Bacon Potato Frittata

The first time I made this frittata, my kitchen smelled like a cozy brunch spot. The combination of sizzling bacon and golden potatoes filled every corner of the house. My roommate wandered in, asking what restaurant I'd ordered from. That's when I knew this recipe was a keeper.

Last spring, I made this for a surprise birthday brunch. The frittata emerged from the oven all puffed and golden, looking impressive enough to serve to anyone. My friend still asks for the recipe every time she visits. It's become our go-to celebration dish.

Ingredients

• 6 large eggs: Room temperature eggs whisk up better and create a fluffier texture
• 6 slices thick-cut bacon: Thick-cut renders more fat and stays crispier in the frittata
• 2 cups Yukon Gold potatoes: These hold their shape better than russets and have a buttery flavor
• 1 medium yellow onion: Finely chopped so it distributes evenly throughout every bite
• 2 tablespoons fresh chives: Add a mild onion flavor and beautiful green color contrast
• 1/2 cup whole milk: Creates a creamy texture without making the eggs too heavy
• 1 cup Gruyère cheese: Melts beautifully with a nutty, slightly sweet flavor
• 1/4 cup Parmesan cheese: Adds a salty depth that balances the rich ingredients
• 2 tablespoons olive oil: Helps the potatoes brown evenly without burning
• 1/2 teaspoon kosher salt: Enhances all the flavors without making it too salty
• 1/4 teaspoon freshly ground black pepper: Adds just enough warmth to complement the bacon

Instructions

Preheat your oven:

Get it to 375°F so it's ready when you need it

Cook the bacon:

Crisp it up in your oven-safe skillet, then crumble and save that flavorful fat

Sauté the vegetables:

Cook the potatoes and onions in that bacon-infused oil until golden and tender

Whisk the egg mixture:

Combine eggs, milk, seasonings, cheeses, chives, and bacon in a large bowl

Assemble in the skillet:

Spread the veggies evenly and pour the egg mixture over the top

Set the edges on the stovetop:

Cook over medium-low heat for a few minutes until the edges start to firm up

Bake until set:

Finish in the oven until puffed and cooked through, about 15 to 18 minutes

Rest before serving:

Let it sit for 5 minutes so it sets up nicely for clean slices

Save

This recipe saved me during a chaotic holiday morning. With guests arriving and coffee brewing, the frittata was the one thing I didn't have to worry about. It looked stunning and tasted even better.

Make It Yours

Swap bacon for pancetta or Canadian bacon if you prefer a milder flavor. You can use any shredded cheese you have on hand, though Gruyère really makes it special.

Perfect Your Timing

Prep all your ingredients before you start cooking. Once you begin, everything moves quickly. Having everything ready means you won't scramble while trying to cook.

Serving Ideas

This frittata is substantial enough to stand alone, but a few sides can elevate the meal. Fresh fruit adds brightness while a green salad provides contrast.

• A simple arugula salad with lemon vinaigrette cuts the richness
• Toasted sourdough or crusty bread rounds out the plate
• Fresh berries or melon make the perfect ending to brunch

Save

There's something deeply satisfying about serving a meal that looks impressive but comes together so simply. This frittata has that magic quality.

Recipe FAQs

→ What type of potatoes work best for this frittata?

Yukon Gold potatoes are recommended for their creamy texture and golden color. They hold their shape well during cooking and provide a nice contrast to the other ingredients.

→ Can I make this frittata vegetarian?

Yes, simply omit the bacon and add sautéed mushrooms or spinach instead. You can also substitute the bacon with additional vegetables or plant-based alternatives.

→ What's the best cheese to use for this frittata?

Gruyère and Parmesan work wonderfully together, providing both meltability and flavor. You can substitute with cheddar or Swiss cheese if preferred.

→ How do I know when the frittata is fully cooked?

The frittata is done when it's puffed and set in the center. A toothpick inserted into the middle should come out clean, and the edges should be golden brown.

→ Can I prepare this ahead of time?

Yes, you can assemble the frittata and refrigerate it overnight. Bake as directed the next morning. It also reheats well in the oven or microwave for leftovers.