Bacon Potato Frittata

My tiny apartment kitchen smelled like bacon and possibility the first Sunday I attempted a frittata. I'd somehow convinced myself that frittatas were the domain of restaurant chefs and brunch enthusiasts, not twenty-somethings with mismatched cookware. Standing there in my pajamas, watching the edges bubble and set, I realized I'd been overthinking it the whole time. Now this is the dish I turn to when I want something impressive but absolutely foolproof.

Last spring, my sister came over feeling completely drained from a brutal work week. I threw this frittata together while she curled up on my couch with a mug of coffee, watching the rain streak against the windows. When I slid that sizzling skillet onto the table and we took that first bite together, something about the warm, cheesy, bacon-studded comfort seemed to physically unknot her shoulders. Food doesn't fix everything, but sometimes it comes pretty close.

Ingredients

• 6 large eggs: Room temperature eggs whisk up more easily and incorporate better with the milk for a silkier texture
• 6 slices thick-cut bacon: Thick-cut holds its texture better during baking and provides those coveted crispy bits throughout
• 2 cups Yukon Gold potatoes, peeled and diced: Yukon Golds have a naturally creamy texture that holds shape beautifully without becoming mealy
• 1 medium yellow onion, finely chopped: The onion sweetness balances the salty bacon and adds depth to every bite
• 2 tablespoons fresh chives, finely chopped: Fresh chives add a mild onion bite and pop of green color that dried chives just cannot match
• 1/2 cup whole milk: Whole milk creates the most tender custard-like texture, though you can use half-and-half for extra richness
• 1 cup Gruyère cheese, grated: Gruyère melts beautifully with a nutty complexity that pairs perfectly with the bacon
• 1/4 cup Parmesan cheese, grated: Parmesan adds a salty, umami punch that amplifies all the other flavors
• 2 tablespoons olive oil: Necessary for properly caramelizing the potatoes since bacon fat alone is not quite enough
• 1/2 teaspoon kosher salt: Essential for bringing all the flavors together without overpowering the bacon
• 1/4 teaspoon freshly ground black pepper: Freshly ground has a brighter, more complex flavor than pre-ground pepper

Instructions

Get your oven ready:

Preheat to 375°F (190°C) and position a rack in the center for even cooking

Cook the bacon:

In a large oven-safe skillet, cook bacon over medium heat until crisp, then transfer to paper towels and drain all but 1 tablespoon of fat

Prepare the potatoes:

Add olive oil to the skillet and sauté diced potatoes and onion over medium heat until golden and tender, about 8–10 minutes

Whisk the filling:

In a large bowl, whisk together eggs, milk, salt, and pepper, then stir in both cheeses, chives, and crumbled bacon

Combine and set:

Distribute potatoes evenly in the skillet, pour egg mixture over top, and cook over medium-low heat for 3–4 minutes until edges begin to set

Finish baking:

Transfer to the oven and bake for 15–18 minutes until puffed and set in the center, then let rest for 5 minutes before serving

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This frittata has become my answer to everything from unexpected guests to Sunday meal prep. There is something deeply satisfying about a dish that looks impressive but comes together with such humble ingredients.

Make It Your Own

The beauty of a frittata is how forgiving it is. I have swapped in sharp cheddar when I was out of Gruyère, tossed in handfuls of spinach from a wilting bag in my fridge, and even used sweet potatoes when regular ones were not available. It always works.

Skillet Wisdom

A 10 to 12-inch cast iron skillet is ideal here, but any oven-safe pan will do. If your skillet is not truly non-stick, give it an extra spray of oil before pouring in the eggs. The frittata should slide right out when it is ready.

Timing Your Frittata

The stovetop-to-oven method is what makes this recipe so foolproof. You get that restaurant-quality texture without any fancy techniques or flipping required.

• You can prepare the bacon and vegetable mixture up to a day in advance
• Leftovers reheat beautifully in the microwave for 30 to 45 seconds
• Serve warm, at room temperature, or even cold straight from the refrigerator

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Cut yourself a slice while it is still warm enough to make the cheese stretch. That first bite, with its layers of texture and flavor, will remind you exactly why this deserves a permanent spot in your breakfast rotation.

Recipe FAQs

→ Can I substitute the bacon with a vegetarian option?

Yes, omit the bacon and add sautéed mushrooms or spinach to maintain a rich flavor and texture.

→ What type of potatoes work best for this dish?

Yukon Gold potatoes are ideal as they hold their shape and become tender without falling apart.

→ Is it necessary to prebake the mixture before serving?

Cooking briefly on the stove before baking helps set the edges, ensuring an even, fluffy texture throughout.

→ Can I use different cheeses in this dish?

Gruyère can be substituted with cheddar or Swiss cheese to suit your flavor preference.

→ How should I store leftovers?

Store cooled portions in an airtight container in the refrigerator for up to 3 days and reheat gently.

→ Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free, but verify cheese labels to avoid any hidden gluten.