Bacon, Potato, and Cheddar Frittata for Two

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Appears in Cook's Illustrated May/June 2007

More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.

SERVES 2

TIME 45 minutes

WHY THIS RECIPE WORKS

We wanted a frittata recipe big enough to make a substantial meal for six to eight people, with a pleasing balance of egg to filling, firm yet moist eggs, and a supportive browned crust. Given the large number of eggs in our frittata recipe...

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