Easy Bacon, Egg, & Potato Frittata | Delicious Spring Brunch | Full Of Flavor | Dorothy Lynch Twist

Savor the delicious blend of fresh eggs, crispy bacon, fluffy potatoes, Swiss cheese, and Dorothy Lynch Dressing in this Bacon and Potato Frittata, perfect for a spring brunch! 


Today we will be featuring Dorothy Lynch Salad Dressing and An Affair From The Heart's delicious recipe! 

Who is Dorothy Lynch? 

In the late 1940s, Dorothy Lynch and her husband ran the restaurant at the local Legion Club in St. Paul, Nebraska. This is where she first served up the original recipe for Dorothy Lynch Home Style Dressing. As more Legion Club members tasted the sweet and spicy flavor, the legend of Dorothy Lynch began to grow, and the dressing became a statewide favorite. Locals even brought in their own bottles to fill up with "that delicious Dorothy Lynch salad dressing." Today, Dorothy Lynch Home Style Dressing & Condiment is the essential ingredient in every Midwestern family’s favorite recipes—not just salad. It is now owned by Tasty Topping out of Columbus Nebraska.

What You'll Need:

  • 1 dozen eggs 
  • 1/3 cup Dorothy Lynch Dressing
  • 2/3 cup half and half 
  • 1 cup Swiss cheese (shredded)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoons fresh chives (minced)
  • 2 Tablespoons fresh parsley (minced)
  • 5 strips of bacon 
  • 1 cup golden potatoes (skins left on, cubed)
  • 7 green onions (sliced, topcs separated from the bottoms)
  • 2 cups baby spinach (chopped)


  1. Preheat oven to 425 degrees F. 
  2. In a large cast iron skillet, cook bacon until it is golden brown. Remove from the skillet and drain excess grease. Do not wipe the pan clean. Add potatoes to the skillet and cook until lightly browned. 
  3. While the bacon and potatoes cook, whisk together half & half, Dorothy Lynch Dressing, and eggs in a large bowl until combined. Mix in salt and pepper, shredded cheese, parsly, chives, and the bottoms of the green onions. 
  4. Add the bacon to the potatoes and stir them together. Add in spinach and cook for about a minute until it wilts. 
  5. Pour the egg mixture over the top of the potato mixture. Let cook on the stove until the edges are set. (2 or 3 minutes)
  6. Transfer the skillet to the preheated oven and bake for 15 minutes, or until set in the center and the edges are golden brown. 
  7. Let stand for 5 minutes before cutting. 
  8. Garnish with additional herbs if desired. 


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