Bacon Potato Frittata (Printable Version)
A savory dish with bacon, potatoes, cheese, and fresh chives perfect for brunch or a hearty breakfast.
# Ingredient List:
→ 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
# Directions:
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 Tips:
01 -
- It transforms breakfast into something that feels like a special occasion without requiring restaurant skills
- The combination of crispy bacon, tender potatoes, and melted cheese hits every single comfort craving
02 -
- Starting on the stovetop creates that gorgeous golden bottom and prevents the frittata from sticking
- Letting it rest for those 5 minutes is the difference between a perfect slice and a runny mess
03 -
- Grate your own cheese instead of buying pre-shredded for better melting and no anti-caking agents
- Pat the diced potatoes dry with a paper towel before cooking for extra crispiness