Bacon Potato Frittata

The smell of bacon rendering in a cast iron skillet is one of those sensory anchors that stops me in my tracks every single time. I first made this frittata on a rainy Sunday morning when friends cancelled plans last minute, leaving me with ingredients meant for a crowd. What started as improvisation became the most requested dish in my regular rotation. Something about the way the eggs puff up in the oven makes the kitchen feel instantly cozy.

I served this at a neighborhood brunch last winter and watched three different people ask for the recipe before they finished their first slice. The best part was how silent the table went when everyone took that first bite. My friend Sarah actually admitted she normally skips breakfast but went back for seconds. That is when I knew this recipe was a keeper.

Ingredients

• 6 large eggs: Room temperature eggs whisk up fluffier and incorporate more evenly with the milk and cheese
• 6 slices thick-cut bacon: Thick bacon holds its texture better during baking and provides more pronounced smoky flavor throughout the frittata
• 2 cups Yukon Gold potatoes: These potatoes have a naturally creamy texture that holds shape beautifully when diced and sautéed
• 1 medium yellow onion: Finely chopped onion melts into the background and adds essential sweetness to balance the salty bacon
• 2 tablespoons fresh chives: Fresh chives add mild onion flavor and bright green color that dried herbs cannot replicate
• 1/2 cup whole milk: Whole milk creates the richest custard texture without making the eggs too heavy
• 1 cup Gruyère cheese: Gruyère melts into silky strands and brings nutty complexity that pairs perfectly with bacon
• 1/4 cup Parmesan cheese: Aged Parmesan adds salty depth and prevents the frittata from tasting too mild
• 2 tablespoons olive oil: Olive oil helps the potatoes brown evenly without burning before they cook through
• 1/2 teaspoon kosher salt: Kosher salt disperses more evenly and is easier to pinch and sprinkle
• 1/4 teaspoon freshly ground black pepper: Freshly ground pepper has more aromatic complexity than pre-ground varieties

Instructions

Preheat the oven:

Getting your oven to 375°F before you start cooking means everything else can flow smoothly without interruption

Crisp the bacon:

Cook bacon in your oven-safe skillet until it renders its fat and turns golden brown, then drain all but one tablespoon of that flavorful grease

Sauté the vegetables:

Cook the diced potatoes and onion in the bacon fat and olive oil until they develop golden edges and tender interiors

Whisk the egg mixture:

Combine eggs with milk, salt, and pepper until fully blended, then stir in both cheeses, chives, and crumbled bacon

Combine and set the edges:

Spread the potato mixture evenly in the skillet, pour the eggs over top, and cook on the stovetop just until the edges begin to firm up

Bake until puffed:

Transfer the skillet to the oven and bake until the center is set and the top is lightly golden

Rest and serve:

Let the frittata rest for five minutes before slicing to help it hold its shape on the plate

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This recipe became my go-to when my sister moved into her first apartment and asked for something foolproof she could make for visiting friends. She texted me later saying her roommate declared it the best thing she had ever cooked. Now they make it every Sunday morning and have started experimenting with different additions.

Choosing the Right Pan

A well seasoned cast iron skillet is ideal for frittatas because it heats evenly and creates the most beautiful golden crust. However any oven safe skillet will work as long as it is roughly 10 to 12 inches across. The pan size matters because too small and the frittata will be thick and underbaked while too large produces a thin flat result.

Make It Your Own

The template for this frittata is incredibly forgiving once you understand the basic ratio of eggs to add ins. I have made versions with sautéed mushrooms and spinach in place of bacon for vegetarian friends. The key is keeping your total add ins to about two cups so the eggs still set properly.

Serving Suggestions

A frittata works beautifully for brunch alongside a fresh arugula salad dressed with lemon vinaigrette. For heartier meals serve it with roasted asparagus or sliced tomatoes. The dish travels well too making it perfect for potlucks or meal prep.

• Try topping each serving with a dollop of sour cream or hot sauce for extra zip
• A light green salad with bright citrus dressing cuts through the richness perfectly
• Leftovers reheat best in a 300°F oven for about 10 minutes rather than the microwave

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There is something deeply satisfying about a dish that looks elegant but comes together with such simple ingredients. I hope this becomes one of those recipes you turn to again and again.

Recipe Q&A

→ Can I make this frittata vegetarian?

Yes, simply omit the bacon and add sautéed mushrooms or spinach instead. You can also substitute different cheeses like cheddar or Swiss if you prefer.

→ What type of skillet works best?

A 10-12 inch oven-safe skillet, preferably cast iron, works best. The cast iron helps distribute heat evenly and creates a nice crust on the bottom.

→ How do I prevent the frittata from sticking?

Make sure to use enough oil in the skillet and ensure it's properly heated before adding ingredients. A well-seasoned cast iron skillet naturally prevents sticking.

→ Can I prepare this ahead of time?

Yes, you can assemble the frittata and refrigerate it overnight. Bake as directed the next morning for a fresh, hot breakfast without the morning prep work.

→ What's the best way to serve this frittata?

Slice and serve warm with a simple green salad or crusty bread. It's delicious on its own but pairs well with fresh vegetables or toast.