There is a reason Ina Garten is the queen of entertaining: she knows that the best food is simple food, made with really good ingredients. This Garten Bacon Potato Frittata captures that exact Barefoot spirit. It feels fancy enough to serve to guests for a Sunday brunch with mimosas, but it's actually incredibly relaxed to make.
We aren't flipping individual omelets here. We are baking fluffy eggs, salty bacon, and tender potatoes in one skillet, creating a rustic egg bake that asks the famous question: How easy is that? It all comes together in one pan, which means less cleanup and more time to sit down and enjoy breakfast with everyone.
Jump to:
- Why You'll Love This Garten Bacon Potato Frittata
- Ingredients for Garten Bacon Potato Frittata
- How to Make Garten Bacon Potato Frittata
- My Top Tips for Garten Bacon Potato Frittata
- Little Moments in the Kitchen
- Substitutions for Garten Bacon Potato Frittata
- Variations on Garten Bacon Potato Frittata
- Equipment for Garten Bacon Potato Frittata
- Storage Tips for Garten Bacon Potato Frittata
- Adam's Tip for Garten Bacon Potato Frittata
- FAQ about Garten Bacon Potato Frittata
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Garten Bacon Potato Frittata
- Perfect for meal prep - This Ina Garten frittata make ahead option works great. Bake it the night before and reheat in the morning.
- Feeds a crowd - One pan serves 6 to 8 people, making it ideal for brunch gatherings.
- Simple ingredients - Uses basic pantry staples and everyday ingredients you probably already have.
Ingredients for Garten Bacon Potato Frittata
This Ina Garten frittata recipe uses ricotta cheese and Gruyère cheese blend for extra creaminess. The diced boiling potatoes create a hearty base, and the chopped fresh basil leaves add a pop of fresh flavor. It's one of those Ina Garten frittata recipes that looks fancy but comes together quickly.
What You'll Need
For the Frittata:
- 8 large eggs
- 1 cup whole milk ricotta cheese
- ¾ cup grated Gruyère cheese
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chopped fresh basil leaves
For the Potato Base:
- 3 tablespoons unsalted butter
- 2 cups diced boiling potatoes (such as Yukon Gold)
- 6 slices bacon, cooked and crumbled
- ¼ cup chopped scallions (optional)
Why These Ingredients Matter
- Ricotta and Gruyère - The ricotta makes this Ina Garten bacon potato frittata extra creamy while the Gruyère adds a nutty, sophisticated flavor. This Ina Garten frittata Gruyere combination is what makes it taste so special.
- Flour and baking powder - These help the frittata puff up and create that light, airy texture Ina Garten is known for.
- Boiling potatoes - They hold their shape better than russet potatoes and don't get mushy when cooked.
How to Make Garten Bacon Potato Frittata
This oven-baked one-pan frittata is adapted from Ina Garten's potato basil frittata recipe with eggs, ricotta, Gruyère, basil, flour, and baking powder. Some versions use pancetta, but I prefer bacon for its smoky flavor. If you're looking for an Ina Garten frittata pancetta version, just swap the bacon for diced pancetta.
Step-by-Step Directions
- Preheat your oven to 350°F. Position the rack in the center of the oven.
- Cook the bacon. In a 10-inch oven-safe skillet, cook the bacon over medium heat until crispy. Remove and set aside on paper towels. Drain most of the bacon fat, leaving about 1 tablespoon in the pan.
- Cook the potatoes. Add butter to the same skillet. Once melted, add the diced potatoes. Season with salt and pepper. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are tender and starting to brown.
- Make the egg mixture. In a large bowl, whisk together eggs, ricotta, Gruyère, flour, baking powder, salt, and pepper until well combined. Stir in the chopped basil and crumbled bacon. This whisked egg batter will create the creamy, custardy yet firm texture that makes this Ina Garten bacon potato frittata so special.
- Combine and bake. Pour the whisked egg batter over the potatoes in the skillet. Gently stir to distribute everything evenly. Transfer the skillet to the oven.
- Bake until puffed and browned. Bake for 35 to 40 minutes, until the frittata is puffed, golden brown on top, and set in the center. A knife inserted in the middle should come out clean.
- Cool and serve. Let the frittata cool for 5 minutes before slicing. Serve warm or at room temperature.
Hint: Don't skip the flour and baking powder. They're what make this frittata extra fluffy and give it that signature puffed look.
If you love hearty breakfast dishes like this, you'll want to try our Vegetable Beef Soup. It's another comforting recipe that works great for meal prep.
My Top Tips for Garten Bacon Potato Frittata
Make sure your potatoes are cut into small, even pieces so they cook through at the same rate. Don't overbake or it will become dry. It's ready when the center is just set but still slightly jiggly. The frittata will continue to cook a bit as it cools. If you want to make this Ina Garten frittata for two, just cut the recipe in half and use an 8-inch skillet. This potato bacon frittata works beautifully scaled down.
Little Moments in the Kitchen
The first time I made this Ina Garten bacon potato frittata, Adam watched me crack all those eggs into the bowl. He counted each one out loud and said, "Mom, that's a lot of eggs! Are we feeding the whole neighborhood?" I told him we were making something special that Grandma Viola used to make on Sundays.
When it came out of the oven all puffy and golden, he peeked over the counter and said, "It looks like a giant egg cloud!" He was right. The frittata had puffed up so much it nearly touched the oven rack. He took a bite and declared it "better than regular eggs" which is high praise from an 11-year-old.
Substitutions for Garten Bacon Potato Frittata
- Bacon: Swap for diced ham for a ham and cheese frittata Ina Garten style, or use turkey bacon for a lighter option.
