Mamirolle, Bacon and Potato Frittata

Mamirolle, Bacon and Potato Frittata
  • 6 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 6

    bacon, chopped

  • 1

    large onion, finely chopped

  • 1

    small red pepper, seeded, chopped

  • 1

    large clove garlic, thinly sliced

  • 2 cups
    (500 mL)

    small new potatoes, cooked and sliced

  • 1 1/2 cups
    (375 mL)

    shredded canadian le mamirolle

  • 5

    eggs, beaten

  • 3 Tbsp.
    (45 mL)

    chopped parsley


In a large non-stick frying pan over medium-high heat, cook bacon until crisp. Drain, reserving 3 Tbsp. (45 mL) of drippings; set bacon aside. Return reserved drippings to pan. Add onion, red pepper and garlic. Cook over medium-high heat until onion is soft, about 5 minutes. Add potatoes and cook for 2 minutes longer; remove pan from heat.

Sprinkle 1 cup (250 mL) of cheese over vegetables in pan. Combine eggs and parsley and pour over all. Cover and cook over low heat for 10 minutes or until eggs are almost set.

Sprinkle with remaining cheese and cooked bacon. Broil until cheese is melted and eggs are set.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007