Ina Garten Bacon Potato Frittata

It was a quiet Sunday morning, the kind where sunlight sneaks through the kitchen windows and dusts the counters with warmth. That morning, Ina Garten’s Bacon Potato Frittata felt like the perfect thing to make, sparked by the smell of sizzling bacon and memories of breakfast tables at my grandmother’s house.

The air was rich with the scent of onions and crispy bacon, mingling with the earthy aroma of potatoes sautéing in olive oil. It was a dance of flavors impossible to ignore, both to watch and to taste.

The rhythm of whisking eggs, sprinkling chives, and melting butter brought a sense of calm to the kitchen. There was a little joy in how the eggs puffed gently as they cooked, capturing both the golden potatoes and the crisp bacon. Each turn of the spatula felt like unlocking a secret: simple ingredients, when treated with care, could create something magical.

By the time the frittata slid from the pan, perfectly set and shimmering with melted cheddar, the house felt alive with warmth. A sprinkle of fresh chives on top turned it into a breakfast worthy of lingering over, coffee in hand, with soft music playing in the background. Cooking this dish reminded me that even ordinary mornings can feel special with a little love and attention.

Short Description

Ina Garten Bacon Potato Frittata is a golden, oven-finished egg dish filled with crispy bacon, tender potatoes, cheddar cheese, and fresh chives. It’s perfect for brunch, breakfast, or a light dinner.

Key Ingredients

• 8 large eggs

• 6 strips bacon, chopped

• 2 medium potatoes, diced

• ½ cup heavy cream

• ¼ cup fresh chives, chopped

• ½ cup cheddar cheese, grated

• Salt and pepper to taste

• 2 tablespoons olive oil

Tools Needed

• Oven-safe skillet (10-inch recommended)

• Mixing bowl

• Whisk

• Spatula

• Measuring cups and spoons

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it’s ready for finishing the frittata after stove-top cooking.

Step 2: Cook the Bacon
In a 10-inch oven-safe skillet, cook chopped bacon over medium heat until crisp. Remove and set aside, leaving the rendered bacon fat in the skillet.

Step 3: Cook the Potatoes
Add 2 tablespoons olive oil if needed. Toss in the diced potatoes and sauté over medium heat until golden and tender, about 8–10 minutes, stirring occasionally to prevent sticking.

Step 4: Prepare the Egg Mixture
In a mixing bowl, whisk 8 eggs with ½ cup heavy cream. Season generously with salt and pepper to taste.

Step 5: Assemble the Frittata
Pour the egg mixture evenly over the cooked potatoes in the skillet. Sprinkle the cooked bacon and ½ cup grated cheddar on top. Let it cook over medium heat for 3 minutes, allowing the edges to set slightly.

Step 6: Bake to Finish
Transfer the skillet to the preheated oven. Bake for 15–20 minutes until the frittata is fully set and lightly golden on top. A knife inserted in the center should come out clean.

Step 7: Garnish and Serve
Remove from oven and let rest 3–5 minutes. Sprinkle with fresh chives before slicing. Serve warm, straight from the skillet or plated for a lovely presentation.

Why You’ll Love This Recipe

Quick and satisfying for brunch or breakfast-for-dinner nights

Crispy bacon and tender potatoes complement the creamy eggs

Easily customizable with herbs, cheeses, or vegetables

Can be made ahead and reheated without losing flavor

A one-pan dish that combines simplicity with elegance

Mistakes to Avoid & Solutions

Overcooking the Potatoes
If potatoes become mushy, the frittata loses its texture.
Solution: Cook potatoes until just tender and golden; they will finish cooking in the oven.

Undercooking the Egg Mixture
Eggs may remain runny in the center if oven time is too short.
Solution: Bake until a knife inserted comes out clean and frittata slightly puffs.

Skipping Seasoning
Frittata can taste flat without proper salt and pepper.
Solution: Season eggs well before pouring over potatoes; taste as you go.

Using a Non-Oven-Safe Skillet
Transferring can cause spills or accidents.
Solution: Always use an oven-safe skillet, like cast iron or heavy stainless steel.

Serving and Pairing Suggestions

Storage and Reheating Tips

FAQs

1. Can I make this frittata ahead of time?
Yes, prepare and refrigerate overnight; bake or reheat in the morning.

2. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Dice and sauté until tender, adjusting cooking time slightly.

3. What if I don’t have cheddar cheese?
Gruyère, Swiss, or mozzarella work beautifully as alternatives.

4. Can I make it vegetarian?
Omit the bacon and add mushrooms or roasted vegetables instead.

5. How do I know when the frittata is done?
A knife in the center should come out clean and the top should be lightly golden.

Tips & Tricks

Use medium-diced potatoes for even cooking.

Let bacon cool on paper towels to maintain crispiness.

Fresh chives add color and a mild oniony flavor.

Avoid high heat on stove to prevent eggs from browning too quickly.

Recipe Variations

Vegetable Frittata: Replace bacon with sautéed spinach, bell peppers, or mushrooms.

Cheese Lovers: Add Parmesan or Gruyère along with cheddar for richer flavor.

Herb Twist: Mix in fresh thyme or rosemary with chives for an aromatic touch.

Final Thoughts

There’s a special kind of joy in pulling a golden frittata from the oven, the edges perfectly puffed and the center rich and creamy. This recipe captures the essence of a leisurely brunch, where simple ingredients combine into something more than the sum of their parts.

The Ina Garten Bacon Potato Frittata is a reminder that small, thoughtful touches, like crisp bacon, tender potatoes, and fresh herbs, can transform a morning meal into a memorable experience.

Each slice carries warmth, flavor, and the satisfaction of cooking with care, making it a dish I return to again and again for gatherings or quiet breakfasts at home.

Ina Garten Bacon Potato Frittata

Sandra Myers

Ina Garten Bacon Potato Frittata is a golden, oven-finished egg dish filled with crispy bacon, tender potatoes, cheddar cheese, and fresh chives. It’s perfect for brunch, breakfast, or a light dinner.

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Calories

Ingredients

  

• 8 large eggs
• 6 strips bacon chopped
• 2 medium potatoes diced
• ½ cup heavy cream
• ¼ cup fresh chives chopped
• ½ cup cheddar cheese grated
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

 

• Preheat oven to 375°F (190°C).
• Cook chopped bacon in a 10-inch oven-safe skillet until crisp; set aside, leaving fat in the skillet.
• Sauté diced potatoes in bacon fat (add 2 tbsp olive oil if needed) until golden and tender, 8–10 minutes.
• Whisk 8 eggs with ½ cup heavy cream; season with salt and pepper.
• Pour egg mixture over potatoes, top with bacon and ½ cup cheddar; cook 3 minutes on medium to set edges.
• Bake 15–20 minutes until frittata is set and lightly golden.
• Let rest 3–5 minutes, garnish with fresh chives, and serve warm.