If You Want Comfort in a Pan, This is It
There’s something about a frittata that just calls my name on a slow Saturday (or even a rushed Tuesday morning… I’ve been known to whip one up on a whim). The first time I tried Ina Garten’s bacon potato frittata, I was honestly a bit skeptical – who puts potatoes and bacon together with eggs without making it taste heavy? Well, Ina does. And turns out, so can we. My youngest still asks for this every time she sees me with a skillet – and once, I forgot the cheese, and you’d have thought the sky was falling. Kids, eh?
Why I Keep Coming Back To This Frittata
I make this when I want something hearty but not fussy (plus, it’s just plain hard to mess up, which is honestly a relief). My family goes nuts for it – mostly because bacon is basically a love language in our house, but also because you get these creamy potatoes mingling with melty cheese… it just works. I suppose you could use ham or even skip the meat, but bacon’s got that wow factor. Anyway, even picky eaters seem to come out for breakfast when this is on the menu.
Gather This (and Don’t Stress About Substitutes)
- 6 large eggs (sometimes I use 5 if I run short, it still holds together)
- 1/3 cup whole milk (half-and-half works; I grabbed oat milk once and honestly didn’t hate it)
- 6 slices thick-cut bacon (or the regular stuff; my gran used to say any bacon is good bacon)
- 2 small Yukon gold potatoes, scrubbed and diced small (or russets; sweet potatoes actually aren’t bad either if you want to get wild)
- 1 cup shredded Gruyère cheese (cheddar is fair game, or even that bag of pre-shredded mix at the back of the fridge, nobody’s judging)
- 1/2 cup yellow onion, finely chopped (red onion works fine; shallots can be fancy too)
- 2 tablespoons olive oil (sometimes I skip this and just use some extra bacon fat, shhh)
- Salt and black pepper, to taste
- 2 tablespoons fresh chives, sliced (if the store’s out, I’ve used green onion tops, or skipped it altogether)
How I Actually Make This (With Detours)
- Start with the bacon. Cut it into chunky bits and toss them in a large oven-safe skillet over medium heat. Cook until crispy but not petrified, about 7-10 minutes. Pile the bacon onto a plate lined with paper towels. Leave a bit of fat in the pan – this is where the flavor sneaks in.
- Throw your diced potatoes straight into the skillet with the leftover bacon fat. If things seem dry (sometimes they do), I splash in the olive oil. Cook for 8-ish minutes until they’re tender and a bit golden around the edges. Don’t stress if some stick – those crispy bits are gold.
- Add the chopped onion to the pan, stir, and keep it going for another 3-4 minutes. Then switch off the heat for a teeny breather. This is usually when I sneak a sample potato because, well, chef’s rights.
- Crack the eggs into a big bowl (or a jug if you’re a bit clumsy like me). Whisk together with the milk, half the shredded cheese, salt, and pepper. No need to overmix here, just get it together.
- Now, scatter the cooked bacon over the potatoes and onions in the skillet. Pour your egg mixture right over the top, shimmy the pan a bit so it spreads out (sometimes I nudge the potatoes around if they clump up too much).
- Sprinkle the remaining cheese over the top, plus the chives if you’re using them. Don’t worry if it looks a bit messy – once it bakes, everything comes together.
- Pop the skillet into a preheated oven (I go with 400°F / 200°C). Bake for 12-15 minutes – watch for the frittata to puff up and the edges to turn a pretty golden brown. If the center jiggles just a lil’, it’s done. Don’t overthink it.
- Let it cool a minute or two (if you can resist). Then swoop a slice out and try not to eat the whole thing in one go.
Trial and Error: My Notes
- I once tried adding extra potatoes – it got very dense. Less is more.
- Gruyère melts beautifully but don’t let not having it stop you. That grated cheese blend works if you’re in a pinch.
- If you use a nonstick skillet, sometimes it’s easier to slide the frittata out for slicing – but cast-iron looks fancier, even if it’s a bit stubborn.
Variations I’ve Messed With (Some Good, Some Not)
- Spinach in place of (or with) the onions – pretty solid, though a touch watery if you don’t wilt it down first.
- Ham instead of bacon. Not bad, just not as big a hit in my house.
- Sweet potatoes made this a little sweet, but honestly, I liked it (my kid, not so much… Win some, lose some!)
- Only thing I wouldn’t recommend: tried feta once and, let’s say, it had a mind of its own. Didn’t melt right.
