Bacon Potato Frittata (Printable)

A savory combination of bacon, potatoes, and cheese creates this satisfying breakfast dish.

# 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

# How To Make It:

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. Cook over medium-low heat for 3–4 minutes, just until the edges begin to set.
06 - Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the frittata is puffed and set in the center.
07 - Remove from the oven and let rest for 5 minutes. Garnish with extra chives, slice, and serve warm.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you spent all morning cooking
  • The leftovers reheat beautifully for breakfast throughout the week
  • Everything cooks in one pan, meaning less cleanup and more relaxation time
02 -
  • Don't rush the potato step, undercooked potatoes will ruin the texture
  • Letting the frittata rest is crucial or it will fall apart when you slice it
  • An oven-safe skillet is non-negotiable, you will need to transfer from stovetop to oven
03 -
  • Use a cast iron skillet for the best browning and even cooking
  • Grate your own cheese, pre-shredded contains anti-caking agents that affect melting

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