Description
A delicious and easy Ina Garten recipe for a bacon and potato frittata. Perfect for breakfast or brunch.
Ingredients
Scale
- 1 pound bacon, diced
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 pound Yukon Gold potatoes, peeled and thinly sliced
- Salt and freshly ground black pepper
- 8 large eggs
- 1/2 cup heavy cream
- 1/4 cup grated Gruyère cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook bacon until crisp. Remove bacon, reserving rendered fat.
- Add olive oil and onion to pan and cook until softened.
- Add potatoes, salt, and pepper. Cook until potatoes are tender.
- Whisk eggs, cream, and cheese. Season.
- Pour egg mixture over potatoes and bacon.
- Bake for 30-40 minutes, or until set.
- Let cool slightly before serving.
Notes
- You can add other vegetables, like spinach or bell peppers.
- Feel free to substitute other cheeses.
- This frittata is great served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 250mg