Ina Garten Bacon Potato Frittata Recipe

Introduction

This Bacon Potato Frittata by Ina Garten is a delicious and satisfying dish perfect for breakfast, brunch, or even a light dinner. With crispy bacon, golden potatoes, and a creamy egg mixture, it’s easy to prepare and bursting with flavor.

Ingredients

• 8 large eggs
• 6 strips bacon, chopped
• 2 medium potatoes, diced
• 1/2 cup heavy cream
• 1/4 cup fresh chives, chopped
• 1/2 cup cheddar cheese, grated
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Step 1: Preheat your oven to 375°F.
2. Step 2: In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. Step 3: Add the olive oil to the same skillet, then add the diced potatoes. Cook, stirring occasionally, until the potatoes are golden brown and tender.
4. Step 4: In a bowl, whisk together the eggs and heavy cream. Season with salt and pepper.
5. Step 5: Pour the egg mixture evenly over the cooked potatoes in the skillet.
6. Step 6: Sprinkle the cooked bacon and grated cheddar cheese evenly on top.
7. Step 7: Cook on the stovetop over medium heat for about 3 minutes, allowing the edges to start setting.
8. Step 8: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden on top.
9. Step 9: Remove from the oven and garnish with fresh chopped chives before serving.

Tips & Variations

• For extra flavor, add sautéed onions or bell peppers with the potatoes.
• You can substitute cheddar cheese with Gruyère or mozzarella for a different taste.
• If you prefer, use sweet potatoes instead of regular potatoes for a sweeter twist.
• Make sure to use an oven-safe skillet to easily transfer from stovetop to oven.

Storage

Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave or in a warm oven until heated through. This dish is best enjoyed fresh but can also be served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata vegetarian?

Yes, simply omit the bacon and consider adding extra vegetables like spinach, mushrooms, or zucchini for flavor and texture.

What type of potatoes work best for this recipe?

Medium-starch potatoes like Yukon Gold or red potatoes are ideal as they hold their shape well and become nicely golden without falling apart.

Ina Garten Bacon Potato Frittata Recipe

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4.8 from 99 reviews

Ina Garten’s Bacon Potato Frittata is a hearty and delicious breakfast or brunch dish featuring crispy bacon, golden potatoes, creamy eggs, and melted cheddar cheese. This recipe combines stovetop cooking with oven baking for a perfectly set frittata infused with fresh chives and balanced seasoning.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Egg Mixture

• 8 large eggs
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1/4 cup fresh chives (chopped)

Frittata Base

• 6 strips bacon (chopped)
• 2 medium potatoes (diced)
• 1/2 cup cheddar cheese (grated)
• 2 tablespoons olive oil

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the frittata later on.
2. Cook Bacon: Heat a large oven-safe skillet over medium heat and cook the chopped bacon until crispy, rendering out the fat.
3. Remove Bacon: Use a slotted spoon to remove the crispy bacon pieces and set aside, leaving the bacon fat in the skillet.
4. Cook Potatoes: Add the diced potatoes to the same skillet with the bacon fat and cook, stirring occasionally, until the potatoes are golden brown and tender.
5. Mix Eggs and Cream: In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined and slightly frothy.
6. Add Egg Mixture: Pour the egg and cream mixture over the cooked potatoes in the skillet, making sure the potatoes are evenly distributed.
7. Add Toppings: Sprinkle the reserved crispy bacon and grated cheddar cheese evenly over the egg and potato mixture.
8. Cook on Stovetop: Let the frittata cook on the stovetop over medium heat for about 3 minutes, just until the edges start to set.
9. Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden on top.
10. Garnish and Serve: Remove the frittata from the oven, sprinkle with fresh chopped chives, slice, and serve warm.

Notes

• Use an oven-safe skillet to ensure easy transfer from stovetop to oven.
• If you prefer, substitute heavy cream with whole milk for a lighter frittata.
• Make sure potatoes are diced evenly for consistent cooking.
• For extra flavor, add a pinch of smoked paprika or herbs like thyme or rosemary.
• This dish reheats well and can be eaten cold or warmed up.

Keywords: Ina Garten, frittata, bacon, potato, breakfast, brunch, eggs, cheddar cheese, easy recipe