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A delicious Bacon Potato Frittata is presented as a featured image.
Lady Maria

Best Bacon Potato Frittata

This Bacon Potato Frittata is a hearty and satisfying dish perfect for breakfast, brunch, lunch, or dinner. It features crispy bacon, tender potatoes, creamy eggs, and cheese, baked to a golden perfection. It's easy to customize with your favorite ingredients and flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon, diced
  • 1.5 pounds potatoes Yukon Gold or red
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 large eggs
  • 1/2 cup milk or cream
  • 1 cup shredded cheddar cheese or Gruyere, or a blend
  • Salt to taste
  • Black pepper to taste
  • Pinch of nutmeg
  • Cooking oil or spray if needed

Equipment

  • Large oven-safe skillet (cast iron recommended)
  • Large bowl
  • whisk
  • slotted spoon
  • knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large oven-safe skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.
  3. Add the diced potatoes and onion to the skillet with the bacon grease. Cook over medium heat, stirring occasionally, until the potatoes are tender and slightly browned, about 10-15 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Season the potatoes with salt and pepper to taste.
  6. Remove the skillet from the heat.
  7. Sprinkle the cooked bacon evenly over the potatoes.
  8. In a large bowl, whisk together the eggs, milk (or cream), salt, pepper, and nutmeg.
  9. Pour the egg mixture over the bacon and potatoes, making sure it's evenly distributed.
  10. Sprinkle the shredded cheese over the top.
  11. Bake in the preheated oven for 20-25 minutes, or until the frittata is set and the top is golden brown. A knife inserted into the center should come out clean.
  12. Let the frittata cool in the skillet for a few minutes before slicing.
  13. Cut into wedges and serve warm.

Notes

Use an oven-safe skillet, preferably cast iron, for even heat distribution. Pre-cooking the potatoes is crucial for a tender frittata. Adjust seasonings to your liking. Don't overbake the frittata, as it will become dry. Let it rest for a few minutes before slicing for easier serving. Frittata can be made ahead and stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. Leftover frittata can be frozen for up to 2 months, but texture may change slightly after thawing. For variations, omit the bacon for a vegetarian option, add spinach, mushrooms, bell peppers, or zucchini. For a spicy frittata, add red pepper flakes or a diced jalapeño. For an Italian frittata, use Italian sausage instead of bacon, and add sun-dried tomatoes and mozzarella cheese. For a Mediterranean frittata, add feta cheese, olives, and roasted red peppers. Fresh herbs like chives, parsley, or dill can be added to the egg mixture for a burst of flavor.