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Ina Garten's Bacon Potato Frittata Recipe

Ina Garten Bacon Potato Frittata made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 6 large eggs
  • 3 medium potatoes diced
  • 6 slices of bacon
  • 1 cup of grated cheese such as cheddar or Gruyère
  • 1/2 cup of milk or cream
  • Salt and pepper to taste
  • 2 tablespoons of olive oil
  • Chopped fresh herbs like chives or parsley for garnish

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.
  3. In the same skillet, add the diced potatoes to the bacon fat and cook until golden and fork-tender, about 12-15 minutes. Season with salt and pepper.
  4. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  5. Add the cooked bacon and potatoes to the egg mixture, along with most of the cheese, and stir gently to combine.
  6. Wipe any excess grease from the skillet and add olive oil if needed. Pour the mixture back into the skillet and cook over medium-low heat for about 5 minutes until the edges start to set.
  7. Sprinkle the remaining cheese on top, then transfer the skillet to the preheated oven.
  8. Bake for 20-25 minutes or until the center is set and slightly puffed.
  9. Remove from the oven and let it cool for a few minutes before slicing.
  10. Garnish with fresh herbs before serving.