Bacon Potato Frittata (Printable)

A satisfying mix of bacon, tender potatoes, creamy cheese with fresh herbs for a hearty start.

# What You'll Need:

→ Proteins

01 - 6 large eggs
02 - 6 slices thick-cut bacon

→ Vegetables

03 - 2 cups Yukon Gold potatoes, peeled and diced (about 2 medium potatoes)
04 - 1 medium yellow onion, finely chopped
05 - 2 tablespoons fresh chives, finely chopped (plus extra for garnish)

→ Dairy

06 - 1/2 cup whole milk
07 - 1 cup Gruyère cheese, grated
08 - 1/4 cup Parmesan cheese, grated

→ Pantry & Seasonings

09 - 2 tablespoons olive oil
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Preheat your oven to 375°F (190°C).
02 - In a large oven-safe skillet (preferably cast iron), cook the bacon over medium heat until crisp. Transfer bacon to a paper towel-lined plate and crumble when cool. Drain off all but 1 tablespoon of bacon fat from the skillet.
03 - Add the olive oil to the skillet. Sauté the diced potatoes and onion over medium heat until potatoes are golden and just tender, about 8–10 minutes. Stir occasionally.
04 - In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in Gruyère, Parmesan, chives, and crumbled bacon.
05 - Evenly distribute the potato and onion mixture in the skillet. Pour the egg mixture over the top, gently stirring to combine.
06 - Cook over medium-low heat for 3–4 minutes, just until the edges begin to set.
07 - Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the frittata is puffed and set in the center.
08 - Remove from the oven and let rest for 5 minutes. Garnish with extra chives, slice, and serve warm.

# Expert Advice:

01 -
  • The combination of crispy bacon and tender potatoes creates this perfect contrast of textures in every bite
  • It serves six people but actually takes less active cooking time than flipping individual pancakes
  • You can prep everything the night before and just bake it in the morning
02 -
  • Do not rush the stovetop step or you will end up with undercooked potatoes in the center
  • Use a truly oven-safe skillet or you will have a disaster when it transfers to the oven
  • The frittata will deflate slightly as it cools, which is completely normal
03 -
  • Dice your potatoes uniformly so they all cook at the same rate
  • Grate your own cheese instead of buying pre-shredded for better melting

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