Ina Garten Bacon Potato Frittata (Printable View)

Eggs, bacon, and potatoes bake with cheddar and chives for a delicious, savory dish from Ina Garten.

# Ingredient List:

→ Base

01 - 8 large eggs
02 - 2 medium potatoes, diced

→ Dairy

03 - 1/2 cup heavy cream
04 - 1/2 cup cheddar cheese, grated

→ Meat

05 - 6 strips bacon, chopped

→ Herbs and Seasoning

06 - 1/4 cup fresh chives, chopped
07 - Salt to taste
08 - Black pepper to taste

→ Fat

09 - 2 tablespoons olive oil

# Preparation Steps:

01 - Preheat oven to 375°F.
02 - In a large oven-safe skillet, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
03 - Add diced potatoes to same skillet and cook in rendered bacon fat and olive oil until golden brown, about 8-10 minutes.
04 - In a mixing bowl, whisk eggs with heavy cream, salt, and black pepper until fully combined.
05 - Pour the egg mixture evenly over the potatoes in skillet.
06 - Sprinkle cooked bacon and grated cheddar cheese over the surface.
07 - Cook the mixture on the stovetop over medium heat for 3 minutes without stirring.
08 - Transfer skillet to preheated oven and bake for 15-20 minutes, or until eggs are set and the top is lightly golden.
09 - Remove from oven, rest for 5 minutes, garnish with fresh chopped chives, and slice to serve.

# Supplementary Details:

01 - For best results, use room temperature eggs for smoother emulsification.
02 - Avoid overcooking potatoes to keep their texture intact.
03 - Let the frittata rest before slicing to maintain clean portions.
04 - Add sautéed bell peppers for enhanced nutrition and flavor.
05 - A cast iron skillet ensures even cooking and optimal texture.

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