Ina Garten Bacon Potato Frittata (Print View)
Savor bacon, potato, and cheddar baked together for a comforting, flavorful dish perfect for any meal.
# What You'll Need:
→ Egg Mixture
01 -
8 large eggs
02 -
1/2 cup heavy cream
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Vegetables and Cheese
05 -
2 medium russet potatoes, diced
06 -
1/4 cup fresh chives, finely chopped
07 -
1/2 cup cheddar cheese, grated
→ Meat
08 -
6 strips bacon, chopped
→ Fat
09 -
2 tablespoons olive oil
# Directions:
01 -
Set oven to 375°F (190°C) and allow to preheat fully.
02 -
Cook chopped bacon in a large oven-safe skillet over medium heat until crisp. Use a slotted spoon to transfer bacon to a paper towel-lined plate.
03 -
Add olive oil to the same skillet. Sauté diced potatoes over medium heat, stirring occasionally, until golden brown and tender, about 8-10 minutes.
04 -
In a large mixing bowl, whisk together eggs, heavy cream, salt, and black pepper until fully combined.
05 -
Pour egg mixture evenly over potatoes in the skillet, ensuring potatoes are well distributed.
06 -
Evenly scatter cooked bacon and grated cheddar cheese over the surface of the eggs.
07 -
Allow frittata to cook on the stovetop for 3 minutes, without stirring, letting the edges begin to set.
08 -
Carefully transfer skillet to the preheated oven. Bake for 15 to 20 minutes, or until eggs are puffed and just set in the center.
09 -
Remove from oven, let rest for a few minutes, and garnish with fresh chives before slicing and serving.
# Notes:
01 -
For easy release, use a well-seasoned cast iron or nonstick ovenproof skillet.