Ina Garten Bacon Potato Frittata Recipe is one of those comforting, hearty dishes that feels like a warm hug in food form. It combines crispy bacon, tender golden potatoes, creamy eggs, and a touch of sharp cheddar, all baked to perfection. Whether you’re serving brunch for family, a cozy weekend breakfast, or even a simple dinner, this frittata hits all the right notes. If you love buttery, crispy, and savory bites with a fluffy yet rich egg base, you’ll absolutely adore this recipe.
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What Makes This So Good
This frittata isn’t just eggs and potatoes tossed together; it’s all about layering flavors and textures. Those crispy bacon bits add smoky saltiness, while the potatoes bring a hearty bite. The eggs get whipped with heavy cream for that creamy, tender custard, and the cheddar cheese melts into pockets of rich, tangy goodness.
- Big Flavor, Minimal Fuss: You get restaurant-quality taste with just a handful of simple, everyday ingredients.
- Family-Friendly: Everyone will reach for seconds, thanks to the familiar and satisfying flavors.
- Simple Ingredients: No need to hunt exotic items—bacon, potatoes, eggs, cream, cheese, and chives.
- Works Any Night: It’s just as perfect for lazy weekend brunch as it is for a quick weeknight meal.
Ingredient Guide
To make the most of your Ina Garten Bacon Potato Frittata Recipe, picking the right ingredients really helps. Here’s how I approach each one so you get that golden crust, creamy interior, and perfect flavor balance every time.
- Eggs: Use large, fresh eggs. They whisk up fluffy and create the frittata’s tender base.
- Bacon: Go for thick-cut bacon if you can—it crisps up nicely without turning too brittle.
- Potatoes: Russet or Yukon Gold work beautifully. Dice them evenly for consistent cooking.
- Heavy Cream: This enriches the eggs and adds a luscious creaminess that’s key here.
- Cheddar Cheese: Sharp cheddar gives a punch of flavor; freshly grated melts better than pre-shredded.
- Chives: Fresh chives add a mild oniony freshness that brightens the whole dish.
- Olive Oil: Use good-quality extra virgin for cooking potatoes—adds subtle fruitiness.
Quick Reminder: Full measurements and steps are in the recipe card below—keep this guide handy as you cook!
How to Make Ina Garten Bacon Potato Frittata Recipe
Step 1 — Prep & Ready
First things first, preheat your oven to 375°F so it’s ready when you are. Dice your potatoes into evenly sized small cubes, about half an inch, so they cook through nicely and crisp up just right. Chop the bacon into bite-sized pieces. Whisk your eggs and heavy cream together in a bowl until the mixture is smooth and a little frothy — this helps get that light, creamy texture in your frittata. Don’t forget to season well with salt and pepper now so the flavors build early.
Step 2 — Cook with Confidence
Start by cooking the bacon in a skillet over medium heat until it’s beautifully crispy and renders plenty of tasty fat. I like to use a cast iron or oven-safe non-stick pan here. Scoop out the bacon and set it aside on a paper towel. Next, add the diced potatoes to the same skillet—this not only adds flavor but gives you that amazing crispy edge on the potatoes that soak up all the bacon goodness. Toss them in olive oil, season with a pinch of salt, and cook until golden brown and tender, about 10 minutes, stirring occasionally.
Once the potatoes are perfect, pour your egg and cream mixture evenly over them. Immediately sprinkle your bacon pieces and grated cheddar cheese on top. Let it cook on the stovetop for about 3 minutes—this helps the edges start to set. You’ll notice the bottom turning lightly golden and smelling irresistible by now!
Step 3 — Finish & Serve
Carefully transfer your skillet to the preheated oven and bake for 15 to 20 minutes. You’ll want to watch for the frittata to puff up slightly and set firmly in the center. A gentle jiggle means it needs a little more time. The top should be lightly browned, and the cheese melted into gooey pockets. When it’s out, sprinkle fresh chopped chives over the top for a bright, fresh finish. Let it sit for a couple of minutes before slicing—this makes serving so much easier with clean edges.
Extra Helpful Tips
I want you to feel confident with this frittata recipe because it’s so rewarding. Here are some little chef secrets that make all the difference.
- Watch for This Sign: The frittata should be slightly golden on top with no runny eggs in the center when you remove it from the oven.
- Temperature Trick: Use a medium oven temperature to avoid browning the edges too fast while ensuring everything cooks through evenly.
- Prep-Ahead Option: You can cook your bacon and potatoes in advance and assemble right before baking, saving time on busy mornings.
- Avoid This Common Mistake: Don’t skip whisking the eggs with cream thoroughly — it’s key for a creamy texture rather than a rubbery one.
