If you’re looking to bring a touch of comfort and simplicity to your breakfast or brunch table, Ina Garten’s Bacon Potato Frittata recipe is your answer. This hearty dish masterfully blends crispy bacon with tender golden potatoes and fluffy eggs, creating a perfect harmony of flavors and textures. Whether for a busy weeknight, a leisurely weekend brunch, or a crowd-pleasing potluck, this frittata is a versatile star in your kitchen.

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What is a Frittata and Why This Ina Garten Bacon Potato Frittata Stands Out

A frittata is an Italian-style crustless omelet, thick and baked to perfection, often loaded with ingredients like vegetables, cheese, and meats. Unlike a traditional omelet folded over fillings, a frittata is cooked gently on the stovetop before finishing in the oven, allowing it to set evenly and develop a beautiful golden crust.

Ina Garten’s take on this classic includes smoky, crunchy bacon and golden seared potatoes, marrying comfort food with elegance. The richness of heavy cream and sharp cheddar cheese enhances the fluffy eggs, resulting in a dish that’s creamy yet light, hearty yet easy.

Ina Garten Bacon Potato Frittata

George Law

This classic Bacon Potato Frittata by Ina Garten is a cozy, flavorful breakfast that blends crispy bacon, tender golden potatoes, and fluffy eggs into a creamy, golden-baked dish. Perfect for brunch, family mornings, or light dinners, it’s comfort food with simple elegance.

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Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast, Brunch

Cuisine American, Italian

Servings 6 slices

Calories 290 kcal

Equipment

oven-safe skillet or cast iron pan
mixing bowl
whisk
knife and cutting board
spatula
oven mitts

Ingredients

6 large eggs
6 strips bacon, chopped
2 medium Yukon Gold or Russet potatoes, diced small
1/2 cup heavy cream (or half-and-half)
1/2 cup grated cheddar cheese
2 tbsp olive oil
salt and pepper to taste
fresh chives, chopped for garnish
optional: diced bell peppers, spinach, or mushrooms

Instructions

Preheat oven to 375°F (190°C) and position an oven rack in the middle.
In a large oven-safe skillet, cook chopped bacon over medium heat until crisp. Remove and drain on paper towels, leaving 1 tablespoon of bacon fat in the skillet.
Add olive oil to the skillet with bacon fat and sauté diced potatoes until tender and golden brown, about 10-12 minutes.
In a bowl, whisk together eggs, heavy cream, salt, and pepper until smooth and well combined.
Pour the egg mixture over the potatoes in the skillet. Sprinkle the cooked bacon and cheddar cheese evenly on top.
Cook on the stovetop over low heat for 3 minutes, allowing the edges to begin setting.
Transfer skillet to the oven and bake for 15-20 minutes, until the center is fully set and top is golden brown.
Let rest for 5 minutes before slicing. Garnish with chopped chives and serve warm or at room temperature.

Notes

Substitute bacon with turkey bacon for a leaner version, or add veggies like spinach, mushrooms, or bell peppers for extra nutrition. Use sharp cheddar, Gruyère, or fontina for different flavor profiles. Serve warm or at room temperature with salad or crusty bread.

Keyword bacon and potato, brunch recipe, comfort food, frittata, Ina Garten breakfast

Why You’ll Love This Recipe Ina Garten Bacon Potato Frittata

Easy and approachable: Made with simple pantry ingredients and straightforward steps.
Flavorful and filling: The crisp bacon and tender potatoes create a pleasing texture contrast.
Perfect for a variety of occasions: Ideal for breakfast, brunch, light dinner, or entertaining guests.
Family-friendly: Everyone from kids to adults will love the familiar flavors.
Flexible: Customize with your favorite cheeses or add vegetables for an extra boost.
Makes great leftovers: Reheat well for a quick meal any time.

Ingredients Breakdown and Substitutions

Here’s what you need to make this comforting frittata:
Eggs: Use large eggs at room temperature for best texture.
Bacon: Six strips, chopped finely for even distribution. Turkey bacon works as a leaner alternative.
Potatoes: Two medium Yukon Gold or Russet potatoes, diced small for quick and even cooking.
Heavy cream: Half a cup adds richness to the eggs but half-and-half or milk may be substituted.
Cheddar cheese: Half a cup grated; sharper cheeses like Gruyère or fontina can be great substitutes.
Fresh chives: For garnish and a fresh, mild onion flavor.
Olive oil: Two tablespoons to cook potatoes.
Salt and pepper: To taste.
Optional add-ins include sautéed bell peppers, spinach, or mushrooms to add texture and nutrition.

Step-By-Step Instructions to a Perfect Frittata

Preheat Oven
Set your oven to 375°F (190°C) and position an oven rack in the middle. This ensures even cooking for the frittata’s final bake.
Cook the Bacon
In a large oven-safe skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon and drain it on paper towels. Leave a tablespoon of bacon fat in the skillet for enhanced flavor add olive oil if needed.
Sauté the Potatoes
Add diced potatoes to the skillet with the bacon fat and olive oil. Cook them over medium heat until tender and golden brown, about 10-12 minutes. The potatoes should have a slight crisp exterior but remain soft inside.
Prepare the Egg Mixture
In a mixing bowl, whisk together the eggs and heavy cream until smooth. Season with salt and pepper. This mixture ensures a light, creamy texture in the finished frittata.
Assemble the Frittata
Pour the egg mixture over the cooked potatoes in the skillet, spreading evenly. Sprinkle the crisp bacon and grated cheddar cheese on top.
Cook and Bake
Cook on the stovetop over low heat for about 3 minutes to let the edges start to set. Then transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is fully set in the center and the top is golden.
Rest and Serve
Once out of the oven, let the frittata rest for 5 minutes to firm up, making it easier to slice. Garnish with chopped fresh chives before serving.

Pro Tips for the Best Frittata Every Time

Use a cast iron or heavy oven-safe skillet for even heat distribution and a nice crust.
Avoid overcooking potatoes they should be tender but not mushy.
Using room temperature eggs helps the eggs mix better and cook more evenly.
Letting the frittata rest post-baking allows the flavors to meld.
Add vegetables like spinach, bell peppers, or mushrooms for extra flavor and color.
Make ahead by cooking the frittata a day in advance and reheating gently.

Serving Suggestions and Pairings

Serve slices of this frittata warm or at room temperature with a crisp green salad or roasted cherry tomatoes. A toasted baguette or crusty bread pairs perfectly for soaking up every bit of flavor. For a brunch spread, add fresh fruit, yogurt, or a simple fruit compote alongside.

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat in the microwave or oven on low heat to avoid drying out.

You can freeze portions by wrapping tightly; thaw overnight in the fridge before reheating.

A Cultural Note: The Frittata Tradition

Originating from Italy, the frittata is a versatile dish that makes use of whatever ingredients are on hand vegetables, meats, cheeses making it a beloved go-to for using leftovers. Ina Garten’s Ina Garten Bacon Potato Frittata channels that simplicity and adaptability while elevating it with her signature attention to flavor and texture balance.

Why Ina Garten’s Version is a Must Try

What sets this recipe Ina Garten Bacon Potato Frittata apart is the perfect balance of creamy and crispy, soft and savory, simple yet satisfying. It’s approachable for any level of cook, yet delivers a meal worthy of both everyday family dinners and special occasions. The Bacon Potato Frittata invites you to savor every bite, making mornings something to really look forward to.