Ina Garten Bacon Potato Frittata

Ina Garten’s bacon potato frittata is the answer to lazy brunches and cozy dinners. This one-skillet dish pairs savory bacon with creamy potatoes wrapped up in the richest eggs. It always gets cheers from anyone around the table because it is hearty yet simple enough to whip up with fridge basics. If you want an effortless crowd-pleaser you can serve warm or at room temperature this is the recipe you keep handy.

The first time I made this frittata I used up leftover bacon and potatoes from a weekend breakfast and it turned a regular weekday into something special. Now it is my favorite way to turn odds and ends into a meal that makes my family linger at the table.

Ingredients

• Large eggs: for structure and a creamy bite select the freshest eggs with rich golden yolks if possible
• Bacon: for smoky savoriness choose a thick cut or center-cut bacon for maximum flavor
• Medium potatoes: for earthy heartiness Yukon Golds bring the best buttery flavor and hold their shape
• Heavy cream: for a lush custard texture avoid substitutes here as cream really makes a difference
• Fresh chives: for a vibrant finish sniff that bundle and get the brightest green ones from the market
• Cheddar cheese: for tangy melty richness always grate it fresh for better melting
• Salt and pepper to taste: to bring out the natural flavors opt for flaky salt and freshly ground pepper if available
• Olive oil: for golden potatoes use extra virgin for its robust flavor

Instructions

Prep the Oven:

Preheat your oven to 375 degrees Fahrenheit to make sure the frittata cooks evenly and sets up nicely once you move it from stove to oven

Cook the Bacon:

Lay the chopped bacon in a cold nonstick skillet and bring heat up to medium Cook slowly so it renders its fat and gets evenly crisp about eight minutes Stir often and transfer to a paper towel lined plate once it is crispy but not too dark

Cook the Potatoes:

Pour excess bacon fat out of the pan leaving about two teaspoons Add olive oil and the diced potatoes Spread them in an even layer and cook over medium heat for twelve to fifteen minutes stirring occasionally so every piece gets golden and tender The key is patience let them brown and resist constant flipping

Whisk the Eggs:

Crack the eggs into a big mixing bowl Add heavy cream salt and pepper Whisk until fully blended and slightly frothy This step is crucial for a fluffier frittata

Build the Frittata:

Lower heat on the skillet and pour the egg mixture right over the potatoes Gently stir once to let eggs settle around the potatoes Evenly sprinkle on the crisp bacon and grated cheddar Avoid stirring again so you keep a layered look

Cook on the Stovetop:

Let it cook undisturbed for about three minutes or until you see the edges barely beginning to set This prevents a scorched bottom

Bake to Finish:

Slide the whole skillet into the preheated oven Bake for fifteen to twenty minutes The eggs should puff slightly and the center should just be set with a tiny jiggle

Garnish and Serve:

Let the frittata rest for five minutes Sprinkle with fresh chives before slicing Serve warm or at room temp

Cheddar is my favorite layer in this recipe because it turns golden on top and forms this craveable crust. My daughter loves to sprinkle a few extra shreds on her slice. It reminds me of Sunday mornings when the house smells of bacon and everyone is in pajamas lingering around the kitchen island.

Storage Tips

To keep leftovers tasting fresh wrap the frittata tightly and refrigerate for up to four days. Reheat gently in the oven so it does not dry out. Frittata is just as good cold the next day if you need a grab-and-go snack.

Ingredient Substitutions

Swap bacon with smoked turkey or vegetarian sausage for something new. Try Gruyère or Fontina if you want a cheesier flavor. Russet potatoes hold up fine if that is what you have and scallions can pinch hit for chives in a pinch.

Serving Suggestions

Pair with a crisp green salad and a juicy tomato for a light lunch. Serve frittata in wedges with a dash of hot sauce or even tucked into a sandwich roll for a portable breakfast. I sometimes put a little sour cream or a spoonful of salsa on top if I am feeling playful.

Cultural and Historical Context

Frittata has its roots in classic Italian kitchens as a way to stretch small amounts of eggs and leftovers into something special for a crowd. Ina Garten’s version turns it into a main event with simple American breakfast touches like bacon and cheddar. Potato frittata is a bridge between homestyle cooking and celebratory meals.

Seasonal Adaptations

Add cooked asparagus and peas in spring Fold in roasted summer squash or sweet peppers in summer Try roasted mushrooms or caramelized onions in autumn

Success Stories

Friends tell me this frittata was the hit of their holiday brunch and no one missed the quiche. Another friend doubles the recipe every time she hosts family breakfast. The leftovers rarely last past lunch.

Freezer Meal Conversion

Slice full cooled frittata into wedges and wrap tightly with parchment between slices and freeze in a zipper bag. Thaw in the fridge overnight and warm gently in the oven wrapped in foil. Flavor and texture hold up surprisingly well.

This recipe proves fridge ingredients can become something truly special. Try it once and you’ll keep it in your back pocket for every brunch potluck or cozy night at home.

Recipe Q&A

→ What type of potatoes work best?

Waxy potatoes like Yukon Gold hold their shape well and develop a delicious golden crust when cooked.

→ Can I use a different cheese?

Cheddar adds sharpness, but you can substitute with Gruyère or Swiss for a milder flavor.

→ How do I know when it's fully cooked?

The center should be set and slightly puffed. A toothpick inserted should come out clean.

→ Can I add vegetables?

Absolutely. Try bell peppers, spinach, or mushrooms for extra texture and nutrition.

→ What’s the best way to serve it?

Cut into wedges and enjoy warm, garnished with extra fresh chives or a side salad.