It’s that moment when you find that the package of chicken you were counting on for dinner is two days past its “best by” date. Or the panic that hits you when you suddenly realize at the end of a hectic work-from-home day that you completely forgot to go to the grocery store. Moments such as these demand improvisation, and when catastrophe occurs, I have one Plan B that I can always count on—breakfast for dinner.
Even if it’s slim pickings in the refrigerator, there’s a very good chance I have eggs and few random vegetables. There’s always some kind of cheese in the deli drawer, and that already sounds like an omelet in the making, which is our go-to dish when we are looking at breakfast for dinner. But this time, I went all in on a big-flavor frittata, pulling together a Greek theme with spinach, onions and red bell peppers I found in the fridge, along with some feta cheese, kalamata olives, oregano and dill. And though frittatas—which are basically quiche’s crustless cousins—usually only have eggs and fillings, this one takes advantage of that half-bag of shredded potatoes I found in the back of the cheese drawer. OK, who’s hungry?
Turning random leftovers into a flavorful breakfast for dinner on a busy weeknight? That’s Comfort du Jour.
3 or 4 slices bacon, chopped into one inch pieces
1/2 bag Simply Potatoes hash browns* (see notes)
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 tsp. dried oregano
2 fat handfuls fresh baby spinach leaves, rough chopped
1/4 tsp. dried dill leaves
6 eggs, at room temperature
1/2 cup half and half*
2 oz. block feta cheese, crumbled
Fresh parsley (for garnish)
Handful pitted kalamata olives, rough chopped (for garnish)
Simply Potatoes is a brand of pre-shredded potatoes, usually found in the refrigerated breakfast section of the supermarket, or sometimes in dairy (though I don’t know why). I use this convenience product when I make our favorite Easy Hash Brown Waffles, so I frequently have them in my fridge. If you prefer, use about two cups finely shredded fresh potatoes, but wrap them first in a clean towel and squeeze out as much water as you can. Better yet, skip the potato crust and make it a more traditional frittata. May as well keep it simple. 😉
For readers abroad, “half and half” is a common dairy ingredient in the U.S. that is essentially equal parts cream and whole milk. If you are minimizing fat in your diet, you may also substitute with evaporated whole milk.
This was simple to make, as you’ll see in the photos. If you’d like written instructions, or a downloadable PDF for your recipe files, keep scrolling.
- Preheat oven to 350° F with rack in center of oven.
- Place a cast-iron skillet over medium heat. Add chopped bacon and cook until crispy. Remove with a slotted spoon to a plate lined with paper towels. Drain off most of the bacon grease.
- Sauté onions and peppers until slightly soft and translucent. Season with salt, pepper and oregano.
- Add chopped spinach, one handful at a time, and cook until wilted. Transfer veggies to a separate bowl and set aside. Sprinkle with dried dill.
- Increase the skillet heat to medium-high and drizzle in about a tablespoon of olive oil. Add the shredded potatoes to the skillet, using a spoon or utensil to press it into the sides. Cook the potatoes in the skillet for about five minutes, then transfer the skillet to the oven for about 20 minutes (or additional 10 minutes for crispier crust).
- Combine eggs with half and half, whisking only until blended.
- When potatoes are golden at the edges, spread the veggies over the crust, and then scatter the crispy bacon pieces.
- Pour egg mixture evenly over the frittata filling. Crumble the feta evenly over the frittata.
- Transfer to the oven and bake for about 20 minutes, until eggs are set and edges are pulled away from the skillet.
- Cool about 5 minutes before cutting into wedges. Top portions with fresh chopped parsley and chopped kalamata olives.
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