Indulge in the delightful flavors of a Potato Bacon Frittata Ina Garten. With its golden brown crust and fluffy, egg-filled interior, this frittata is a perfect choice for a leisurely weekend brunch or a quick weekday meal.
Prep: 15 mins Total: 40 mins Yields: 4
Why you’ll like it
- Irresistible: The irresistible creation of Yukon Gold potatoes, bacon, ricotta, and Gruyère cheese proves that the magic lies in combining simple, homey elements
- Versatile Meal: Enjoy this frittata for breakfast, brunch, dinner, or leftovers. It’s a versatile dish that works well for everyone.
- Cheap & Simple: With straightforward steps and easily accessible ingredients, this recipe is approachable for both experienced and novice cooks.
- Hearty and Satisfying: The combination of eggs, cheese, and potatoes makes this frittata a hearty and satisfying meal that will keep you full and energized.
Ina Garten frittata recipe
What is the Ina Garten Frittata
This Potato Bacon Frittata is a combination of diced Yukon Gold potatoes, crispy bacon, and a blend of ricotta and Gruyère cheeses. The eggs are whisked with milk, scallions, and a touch of flour, creating a light and fluffy texture. This frittata is then baked to perfection, resulting in a golden-brown crust that envelops a creamy, flavorful center.
The richness of the cheeses complements the smoky bacon and tender potatoes, making each bite definitely worth the preparation time.
Whether you enjoy it for breakfast, brunch, or dinner, this frittata is sure to impress with its delicious taste and comforting appeal.
Ingredients
- Olive oil: 1 tablespoon (15 ml) olive oil
- Bacon: 2 ounces (60 g/2 oz) bacon, diced (2 thick-cut strips)
- Unsalted butter: 8 tablespoons (1 stick or 113 grams) of unsalted butter, divided
- Yukon Gold potatoes: 2 cups (300 g/10½ oz) unpeeled and 1/2-inch-diced Yukon Gold potatoes
- Eggs: 8 extra-large eggs
- Ricotta cheese: 14 ounces (400 g) of ricotta cheese (store-bought or homemade)
- Gruyère cheese: ¾ lb (340 g) Gruyère cheese, grated
- Full-fat milk: ½ cup (120 ml) whole milk
- Ground black pepper: Kosher salt and freshly ground black pepper
- Scallions: ½ cup minced scallions, white and green parts
- All-purpose flour: 1/3 cup (40 g /1½ oz) all-purpose flour
- Baking powder: ¾ teaspoon baking powder
How to make Ina Garten’s Frittata
- Preheat your oven to 350 degrees.
- Heat olive oil in a pan over medium-low heat.
- Add the diced bacon and sauté for 3 to 5 minutes until it turns brown and crispy.
- Set aside the bacon using a slotted spoon.
- Discard the excess fat in the pan, leaving only a little (around 2 tablespoons).
- Add 3 tablespoons of butter to the pan, then add the diced Yukon Gold potatoes.
- Fry the potatoes for approximately 10 to 12 minutes, or until they are cooked through and lightly browned.
- Whisk together the eggs, ricotta cheese, grated Gruyère cheese, melted butter, milk, minced scallions, salt, and pepper in a separate bowl.
- Combine the all-purpose flour and baking powder, then stir them into the egg mixture.
- Add the cooked bacon back to the pan, spreading the potatoes and bacon out in a single layer. Pour the egg mixture over the top, ensuring it covers the entire pan. Smooth the top gently.
- Place the pan in the center of the preheated oven and bake for 50 to 55 minutes until the frittata is browned, puffed, and a knife inserted in the middle comes out clean.
- Serve the Potato Bacon Frittata Ina Garten hot and enjoy its irresistible flavors.
Tips
- For a vegetarian option, omit the bacon and add sautéed vegetables like bell peppers, spinach, or mushrooms.
- Experiment with different cheeses such as cheddar, fontina, or Swiss to customize the flavor profile.
- Dice uniformly the potatoes to ensure even cooking and texture throughout the frittata.
