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Ina Garten Bacon Potato Frittata Recipe

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4.5 from 74 reviews

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.

Ingredients

Egg Mixture

  • 8 large eggs
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Potatoes and Bacon

  • 6 strips bacon, chopped
  • 2 medium potatoes, diced
  • 2 tablespoons olive oil

Toppings

  • 1/2 cup cheddar cheese, grated
  • 1/4 cup fresh chives, chopped

Instructions

  1. Preheat oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the frittata after initial stovetop cooking.
  2. 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.
  3. 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.
  4. Whisk eggs and cream: In a bowl, whisk together the eggs, heavy cream, salt, and pepper until the mixture is smooth and well combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://alinacooks.com/ina-garten-bacon-potato-frittata-recipe/