Spinach, Bacon & Potato Frittata with Firecracker Farm Yuzu Hot Salt

A one-pan brunch hero. Crispy bacon, golden potatoes, soft spinach, and melted mozzarella baked into a creamy egg base—finished with the bright citrus kick of Firecracker Farm Yuzu Hot Salt.

🍳 Ingredients

• 6–8 eggs
• ¼ cup heavy cream
• 3–4 strips bacon
• ½ onion, diced
• 1–2 scallions, sliced
• 1 cup spinach
• 1–2 medium yellow potatoes, diced small
• ½–¾ cup mozzarella cheese, shredded
• Pinch of paprika
• Firecracker Farm Yuzu Hot Salt and cracked pepper

🔥 Instructions

1️⃣ Cook the Bacon

• In an oven-safe skillet, cook bacon until crispy.
• Remove and chop. Leave a small amount of bacon fat in the pan.

2️⃣ Cook the Potatoes

• Add diced yellow potatoes to the pan.
• Cook over medium heat, stirring occasionally, until tender and lightly crispy, about 8–10 minutes.
• Season lightly with salt and pepper.
• Option: boil potatoes ahead of time until fork tender and add them at this stage.

3️⃣ Sauté the Vegetables

• Add diced onion to the potatoes and cook until soft, about 3–5 minutes.
• Add spinach and cook until wilted.
• Stir in scallions.

4️⃣ Mix the Eggs

• In a bowl, whisk together eggs, heavy cream, Firecracker Farm Yuzu Hot Salt, cracked pepper, and a pinch of paprika.

5️⃣ Combine

• Add the chopped bacon back into the skillet.
• Pour the egg mixture evenly over everything.
• Sprinkle mozzarella on top.

6️⃣ Cook and Bake

• Cook on the stove over medium-low heat for 2–3 minutes until the edges begin to set.
• Transfer to a 375°F oven and bake for 10–12 minutes until the center is set.

7️⃣ Rest and Serve

• Let sit for 5 minutes before slicing.

💡 Tips

• Dice or slice potatoes small so they cook through evenly.
• For faster cooking, parboil potatoes for 5 minutes before pan-frying.
• For extra crisp, let potatoes sit undisturbed for a few minutes before stirring.
• Don’t overcook—a slightly soft center gives the best texture.
• Add extra cheese halfway through baking for better melt and color.
• No oven-safe pan? Cover and finish on low heat on the stove.

🔥 Why This Recipe Hits Different

• One pan, big flavor—brunch made easy.
• Yuzu Hot Salt brings a bright citrus heat that cuts through the richness.
• Endlessly flexible: swap in your favorite greens, cheese, or veggies.

About the Author Dave Sands

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Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)

Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!

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