Bacon Potato Frittata (Print Version)
A savory dish combining crispy bacon, tender potatoes, and creamy cheese in a fluffy egg base.
# What You 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
# Preparation Steps:
01 - Preheat your oven to 375°F.
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 -
- It transforms humble breakfast ingredients into something impressive enough for guests but casual enough for Tuesday night
- The leftovers pack beautifully for lunch the next day, maybe even better than fresh
02 -
- Do not use a stainless steel skillet without checking it is actually oven-safe first
- The frittata will deflate as it cools, and that is completely normal
03 -
- Cheese that you grate yourself melts better than pre-shredded, which has anti-caking agents
- Let the frittata rest before slicing, or you will end up with a messy center