The O’Brien Frittata is another way to make a traditional O’Brien omelette!
I prefer making frittatas to omelettes. You don’t have to worry about getting everything perfect with a nice foldover and pretty presentation. Instead, everything is just cooked in the same pan, the eggs are dumped in and it’s all done together. No folding needed. No worrying about whether or not the end result is going to look restaurant-quality. An O’Brien frittata is very low-stress to make and serve!
- cheddar cheese
- red onion
- red bell pepper
- Canadian bacon or ham
- sour cream
How to make an O’Brien Frittata:
The complete, printable recipe is at the end of this post.
Melt the butter in a 10-inch skillet over medium heat. Add the potato, onion, bell pepper, bacon and garlic; sauté 5 minutes. Stir in the egg mixture; spread it evenly in the bottom of the skillet. Cook over medium-low heat for 5 minutes or until almost set.
Bake an additional one or two minutes, just until the cheese is melted.
A frittata is nice to serve as a hearty breakfast, and sometimes we even eat it for dinner. This recipe is meant to serve two (just cut the whole pan in half), but you can stretch it into 3 or 4, if you’d like. Just have some other things on hand for serving with it- maybe a fruit salad and/or muffins or scones.
Top individual servings however you’d like. Add some salt and pepper. I prefer a little sour cream on top, but you might like to add some salsa too. Enjoy!
The Best Frittata Recipes:
- Kale and Goat Cheese Frittata
- Spring Vegetable and Potato Frittata
- Zucchini Frittata
- Christmas Frittata
- Onion, Bacon and Spinach Frittata
- 1 cup diced, peeled baking potatoes
- ¾ cup shredded cheddar cheese, divided
- 3 large egg whites, lightly beaten
- 2 large egg yolks, lightly beaten
- 1 tablespoon butter
- ½ cup diced red onions
- ½ cup diced red bell peppers
- ½ cup Canadian bacon or ham, diced
- 2 medium garlic cloves, minced
- ¼ cup sour cream
- Place the potato in a small saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
- Preheat the oven to 450°F.
- In a bowl, combine ¼ cup of the cheese, egg whites and egg yolks; stir well. Set aside.
- Melt the butter in a 10-inch nonstick skillet over medium heat. Add the potato, onion, bell pepper, bacon and garlic; sauté 5 minutes. Stir in the egg mixture; spread evenly in the bottom of the skillet. Cook over medium-low heat for 5 minutes or until almost set.
- Wrap the handle of the skillet with foil (if it's plastic); place the skillet in the oven, and bake for 5 minutes or until set. Sprinkle with the remaining ½ cup of cheese; bake and additional 1 to 2 minutes, or until the cheese melts.
- Top each serving with sour cream.
- You may use 5 large eggs in place of the eggs + egg whites if you'd like.
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of bacon or ham that is known to be GF.
This originally was in September 1996 cooking light. I used a leftover stuffed potato and four eggs. Delicious and healthy!
Whenever we visit our son and his family, they love my breakfast recipes/casseroles but I’m slowly running out of ideas to surprise their taste buds. This will be next on the rotation since it looks so tasty! (Isn’t it funny how you forget the basic yumminess you had when you were a kid? Who didn’t love O’Brian potatoes?) I think serving this with bagels, cream cheese and fresh fruit sounds ideal! Thank you!