Ina Garten Bacon Potato Frittata Recipe – Easy Brunch Comfort Food Idea
Ina Garten’s bacon potato frittata is the perfect blend of crispy, creamy, and savory! With golden potatoes, smoky bacon, and fluffy eggs baked together, this dish makes a hearty brunch comfort food that’s simple yet elegant. Ideal for weekend gatherings, holiday mornings, or anytime you crave a cozy meal.
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Ovenproof baking dish or cast-iron skillet
- Knife + cutting board
Ingredients
- 6 slices thick-cut bacon
- 2 medium Yukon Gold potatoes, diced
- 2 tbsp butter
- 8 large eggs
- ½ cup ricotta cheese
- 1 cup Gruyère cheese, shredded
- ½ cup milk
- 2 tbsp flour (optional, omit for gluten-free)
- ½ tsp baking powder
- 2 scallions, chopped
- Salt & pepper to taste
Instructions
- Cook Bacon: Sauté bacon in skillet until crisp. Remove, drain, and chop.
- Cook Potatoes: In the same skillet, melt butter and cook diced potatoes until tender and lightly golden.
- Prepare Egg Mixture: Whisk eggs, ricotta, Gruyère, milk, flour, and baking powder until smooth. Stir in scallions, salt, and pepper.
- Combine: Fold cooked potatoes and bacon into egg mixture. Pour into greased baking dish or ovenproof skillet.
- Bake: Bake at 350°F (175°C) for 35–40 minutes until golden and set.
- Rest & Serve: Let frittata rest for 10 minutes before slicing. Garnish with fresh herbs if desired.
Notes
- Use Yukon Gold potatoes—they hold shape and stay creamy.
- Freshly grated Gruyère melts better than pre-shredded cheese.
- Add spinach or mushrooms for extra vegetables.
- Bake in muffin tins for mini frittatas.
- Resting after baking ensures clean slices and better flavor.