliced, you can skip straight to the cooking part.  (If using fresh, peel potatoes and cut them into 1/4″ to 1/2″ slices.) Pile them in the prepared pan and season with salt and pepper.  Roast 30 minutes or until potatoes are mostly cooked, tossing once halfway through.   They will finish cooking with the eggs.

Cook bacon in a cast skillet until crisp.  Scoop out and drain on paper towels.  Chop into small pieces.

Use the bacon drippings and an additional Tablespoon of oil to fully coat the your baking dish.

Arrange the roasted potatoes in the oiled baking dish.  Scatter the diced bacon, the scallions and the feta over the potatoes.  Whisk the eggs with milk, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and pour over the potatoes.

Cover the baking dish with foil and bake for 20 minutes.  Remove foil and bake for another 10-15 minutes or until fully set in the center.


*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

Recipe found and adapted from The Smitten Kitchen Cookbook.


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