- Leftovers can be refrigerated and reheated in the oven or microwave for a quick and delicious meal.
Variations
- Add a handful of chopped fresh herbs, such as parsley, basil, or chives, to add a burst of freshness to the frittata.
- Incorporate cooked diced ham, sausage, or even smoked salmon for alternative protein options.
- Make it spicy by adding a pinch of red pepper flakes or a dash of hot sauce to the egg mixture.
- Create a Mediterranean twist by adding sun-dried tomatoes, and olives to the frittata.
How to serve the Ina Garten’s frittata?
Potato Bacon Frittata Ina Garten pairs well with a variety of accompaniments.
- Fresh salads: A refreshing salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the frittata.
- Roasted vegetables: Roasted vegetables like asparagus, zucchini, or bell peppers add a flavorful and nutritious touch to the meal.
- Crusty bread: Serve slices of crusty bread or a baguette on the side to enjoy with the frittata.
- Breakfast meats: Accompany the frittata with bacon, sausage, or ham for a hearty and satisfying combination.
- Soups: Pairing a warm bowl of soup, such as tomato soup or vegetable soup, with a slice of frittata creates a comforting meal.
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Potato Bacon Frittata Ina Garten
Indulge in the delightful flavors of a Potato Bacon Frittata Ina Garten. With its golden brown crust and fluffy, egg-filled interior, this frittata is a perfect choice for a leisurely weekend brunch or a quick weekday meal.
Ingredients
- Olive oil: 1 tablespoon 15 ml olive oil
- Bacon: 2 ounces 60 g/2 oz bacon, diced (2 thick-cut strips)
- Unsalted butter: 8 tablespoons 1 stick or 113 grams of unsalted butter, divided
- Yukon Gold potatoes: 2 cups 300 g/10½ oz unpeeled and 1/2-inch-diced Yukon Gold potatoes
- Eggs: 8 extra-large eggs
- Ricotta cheese: 14 ounces 400 g of ricotta cheese (store-bought or homemade)
- Gruyère cheese: ¾ lb 340 g Gruyère cheese, grated
- Full-fat milk: ½ cup 120 ml whole milk
- Ground black pepper: Kosher salt and freshly ground black pepper
- Scallions: ½ cup minced scallions white and green parts
- All-purpose flour: 1/3 cup 40 g /1½ oz all-purpose flour
- Baking powder: ¾ teaspoon baking powder
Instructions
- Preheat your oven to 350 degrees.
- Heat olive oil in a pan over medium-low heat.
- Add the diced bacon and sauté for 3 to 5 minutes until it turns brown and crispy.
- Set aside the bacon using a slotted spoon.
- Discard the excess fat in the pan, leaving only a little (around 2 tablespoons).
- Add 3 tablespoons of butter to the pan, then add the diced Yukon Gold potatoes.
- Fry the potatoes for approximately 10 to 12 minutes, or until they are cooked through and lightly browned.
- Whisk together the eggs, ricotta cheese, grated Gruyère cheese, melted butter, milk, minced scallions, salt, and pepper in a separate bowl.
- Combine the all-purpose flour and baking powder, then stir them into the egg mixture.
- Add the cooked bacon back to the pan, spreading the potatoes and bacon out in a single layer. Pour the egg mixture over the top, ensuring it covers the entire pan.
- Smooth the top gently.
- Place the pan in the center of the preheated oven and bake for 50 to 55 minutes until the frittata is browned, puffed, and a knife inserted in the middle comes out clean.
- Serve the Potato Bacon Frittata Ina Garten hot and enjoy its irresistible flavors.
Notes
- For a vegetarian option, omit the bacon and add sautéed vegetables like bell peppers, spinach, or mushrooms.
- Experiment with different cheeses such as cheddar, fontina, or Swiss to customize the flavor profile.
- Dice uniformly the potatoes to ensure even cooking and texture throughout the frittata.
- Leftovers can be refrigerated and reheated in the oven or microwave for a quick and delicious meal.
