Bacon Potato Frittata

My tiny apartment kitchen smelled like bacon and possibility at 10 AM on a Tuesday. I'd invited three friends over for what I called "fancy breakfast" but was really just me experimenting with eggs and whatever was in the fridge. The frittata came out puffed and golden, and we stood around the counter eating it straight from the pan. Sometimes the best meals happen when you're not following a plan.

Last winter my sister came over after a rough week at work, and I made this frittata without saying a word about it being comfort food. She took one bite and immediately asked what I'd done differently than my usual scrambled eggs. We sat at the kitchen table for two hours, picking at the last pieces and talking about everything and nothing. Food does that sometimes—opens doors without trying.

Ingredients

• 6 large eggs: Room temperature eggs whisk up fluffier and incorporate better with the milk
• 6 slices thick-cut bacon: Thick cut holds up better in the frittata and renders more fat for cooking the vegetables
• 2 cups Yukon Gold potatoes: These potatoes have a naturally buttery flavor and hold their shape without becoming mushy
• 1 medium yellow onion: Finely chopped so it distributes evenly and doesn't overwhelm any bite
• 2 tablespoons fresh chives: Add a mild onion flavor and bright pop of green color
• 1/2 cup whole milk: Creates a tender custard-like texture in the eggs
• 1 cup Gruyère cheese: Melts beautifully with a nutty, slightly sweet flavor that complements the bacon
• 1/4 cup Parmesan cheese: Adds a salty, savory depth to the cheese blend
• 2 tablespoons olive oil: Helps the potatoes brown evenly without burning
• 1/2 teaspoon kosher salt: Enhances all the flavors without making it overly salty
• 1/4 teaspoon freshly ground black pepper: Provides just enough heat to balance the richness

Instructions

Preheat the oven:

Set your oven to 375°F and let it come to full temperature while you prep everything else

Crisp the bacon:

Cook bacon in a large oven-safe skillet until crisp, then crumble it and keep just one tablespoon of the rendered fat

Cook the vegetables:

Add olive oil to the skillet and sauté the diced potatoes and onion until golden and tender, stirring occasionally

Whisk the egg mixture:

Beat eggs with milk, salt, and pepper until well combined, then stir in both cheeses, chives, and the crumbled bacon

Assemble in the skillet:

Spread the potatoes and onions evenly in the skillet and pour the egg mixture over the top

Set the edges on the stovetop:

Cook over medium-low heat for just a few minutes until the edges begin to firm up

Bake until puffed and set:

Transfer to the oven and bake for 15 to 18 minutes until the center is no longer jiggly

Rest and serve:

Let the frittata rest for five minutes before slicing, which helps it hold its shape

Save

This became my go-to when I moved into my first place and wanted to make something that felt grown-up but wasn't complicated. My dad came over for housewarming and took three slices, asking why I'd never made this for family dinners before. Now it's the request every time someone visits, which is the best kind of compliment.

Making It Vegetarian

Skip the bacon entirely and start with a bit more olive oil in the skillet. Sautéed mushrooms work beautifully here, or try fresh spinach that's been wilted and squeezed dry. The vegetables add their own depth, and you won't miss the meat.

Cheese Swaps That Work

Sharp cheddar gives you a stronger flavor profile, while Swiss adds a milder nuttiness that still pairs well with the eggs. I've even used fontina when I wanted something extra melty and creamy. Whatever cheese you choose, grate it yourself since pre-shredded cheese has anti-caking agents that prevent smooth melting.

Serving Ideas

A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Or toasted sourdough for soaking up any runny bits. This frittata also works at room temperature, making it great for brunch buffets or picnics.

• Make it the night before and reheat individual portions for quick weekday breakfasts
• Cut into small squares for an appetizer that looks elegant but comes together easily
• Pair with mimosas or Bloody Marys for a complete brunch experience

Save

There's something deeply satisfying about a dish that looks impressive but secretly comes together with minimal fuss. This frittata has saved more last-minute meals than I can count.

Recipe Questions & Answers

→ What type of potatoes work best for this frittata?

Yukon Gold potatoes are ideal as they hold their shape well when cooked and provide a creamy texture. Russet potatoes can also work, but avoid waxy varieties like red or new potatoes which may become too soft.

→ Can I make this vegetarian?

Yes, simply omit the bacon and add sautéed mushrooms or spinach instead. You may want to increase the cheese slightly to maintain creaminess and flavor balance.

→ What's the best cheese combination?

The recipe uses Gruyère and Parmesan for a rich, nutty flavor. You can substitute with cheddar for a milder taste or Swiss for a more melty texture. Using a combination of cheeses adds depth to the flavor profile.

→ How do I prevent the frittata from sticking to the pan?

Use a well-seasoned cast iron skillet or ensure your pan is properly greased. The bacon fat left in the pan after cooking helps create a natural non-stick surface. Let the frittata cool slightly before attempting to remove it from the pan.

→ Can this be made ahead of time?

Yes, the frittata reheats well in the oven or microwave. For best results, reheat at 350°F for 10-15 minutes until warmed through. It can be refrigerated for up to 3 days or frozen for longer storage.