Jul 14 2026
Restaurants›Mother's Bistro & Bar›Lorraine Frittata Recipe

Lorraine Frittata Recipe

Inspired by Mother's Bistro & Bar
Time50m
Serves2

open-faced three-egg omelet, bacon, caramelized onions, swiss, sour cream, whole wheat toast, roasted potatoes

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Ingredients

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Frittata Base

Fillings

Sides

Method

Prepare the Potatoes

  1. 1

    Roast the Potatoes

    Preheat your oven to 425°F (220°C). Wash and cube the potatoes. In a bowl, toss the cubed potatoes with olive oil, rosemary, and garlic powder. Spread them on a baking sheet and roast for about 25-30 minutes or until golden brown and crispy, flipping halfway through.

Cook the Fillings

  1. 2

    Caramelize the Onions and Cook the Bacon

    In a skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving the fat in the pan. Add sliced onion to the pan and cook, stirring occasionally, until caramelized (about 15 minutes). Once cooked, chop the bacon into pieces and add to the skillet with the onions.

Prepare the Frittata

  1. 3

    Mix and Cook the Eggs

    In a bowl, whisk together the eggs, salt, and black pepper. Pour the egg mixture into the skillet with the bacon and onions. Cook on low heat until the edges begin to set, about 5 minutes.

  2. 4

    Add Cheese and Finish Cooking

    Sprinkle the Swiss cheese over the top of the frittata. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and the cheese is melted and bubbly.

Toast and Serve

  1. 5

    Toast the Bread

    While the frittata is baking, toast the slices of whole wheat bread until golden brown.

  2. 6

    Serve

    Once the frittata is done, remove it from the oven and let it cool for a couple of minutes. Serve it on the toasted bread with a dollop of sour cream on top, alongside the roasted potatoes.

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