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Ina Garten Bacon Potato Frittata
Carolina Gomez

Ina Garten Bacon Potato Frittata

Golden potatoes crisp at the edges while smoky bacon and soft eggs create a rich, satisfying dish with a creamy center and golden-brown top. Ina Garten’s bacon potato frittata combines sautéed Yukon Gold potatoes, crispy bacon, and plenty of Gruyère in one ovenproof pan for an easy, hearty meal that slices cleanly and feeds a crowd. Perfect for brunch or dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 19 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon good olive oil
  • 2 ounces bacon about 2 thick-cut strips, diced
  • 8 tablespoons 1 stick unsalted butter, divided
  • 2 cups unpeeled Yukon Gold potatoes ½-inch diced
  • 8 extra-large eggs
  • 14 ounces ricotta cheese
  • ¾ pound 12 ounces Gruyère cheese, grated
  • ½ cup whole milk
  • ½ cup minced scallions white and green parts
  • ⅓ cup all-purpose flour
  • ¾ teaspoon baking powder
  • Kosher salt and freshly ground black pepper

Equipment

  • 10-inch ovenproof sauté pan (cast iron or heavy stainless steel preferred)
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Slotted spoon
  • Small bowl (for melting butter)

Method
 

  1. Preheat the oven to 350°F.
  2. Heat the olive oil in a 10-inch ovenproof sauté pan over medium-low heat. Add the diced bacon and cook for 3–5 minutes until crisp. Remove with a slotted spoon and set aside.
  3. Pour off most of the fat, leaving about 2 tablespoons in the pan. Add 2 tablespoons of the butter and the diced potatoes. Cook over medium heat for 10–12 minutes, turning occasionally, until the potatoes are tender and golden brown.
  4. Meanwhile, in a large bowl, whisk the eggs. Stir in the ricotta, grated Gruyère, the remaining 6 tablespoons melted butter, milk, scallions, 1 teaspoon salt, and ½ teaspoon pepper. In a small bowl, mix the flour and baking powder, then stir into the egg mixture until combined.
  5. Spread the cooked bacon evenly over the potatoes in the pan. Pour the egg mixture over the top and smooth the surface.
  6. Bake for 50–55 minutes until the frittata is puffed and the center is just set (a knife inserted should come out mostly clean).
  7. Let rest for 5–10 minutes before slicing into wedges.

Notes

Nutrition Facts:
Per serving (1/8 of frittata, approximate): Calories 350–450, Protein 18–22g, Fat 28–34g, Carbohydrates 15–20g, Fiber 1–2g. Eggs, bacon, cheese, and potatoes provide satisfying protein and carbs; values vary with exact portions and brands.
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