Frittata or what we like to call Fri-Tot-Ta is a main dish that is made in one pan. I just love the ease of the recipe and the easy of cleanup too! This week my friends and I from #SundaySupper are focusing on recipes that use egg.
I am sure there have been other bloggers who have created a recipe like this, but I have not seen it. Therefore, in my head, I am the first and therefore the best!
Not too long ago, I had decided I wanted to make a frittata with potatoes, but didn’t feel like standing in front of the sink peeling potatoes. I decided I would cook something else for dinner and while looking around for inspiration, I saw Tater Tots (I just love those little guys). Fri-Tot-Ta was created! We love it.
A light bulb came on and I began to create the recipe. The recipe I am sharing with you today has bacon in it. You can easily leave the bacon out for a Meatless Monday dinner. We will often use leftover vegetables in our frittata also. Being able to change this recipe up so much is one of the reasons I love it.
I use an iron skillet to make my Fri-Tot-Ta in. I am hoping to one day have a Le Crueuset skillet one day (hint – hint), but right now, I love using my iron skillet. Cast iron skillets conduct heat so well and easily go from the stove top to the oven. They will last forever too. I purchased this one, along with a larger and smaller one, at a yard sale for $1.50. The lady said she didn’t know if I would enjoy them or not – she couldn’t get them clean. She had forgotten to season them! I have had them for years now and love them.
- 3 - 4 cups Tater Tots
- 1 tablespoon olive oil
- 9 eggs, beaten
- 1 1/2 cups grated cheddar cheese
- 1/2 cup green onion, sliced
- 4 slices of bacon, sliced and cooked
- 1 teaspoon salt
- 1 teaspoon pepper
- Turn on the broiler in your oven
- In an oven safe skillet, add the olive oil and rub it around till all sides are coated. Add the Tater Tots and cook according to the directions on the package.
- When the tots are finished cooking, top with 1 cup of the grated cheese, the green onions (reserve 1 tablespoon for topping) and the bacon (reserve 1 tablespoon for topping)
- Pour the beaten eggs on top of the tater tots and cook on medium heat for about 10 minutes or until the eggs are almost set. (Timing on this will depend on the size of the pan and the deepness of the mixture)
- When the eggs are almost set, top with the rest of the cheese and bacon and place under the broiler for another 3-5 minutes.
- Sprinkle with the reserved green onion when serving.
Make sure you take a few minutes to see what the rest of my food blogging friends created using eggs
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
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