Years ago, when I first started Christina’s Cucina, I shared a step by step frittata recipe. I think maybe 7 people saw it, plus a dog.

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It’s a shame that all of my “old” recipes are essentially buried in my site, as there are some really good ones there. However, there is a plus side (for me) as I need to update a lot of the photos and am rather glad no one is seeing them at the moment.

I just reshot some photos of my bacon and potato frittata, as you can see, but there’s no way that I know of to resend the old post to my lovely subscribers.

So this is what I’m doing: I’m writing a new post to say, “Hey, check out my bacon and potato frittata recipe!” In addition to my step by step frittata recipe, I want to introduce you to Valdo Prosecco and give you some wonderful menu ideas for brunch with an Italian theme!

Valdo Prosecco Contest

I have another reason for this post: how could I resist entering a contest to win a trip to Italy when brunch and Prosecco are involved?! I ordered a bottle of Valdo Prosecco and the wonderful liquorman (hey, he’s like a milkman, but delivers liquor ?) dropped it off to me the next day.

In order to be in the running to win a trip to Italy, I am to take a photo of brunch with Valdo Prosecco! Not a problem as we often have Prosecco at my house. This was my first bottle of Valdo Prosecco, however, and it was lovely!

Valdo is dry and crisp and absolutely perfect when paired with an Italian themed brunch including dishes like frittata, fruit and limoncello tiramisù. I adore contests that include drinking Prosecco and eating delicious food; don’t you?

Here’s the favor I need to ask of you: could you please vote for my photo? Edited 8/22/17 VOTING IS NOW OVER, and I WON!! THANK YOU FOR YOUR VOTES! 🍾 I made it for the top 25 voted entries, and the judges to chose my photo below as the winning submission! The trip includes a special day trip to Valdobbiadene, where Valdo Prosecco is made!

Now, for that step by step frittata recipe that I promised you, click the title below for detailed directions with photos. Printable recipe below.

Step by Step Frittata Recipe

And if you’re looking for recipes for an Italian themed brunch, you’ve come to the right place!

Italian Brunch Menu Ideas and Recipes

• Roasted Red Peppers (antipasto, or mixed with potato salad, no mayo)
• Burrata Filled Tomatoes
• Bruschetta
• Tuna and Cannellini Bean Salad
• Insalata Caprese
• Tuna, Egg and Tomato Salad
• Tomato, Ricotta and Basil Antipasto
• Arancini, Sicilian Rice Balls
• Breaded Artichoke Hearts
• Bacon and Potato Frittata
• Burrata and Prosciutto Focaccia
• Potato Pizza
• Mushroom and Olive Stuffed Artichokes
• Panzanella
• No Knead Bread
• Limoncello Tiramisu (recipe coming soon!)
• Affogato al Caffe
• Individual Italian Easter Bread Rings (if it’s near Easter time)
• Sicilian Orange Cake

Let me know if you have any questions regarding any of the recipes. What is your favorite dish for brunch?

Yield: 3

Bacon and Potato Frittata

Print

A typical Italian style frittata made with potatoes and bacon.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 3 rashers of bacon, cut into bite size pieces (I only buy nitrate/nitrite free)
• 2 medium potatoes, diced
• 1 to 2 tbsp. olive oil
• 4 large, fresh eggs, preferably free range/organic
• 2 sprigs of parsley
• 1 tsp grated Parmesan cheese
• salt and pepper

Instructions

1. Fry the bacon pieces in a non stick pan until cooked, but not too crispy. Place onto a paper towel lined plate and set aside.
2. Drain the bacon fat from the pan, and add some olive oil. Fry the diced potatoes over medium high heat, until golden brown and thoroughly cooked, turning often.
3. Beat the eggs, Parmesan cheese, parsley, about a tablespoon of water, salt (about 1/4 tsp) and pepper.
4. When the potatoes are ready, sprinkle with a little salt, lower the burner to medium heat, then put the bacon back into the pan, dispersing evenly.
5. Now, add the beaten eggs.
6. With the corner of a spatula, cut into the frittata to allow the liquid egg to go through to the bottom of the pan, tipping the pan at times to also allow it to run to the edges. The goal is to try to cook the egg as much as possible before turning the frittata.
7. When the egg is mostly cooked, if you are a pro, you can flip the frittata in the pan! Or you can do what I do, which is place a large plate over the pan and turn it upside down, carefully, onto the plate, then slide it back into the frying pan.
8. If you don't mind it not looking perfect when finished, you can also cut it into "slices" like a pizza, and turn one piece at a time. Serve hot, on its own or with a salad, or other side dish. You decide how you like it best, because with frittata, the options are endless!

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Cin cin!

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