Why You’ll Love This Recipe
This Ina Garten–inspired Bacon Potato Frittata brings together simple, hearty ingredients and transforms them into a brunch dish that feels elegant, rustic, and completely satisfying. With crispy bacon, tender potatoes, fluffy eggs, and a touch of cheese, this frittata has all the cozy comfort of a weekend breakfast with the ease of a one-pan meal. It’s wonderfully adaptable, perfect for entertaining, and delicious both warm and room temperature. I once swapped in smoked bacon for the regular kind, and the added depth of flavor made the whole frittata taste richer without complicating the recipe. Whether you’re hosting guests, meal prepping for the week, or elevating a cozy breakfast-for-dinner night, this dish offers a balance of savory goodness, creamy texture, and effortless preparation—all in true Barefoot Contessa style.
Ina Garten Bacon Potato Frittata Recipe: A Savory, Comforting Brunch Classic
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Gluten Free
Description
A hearty and comforting frittata inspired by Ina Garten, filled with crispy bacon, tender potatoes, onions, and creamy eggs baked to perfection.
Ingredients
- 6 slices bacon, chopped
- 1 1/2 cups diced potatoes (about 2 small potatoes)
- 1 small onion, diced
- 8 large eggs
- 1/2 cup heavy cream or whole milk
- 1 cup shredded Gruyère or cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh chives or parsley, chopped (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large oven-safe skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pan.
- Add diced potatoes to the skillet and cook for 8–10 minutes until tender and lightly browned.
- Stir in the diced onion and cook for 3–4 minutes until softened.
- In a large bowl, whisk together eggs, cream, salt, pepper, and half the cheese.
- Return the cooked bacon to the skillet and spread evenly over the potato mixture.
- Pour the egg mixture over the skillet ingredients and top with the remaining cheese.
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the frittata is set in the center.
- Garnish with chives or parsley before slicing and serving.
Notes
- Use an oven-safe cast iron or stainless steel skillet.
- Substitute ham or sausage for bacon if desired.
- Add spinach or roasted peppers for extra veggies.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Stovetop & Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Bacon
Bacon adds smoky, salty richness and provides flavorful drippings that help cook the potatoes and aromatics.
Potatoes
Potatoes bring hearty texture and hold up beautifully in the egg mixture.
Eggs
Eggs form the fluffy base of the frittata, binding all the ingredients together.
Milk or half-and-half
This adds creaminess and keeps the frittata tender and custard-like.
Onions or shallots
These aromatics offer sweetness and depth that balance the savory bacon.
Cheese (Gruyère, cheddar, or Parmesan)
Cheese melts into the egg mixture, giving rich, nutty flavor and golden color.
Salt and pepper
Essential for enhancing the savory flavors throughout the dish.
Fresh herbs (parsley or chives)
Herbs brighten the finished frittata and add fresh, colorful appeal.
Directions
Begin by cooking the bacon in an oven-safe skillet over medium heat until crisp. Remove the bacon and chop it, leaving the drippings in the pan. Add diced potatoes to the same skillet and cook until tender and lightly golden. Stir in diced onions or shallots and sauté until softened.
In a separate bowl, whisk together the eggs, milk or half-and-half, salt, pepper, and cheese. Add the chopped bacon back into the skillet and spread the ingredients evenly.
Pour the egg mixture over the potato and bacon base, gently distributing it with a spatula. Cook on the stovetop for 2–3 minutes until the edges begin to set. Transfer the skillet to a 350°F oven and bake for 15–20 minutes, or until the frittata is puffed, golden, and set in the center.
Remove from the oven and let rest for a few minutes before slicing. Garnish with fresh herbs and serve warm or at room temperature.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people. Preparation takes about 15 minutes, stovetop cooking requires 10 minutes, and baking takes 15–20 minutes. Total estimated time: approximately 40–45 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat slices in a 300°F oven or warm gently in a skillet. This frittata is also delicious served cold or at room temperature, making it great for brunch spreads or packed lunches. Freezing is not recommended, as eggs can become rubbery once thawed.
Variations and Customizations
Spinach Bacon Frittata
Fold in fresh spinach during the sauté stage for extra color and nutrition.
Herb and Potato Frittata
Add fresh thyme, chives, or parsley for more brightness.
Cheesy Triple Blend
Use a mix of cheddar, mozzarella, and Parmesan for a gooey, flavorful finish.
Roasted Red Pepper Version
Add chopped roasted peppers for sweetness and color.
Smoked Salmon Twist
Replace bacon with smoked salmon and add dill for a refined version.
Mushroom Potato Frittata
Sauté mushrooms with onions for an earthy, hearty variation.
Creamier Brunch Frittata
Use half-and-half instead of milk for a more luxurious texture.
Ham and Potato Bake
Swap bacon for diced ham for a classic breakfast flavor.
Vegetarian Option
Skip the bacon and add zucchini or cherry tomatoes.
Spicy Bacon Frittata
Add crushed red pepper flakes or diced jalapeños for heat.
FAQs
Can I make this frittata ahead of time?
Yes—serve chilled or gently reheat before serving.
What’s the best cheese to use?
Gruyère is classic, but cheddar or Parmesan work beautifully.
Can I use leftover cooked potatoes?
Absolutely—precooked potatoes shorten the prep time.
Do I need an oven-safe skillet?
Yes, since the frittata finishes cooking in the oven.
Can I use turkey bacon?
Yes, but add a bit of oil since turkey bacon releases less fat.
How do I prevent the frittata from drying out?
Avoid overbaking and remove it once the center is just set.
Can I use egg whites only?
You can, but the texture will be less rich.
Can I freeze frittata?
Freezing is not ideal, as it affects texture.
Can I add vegetables?
Yes—just sauté them to remove moisture first.
Should the frittata brown on top?
It may lightly brown, but it should stay mostly golden and tender.
Conclusion
This Ina Garten Bacon Potato Frittata is a flavor-packed, comforting dish that feels both elegant and homey. With crispy bacon, tender potatoes, creamy eggs, and melty cheese, it delivers satisfying richness without heavy effort. Perfect for breakfast, brunch, or even dinner, it’s a versatile recipe that shines on holiday mornings, weekend gatherings, or simple family meals. Enjoy it warm, serve it proudly, and savor every hearty, delicious bite.
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