Ina Garten Bacon Potato Frittata Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the frittata later on.
- Cook Bacon: Heat a large oven-safe skillet over medium heat and cook the chopped bacon until crispy, rendering out the fat.
- Remove Bacon: Use a slotted spoon to remove the crispy bacon pieces and set aside, leaving the bacon fat in the skillet.
- 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.
- Mix Eggs and Cream: In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined and slightly frothy.
- Add Egg Mixture: Pour the egg and cream mixture over the cooked potatoes in the skillet, making sure the potatoes are evenly distributed.
- Add Toppings: Sprinkle the reserved crispy bacon and grated cheddar cheese evenly over the egg and potato mixture.
- Cook on Stovetop: Let the frittata cook on the stovetop over medium heat for about 3 minutes, just until the edges start to set.
- 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.
- 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
