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Ina Garten Bacon Potato Frittata Recipe

ByEmily

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Cozy Ina Garten Bacon Potato Frittata Recipe, Made Simple

Some recipes just feel like home, and Ina Garten’s bacon potato frittata is one of those comforting dishes I love to cook when I want something both hearty and bright. You’ll find the crisp bacon perfectly balances the tender potatoes and creamy eggs, all baked into a golden, fluffy frittata that’s downright irresistible.

Whether you’re serving brunch to friends or just craving a weekend breakfast that feels a little special, this Ina Garten Bacon Potato Frittata Recipe is a true crowd-pleaser. I’m excited to walk you through each step, sharing tips that make it foolproof, even if you’re new to frittatas.

Let’s dive into what makes this recipe a staple and how you can make it your own.

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What Makes This Recipe Special

  • Balanced flavors: Sweet, rich, and thoughtfully textured.
  • Friendly technique: Clear steps built for home success.
  • Easy to personalize: Swap in seasonal twists without stress.
  • Make-ahead smart: Prep components to save time on busy days.

Ingredient Lowdown

Ina Garten Bacon Potato Frittata Recipe - Recipe Image — Ina Garten Bacon Potato Frittata, Bacon Potato Frittata, Easy Breakfast Frittata, Brunch Recipes with Bacon and Potatoes, Comfort Food Frittata
  • 8 large eggs: The fluffy base that binds everything together, giving structure and richness.
  • 6 strips bacon, chopped: Adds smoky crispness and savory depth.
  • 2 medium potatoes, diced: Tender, golden pockets of comfort that soak up flavors beautifully.
  • 1/2 cup heavy cream: Makes the eggs luxuriously creamy and tender.
  • 1/4 cup fresh chives, chopped: Fresh, oniony brightness to lift the dish.
  • 1/2 cup cheddar cheese, grated: Melts into gooey pockets with a sharp, buttery note.
  • Salt and pepper: To taste — essential for boosting all the flavors.
  • 2 tablespoons olive oil: For sautéing the potatoes and preventing sticking while adding subtle fruitiness.

Set Up for Success

Before you start, gather and prep all your ingredients. Dice the potatoes evenly so they cook at the same rate and chop bacon and chives ahead. Preheat your oven to 375°F—this ensures the frittata bakes to a perfect, set finish without drying out.

I like to use an oven-safe skillet, such as a cast iron or heavy stainless steel pan, so I can go straight from stovetop to oven without hassle. Lightly oil your pan to get those potatoes nice and golden without sticking.

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) to ensure it is hot and ready when you transfer the frittata for baking.
  2. Cook Bacon: In a skillet, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
  3. Cook Potatoes: Add the diced potatoes to the same skillet with the bacon fat (add olive oil if needed). Cook the potatoes over medium heat until they turn golden brown and are tender, stirring occasionally to prevent sticking.
  4. Prepare Egg Mixture: While the potatoes cook, whisk together the eggs and heavy cream in a bowl until well combined. Season the mixture with salt and pepper according to your taste.
  5. Combine Ingredients: Pour the egg and cream mixture over the cooked potatoes evenly in the skillet. Then sprinkle the cooked bacon and grated cheddar cheese evenly on top.
  6. Stovetop Cooking: Let the frittata cook on the stovetop over medium heat for about 3 minutes. This helps set the edges and slightly cook the bottom before baking.
  7. Bake: Transfer the skillet to the preheated oven carefully. Bake for 15 to 20 minutes, or until the frittata is fully set in the center and lightly golden on top.
  8. Garnish and Serve: Remove the skillet from the oven and garnish the frittata with chopped fresh chives. Slice and serve warm.

Notes

  • Use a cast-iron or oven-safe skillet for best results to transition from stovetop to oven.
  • If you don’t have fresh chives, green onions or parsley can be a good substitute for garnish.
  • Make sure potatoes are cooked through before adding the egg mixture to avoid a raw potato texture.
  • You can substitute cheddar with gruyere or mozzarella for a different flavor profile.
  • This frittata can be served warm or at room temperature, making it perfect for meal prep or brunch gatherings.

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