Bacon Potato Frittata (Printable version)
A savory dish with crisp bacon, tender potatoes, and creamy cheeses, perfect for brunch or breakfast.
# 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 Make It:
01 - Preheat your oven to 375°F.
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 -
- It transforms simple breakfast ingredients into something that feels fancy enough for company but comes together in under an hour
- The combination of crispy bacon, tender potatoes, and two kinds of cheese creates layers of flavor that keep everyone coming back for seconds
02 -
- Overcooking on the stovetop is the most common mistake, so pull the skillet when edges are just barely set
- Letting it rest before cutting is non-negotiable for clean slices that hold their shape on the plate
03 -
- Grating your own cheese makes a huge difference in texture and melting quality
- Cutting potatoes into uniform 1/2-inch cubes ensures they all finish cooking at the same time