Ina Garten Bacon Potato Frittata Recipe
The Ina Garten Bacon Potato Frittata Recipe is warm, filling and very easy. It feels perfect for breakfast, brunch or light dinner.
Ingredients
- 6 large eggs
- ½ cup whole milk
- 1 cup cooked potatoes diced
- 6 bacon slices chopped
- ½ cup shredded cheddar cheese
- ¼ cup chopped onion
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley chopped
Instructions
Preheat the Oven
- Preheat oven to 375°F. This helps cook the frittata evenly later.
Cook the Bacon
- Heat skillet over medium heat. Cook bacon until crispy. Remove bacon and drain excess fat.
Cook the Potatoes
- Add olive oil to skillet. Cook diced potatoes until golden and tender. Stir often.
Add Onion
- Add chopped onion to potatoes. Cook until soft and lightly golden.
Mix the Eggs
- Whisk eggs, milk, salt and pepper in a bowl until smooth and well combined.
Combine Ingredients
- Add bacon and potatoes into the egg mixture. Stir gently to mix everything evenly.
Pour into Skillet
- Pour egg mixture into skillet. Spread evenly. Sprinkle cheese on top.
Cook on Stove
- Cook on low heat for five minutes until edges set slightly.
Bake in Oven
- Transfer skillet to oven. Bake for fifteen minutes until center is firm.
Garnish and Serve
- Remove from oven. Sprinkle parsley on top. Let rest five minutes before slicing.
Notes
- Use an oven-safe skillet always
- Cook bacon until fully crispy
- Use cooked potatoes for best texture
- Do not overbake the eggs
- Let frittata rest before slicing