Ina Garten Bacon Potato Frittata Recipe – Cheesy Brunch Frittata with Bacon & Potatoes
This Ina Garten Bacon Potato Frittata is a rich and satisfying dish that brings together the best of brunch in one skillet. Inspired by the Barefoot Contessa herself, it features crispy bacon, buttery Yukon Gold potatoes, creamy ricotta, and nutty Gruyère cheese, all baked into a fluffy egg base. Finished with scallions and a hint of baking powder for lift, this crustless frittata is perfect for breakfast, lunch, or a light dinner. Serve warm or at room temperature with a simple green salad or fresh fruit for an elegant, make-ahead meal that’s full of flavor.
Equipment
- Oven-proof 10–12 inch skillet (cast iron or nonstick)
- Mixing bowls
- Whisk
- Spatula
- Knife and cutting board
- Grater (for cheese)
Ingredients
- 6 large eggs
- 4 slices bacon, chopped
- 2 medium Yukon Gold potatoes, diced
- ½ cup ricotta cheese
- ¾ cup Gruyère cheese, freshly grated
- 2 scallions, thinly sliced
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes or fresh herbs
Instructions
- Preheat oven to 350°F (175°C).
- Cook bacon in an oven-proof skillet over medium heat until crispy. Remove and drain on paper towels.
- Sauté potatoes in the bacon fat until golden and tender, about 10–12 minutes. Season with salt and pepper.
- Whisk eggs in a bowl with ricotta, Gruyère, scallions, and a pinch of salt and pepper. Do not overmix.
- Return bacon to the skillet with the potatoes. Pour egg mixture over the top and gently stir to distribute.
- Cook on stovetop for 1–2 minutes until edges begin to set.
- Transfer to oven and bake for 20–25 minutes, or until puffed and golden with a slight jiggle in the center.
- Rest for 5–10 minutes before slicing and serving.
Notes
- Use room temperature ingredients for even cooking.
- Don’t overbeat the eggs—gentle whisking keeps the texture tender.
- Freshly grated cheese melts better and adds more flavor than pre-shredded.
- For a vegetarian version, skip the bacon and add caramelized onions or sautéed mushrooms.
- Store leftovers in the fridge for up to 3 days or freeze individual slices for quick meals.