What If You Don’t Have Every Tool?
An ovenproof skillet is handy, but if you don’t have one, here’s what I did once: I started everything in a regular pan, then dumped it into a greased baking dish before adding eggs and cheese and finishing in the oven. Honestly, not much difference except maybe a bit more rustic-looking.
How to (Try To) Store This
Store leftovers in the fridge, tightly wrapped, and they’ll last up to 2 days (though honestly, in my house it never lasts more than a day!). If it somehow does, it tastes even better cold, straight from the fridge. Or microwaved, no shame there.
How We Serve It (Family Traditions, Odd and Otherwise)
I love this with a dollop of sour cream and a stack of sliced tomatoes on the side – very “breakfast at the diner” vibes. My partner swears by a dribble of hot sauce (and he’s not wrong). Sometimes I do a little salad, sometimes I don’t bother, depends on the weather and my mood.
The Times I’ve Messed It Up (So You Don’t Have To)
- I once rushed taking it out and cut too soon – it sort of fell apart, so now I wait a couple of minutes, even if my stomach protests.
- If it sticks, let it cool a touch and it’ll release easier. Or just embrace the rustic look and call it “deconstructed.”
- Overbaking turns it a bit rubbery – I’d say keep an eye out after the 12-minute mark.
FAQ: Stuff Folks Have Actually Asked Me
- Can you make this with egg whites only? Sure, but it’s a bit less rich. I’ve done half whole eggs, half whites and it was fine, but not “party level.”
- I don’t have bacon, can I use sausage? Yes! Just brown it up first. Actually, one time I used leftover roast chicken and it was cozy.
- Does it freeze well? Ehh, not my favorite. Gets a bit weepy, to be honest. Best fresh or the next day at most.
- The bottom got extra brown, did I mess up? Nope, that’s the crispy magic. If it’s too brown, maybe your skillet got too hot before it hit the oven. But those bits? Best part, I think.
- Can I double this for a crowd? Definitely, just use a bigger pan (or two), and it might need a minute or two extra in the oven. Watch the middle.
- What’s the best cheese, really? I’m loyal to Gruyère, but on second thought, whatever you like or have on hand! Except maybe feta (see above, ha).
If you try this version of Ina Garten’s bacon potato frittata, let me know how it turns out! Or just tell me what wild substitution you made so I feel less alone in my kitchen madness.
Ingredients
- 6 large eggs
- 1/3 cup whole milk
- 6 slices thick-cut bacon
- 2 small Yukon gold potatoes, scrubbed and diced small
- 1 cup shredded Gruyère cheese
- 1/2 cup yellow onion, finely chopped
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons fresh chives, sliced
Instructions
-
1Start with the bacon. Cut it into chunky bits and toss them in a large oven-safe skillet over medium heat. Cook until crispy but not petrified, about 7-10 minutes. Pile the bacon onto a plate lined with paper towels. Leave a bit of fat in the pan – this is where the flavor sneaks in.
-
2Throw your diced potatoes straight into the skillet with the leftover bacon fat. If things seem dry (sometimes they do), I splash in the olive oil. Cook for 8-ish minutes until they’re tender and a bit golden around the edges. Don’t stress if some stick – those crispy bits are gold.
-
3Add the chopped onion to the pan, stir, and keep it going for another 3-4 minutes. Then switch off the heat for a teeny breather. This is usually when I sneak a sample potato because, well, chef’s rights.
-
4Crack the eggs into a big bowl (or a jug if you’re a bit clumsy like me). Whisk together with the milk, half the shredded cheese, salt, and pepper. No need to overmix here, just get it together.
-
5Now, scatter the cooked bacon over the potatoes and onions in the skillet. Pour your egg mixture right over the top, shimmy the pan a bit so it spreads out (sometimes I nudge the potatoes around if they clump up too much).
-
6Sprinkle the remaining cheese over the top, plus the chives if you’re using them. Don’t worry if it looks a bit messy – once it bakes, everything comes together.
-
7Pop the skillet into a preheated oven (I go with 400°F / 200°C). Bake for 12-15 minutes – watch for the frittata to puff up and the edges to turn a pretty golden brown. If the center jiggles just a lil’, it’s done. Don’t overthink it.
-
8Let it cool a minute or two (if you can resist). Then swoop a slice out and try not to eat the whole thing in one go.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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