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