Serve & Enjoy
Easy Enhancements
You can personalize the Ina Garten Bacon Potato Frittata Recipe in so many ways. Sprinkle crumbled goat cheese or feta with the cheddar for tangy depth, or toss in some sautéed spinach or mushrooms with your potatoes for extra veggies. A drizzle of hot sauce or a spoonful of pesto on the plate adds an exciting flavor pop without overpowering the familiar comfort.
Tasty Pairings
This frittata pairs beautifully with a simple mixed green salad tossed in lemon vinaigrette or fresh fruit for a lighter contrast. For drinks, I love a crisp sparkling water with a lemon slice or a light, fruity white wine if it’s an adult brunch. You’ll find these sides create a balanced, delicious meal that feels just right.
Quick Plating Tips
Cut the frittata into neat wedges and arrange them on a wooden board or colorful plate. Garnish each piece with a few more fresh chives or a dusting of cracked black pepper for a pretty, impressive look. A little ramekin with your favorite hot sauce or ketchup on the side finishes the presentation in a friendly, inviting way.
Store, Freeze & Reheat
Fridge Storage
Store leftover frittata in an airtight container in the fridge for up to 3 days. The texture will soften a bit as the eggs settle, but the flavors stay wonderful. I always recommend reheating gently to preserve that creamy, tender feel.
Freezer Friendly?
You can freeze this frittata, but for best results, cut it into slices and wrap each individually in plastic wrap and foil. Freeze for up to 2 months. To thaw, transfer slices to the fridge overnight—the texture will be best if reheated slowly.
Reheat Like New
Rewarming in a low oven at 325°F wrapped loosely in foil helps keep the frittata moist and tender. If you’re in a hurry, the microwave works too—just heat in short bursts on medium power so it warms evenly without drying out. A quick sear in a hot skillet with a little butter also revitalizes the crispy edges, bringing back that fresh-cooked charm.
Ina Garten Bacon Potato Frittata Recipe FAQs
Absolutely! You can omit the bacon for a vegetarian version and add more cheese or sautéed vegetables like mushrooms or bell peppers for extra flavor and texture.
An oven-safe skillet, like cast iron or stainless steel with a sturdy handle, works best. It lets you start on the stovetop and finish in the oven without transferring the frittata.
Yes! You can cook the bacon and potatoes the day before, store them separately, and combine everything just before baking. This speeds up the process and keeps flavors fresh.
It’s done when the eggs are set in the center and the top is lightly golden. There shouldn’t be any visible runny egg, and a gentle jiggle means it can stay in a few more minutes.
Final Flavor Thoughts
I hope you enjoy making and eating this Ina Garten Bacon Potato Frittata Recipe as much as I do. It’s one of those simple yet impressive dishes that works anytime and brings smiles every single time. If you try it, don’t forget to leave a star rating or share your favorite add-ins—I’m always curious how you make it your own. Here’s to many happy, cozy meals ahead!
Print📖 Recipe
Ina Garten Bacon Potato Frittata Recipe
Ina Garten's Bacon Potato Frittata is a delicious and hearty dish featuring crispy bacon, golden potatoes, and fluffy eggs baked to perfection. This frittata is creamy, cheesy, and topped with fresh chives, making it an excellent choice for breakfast, brunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
Egg Mixture
- 8 large eggs
- ½ cup heavy cream
- Salt and pepper to taste
Potatoes and Bacon
- 6 strips bacon, chopped
- 2 medium potatoes, diced
- 2 tablespoons olive oil
Toppings
- ½ cup cheddar cheese, grated
- ¼ cup fresh chives, chopped
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the frittata after initial stovetop cooking.
- Cook bacon: In a skillet, cook the chopped bacon over medium heat until it is crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
- Cook potatoes: Add diced potatoes to the same skillet with the bacon fat. Cook the potatoes until they are golden brown and tender, stirring occasionally to prevent sticking and ensure even cooking.
- Whisk eggs and cream: In a bowl, whisk together the eggs, heavy cream, salt, and pepper until the mixture is smooth and well combined.
- Combine ingredients: Pour the egg mixture over the cooked potatoes in the skillet, spreading it evenly. Then sprinkle the cooked bacon and grated cheddar cheese evenly over the top.
- Cook on stovetop: Place the skillet back on the stovetop and cook over medium heat for approximately 3 minutes to begin setting the eggs at the bottom.
- Bake the frittata: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs have fully set and the top is lightly golden.
- Garnish and serve: Remove the frittata from the oven and sprinkle fresh chopped chives on top before slicing and serving warm.
Notes
- Use an oven-safe skillet such as cast iron for easy transfer from stovetop to oven.
- For a crispier texture, you can partially parboil the potatoes before frying.
- If you prefer, substitute cheddar with other cheeses like gruyere or mozzarella.
- Adjust the amount of salt and pepper according to taste.
- Leftovers can be refrigerated and served cold or reheated gently.
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