- Gruyère: Substitute with sharp cheddar, Swiss, or mozzarella cheese.
- Ricotta: Use cottage cheese blended smooth if you don't have ricotta.
- Potatoes: Try sweet potatoes for a slightly sweeter version.
Variations on Garten Bacon Potato Frittata
- Ina Garten spinach frittata: Add 1 cup of fresh spinach, wilted and squeezed dry, to the egg mixture.
- Veggie loaded: Toss in sautéed mushrooms, bell peppers, or cherry tomatoes.
- Ina Garten frittata mini: Pour the mixture into a muffin tin and bake for 20 to 25 minutes for individual portions.
You can also check out this Cheese and Bacon Potato Rounds recipe from Allrecipes for another delicious potato and bacon combination.
For more comforting recipes, try our Italian Penicillin Soup. It's cozy, nourishing, and perfect for any time you need a warm bowl of goodness.
Equipment for Garten Bacon Potato Frittata
- 10-inch oven-safe skillet - Cast iron or non-stick works great. Make sure the handle is oven-safe.
- Large mixing bowl - For whisking the eggs and cheese together.
- Whisk - Helps incorporate air into the eggs for a fluffier frittata.
- Spatula - For stirring the potatoes and serving the frittata.
Storage Tips for Garten Bacon Potato Frittata
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a 300°F oven for 10 minutes or microwave individual slices for 30 to 45 seconds.
- Freezing: Wrap individual slices in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Looking for another easy breakfast option? Our Potsticker Soup is quick, satisfying, and packed with flavor.
Adam's Tip for Garten Bacon Potato Frittata
"Save a few pieces of bacon to put on top before you bake it. That way everyone knows there's bacon inside and it looks extra fancy!"
FAQ about Garten Bacon Potato Frittata
What are common frittata mistakes?
Common mistakes include using too high heat (which makes the eggs rubbery), not cooking the potatoes enough before adding the eggs, and overbaking. The frittata should be just set in the center, not dry or browned too much.
What is the key to a fluffy frittata?
The key is adding a bit of flour and baking powder to the egg mixture, like Ina Garten does. This creates lift and makes the frittata puff up beautifully. Also, don't overbeat the eggs. Gentle whisking is enough.
What is Garten's favorite breakfast?
Ina Garten loves simple, flavorful breakfasts. She's known for her frittatas, baked French toast, and easy egg dishes. She prefers recipes that can be made ahead so she can enjoy time with her guests.
Do you pre-cook potatoes for frittata?
Yes, you should pre-cook the potatoes until they're tender before adding the egg mixture. Raw potatoes won't cook through in the time it takes to bake the frittata, and they'll be hard and unpleasant to eat.
If you're craving something warm and comforting, don't miss our White Chicken Chili. It's creamy, hearty, and always a crowd favorite.
Conclusion
So, channel your inner Ina, pour a good cup of coffee (or a cocktail), and enjoy the company of your guests instead of stressing over the stove. I hope this elegant, simple dish brings a little bit of that Hamptons-style ease to your own kitchen table. This Ina Garten bacon potato frittata truly is the best one I've ever made, and I think it'll become one of your favorites too.
Give it a try this weekend, and don't forget to let it cool for a few minutes before slicing. It's even better the next day, making it perfect for meal prep or brunch leftovers. If you make this Ina Garten bacon potato frittata, I'd love to hear how it turns out. And if you're looking for more make-ahead breakfast ideas that'll impress your guests without the stress, be sure to check out our Baked Cottage Cheese Eggs. They're high-protein, simple to prepare, and just as crowd-pleasing. Drop a comment and let me know what your family thought!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
recipe
Easy Garten Bacon Potato Frittata
Equipment
- 1 10-inch oven-safe skillet Cast iron works best
- 1 Large mixing bowl For egg mixture
- 1 Whisk Adds air for fluffiness
- 1 Spatula For stirring and serving
- 1 Measuring cup set Accurate results every time
Ingredients
For the Frittata Batter
- 8 large eggs Room temperature
- 1 cup whole milk ricotta cheese Full-fat for creaminess
- ¾ cup Gruyère cheese Freshly grated
- ¼ cup all-purpose flour
- 1 teaspoon baking powder For lift
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh basil Chopped
For the Potato Base
- 3 tablespoon unsalted butter
- 2 cups boiling potatoes Yukon Gold recommended
- 6 slices bacon Cooked and crumbled
- ¼ cup scallions Optional
Instructions
- I always ask little Olivia to help set the oven to 350°F, it makes her feel like the official kitchen starter. Preheating is the secret to that beautiful puff.
- Cook the [bacon] in your skillet until crispy. My daughter’s favorite part is listening to it sizzle! Transfer to paper towels and crumble once cooled.
- Melt the [butter], add the [potatoes], season lightly, and cook until tender and golden. Olivia loves stirring these, just remind little hands it’s hot.
- Whisk the [eggs], [ricotta], [Gruyère], [flour], [baking powder], [salt], and [pepper] until smooth. This is where the magic fluff comes from.
- Stir in the chopped [basil] and [bacon]. Olivia calls this the “confetti stage” because it looks so pretty.
- Pour the egg mixture over the potatoes, sprinkle with [scallions], and bake 35–40 minutes until golden and set. The kitchen will smell like Sunday morning heaven.
- Let rest 5 minutes before slicing. This is when we set the table together and sneak little tastes off the edge.
Notes
- For a lighter version, swap bacon with turkey bacon or ham.
- Store leftovers in an airtight container for up to 4 days.
- Freeze individual slices for up to 2 months.
- This pairs beautifully with fruit salad, toast, or a light green salad.
- For extra indulgence, add a sprinkle of Parmesan on top before baking.
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