Bacon Potato Frittata (Print)
A savory dish combining bacon, potatoes, eggs, and cheese. Ideal for morning meals with rich flavors and satisfying texture.
# Ingredient List:
→ Proteins
01 - 6 large eggs
02 - 6 slices thick-cut bacon
→ Vegetables
03 - 2 cups Yukon Gold potatoes, peeled and diced (about 2 medium potatoes)
04 - 1 medium yellow onion, finely chopped
05 - 2 tablespoons fresh chives, finely chopped (plus extra for garnish)
→ Dairy
06 - 1/2 cup whole milk
07 - 1 cup Gruyère cheese, grated
08 - 1/4 cup Parmesan cheese, grated
→ Pantry & Seasonings
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - Preheat your oven to 375°F (190°C).
02 - In a large oven-safe skillet (preferably cast iron), cook the bacon over medium heat until crisp. Transfer bacon to a paper towel-lined plate and crumble when cool. Drain off all but 1 tablespoon of bacon fat from the skillet.
03 - Add the olive oil to the skillet. Sauté the diced potatoes and onion over medium heat until potatoes are golden and just tender, about 8–10 minutes. Stir occasionally.
04 - In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in Gruyère, Parmesan, chives, and crumbled bacon.
05 - Evenly distribute the potato and onion mixture in the skillet. Pour the egg mixture over the top, gently stirring to combine. Cook over medium-low heat for 3–4 minutes, just until the edges begin to set.
06 - Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the frittata is puffed and set in the center.
07 - Remove from the oven and let rest for 5 minutes. Garnish with extra chives, slice, and serve warm.
# Expert Suggestions:
01 -
- The combination of crispy bacon and tender potatoes creates this incredible texture contrast that keeps every bite interesting
- It's actually forgiving enough to make while half awake, but impressive enough that people think you really tried
02 -
- Starting on the stovetop then finishing in the oven gives you that beautiful puffed top without burning the bottom
- Letting it rest for 5 minutes isn't optional, the texture firms up and it slices much cleaner
03 -
- A 10 to 12 inch cast iron skillet is ideal, but any oven safe pan will work
- Dice your potatoes small and even so they all finish cooking at the same time