Ina Garten Potato Bacon Frittata Recipe
This frittata is a crustless egg-based dish that’s packed with diced potatoes, smoky bacon, and cheese, then baked until set and golden. It combines the best parts of breakfast—eggs, potatoes, and bacon—into one skillet, making it ideal for feeding a family or guests without much fuss.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 6-8 1x
- Category: Brunch
- Method: Skillet + Baking
- Cuisine: American
Ingredients
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8 large eggs
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½ cup half-and-half or whole milk
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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6 slices thick-cut bacon, diced
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2 tablespoons olive oil
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1 cup diced yellow onion
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2 cups peeled and diced Yukon gold potatoes
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1 cup shredded sharp cheddar or Gruyère cheese
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2 tablespoons chopped fresh parsley (optional)
Instructions
Set your oven to 375°F (190°C) and position a rack in the center.
In a large ovenproof skillet, cook diced bacon over medium heat until crispy. Remove and drain on paper towels. Discard excess grease, leaving about 1 tablespoon in the pan.
Add olive oil to the skillet if needed. Cook the diced potatoes over medium heat for about 8–10 minutes, until lightly browned and tender. Add chopped onion and cook for 4–5 minutes more until soft and fragrant.
In a bowl, whisk together the eggs, half-and-half, salt, and pepper until smooth. Stir in half the cheese and parsley.
Add the cooked bacon back into the skillet. Pour the egg mixture evenly over the potatoes and onion. Cook on the stovetop over low heat for 2–3 minutes until the edges begin to set.
Sprinkle the remaining cheese over the top. Transfer the skillet to the preheated oven and bake for 18–20 minutes, or until the center is set and the top is golden brown.
Let the frittata cool for 5 minutes before slicing. Serve warm or at room temperature with your favorite side.