Potato Bacon Frittata Barefoot Contessa

Calories: 524kcal|Fat: 40.8g|Carbohydrates: 14g|Protein: 25.6g | 40

recipe
ingredients
tips

storage-tips

This post may contain affiliate links. Read my disclosure policy.

This Potato Bacon Frittata by Barefoot Contessa is defined by its golden brown crust and fluffy, egg-filled interior, thanks to the combination of diced Yukon Gold potatoes, crispy bacon, and a blend of ricotta, Gruyère cheeses, and eggs. It's one of the Barefoot Contessa egg recipes that comes to mind first for a leisurely weekend brunch but also makes a quick, fulfilling weekday dinner without much meal prep.

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.

Why you’ll like it

An irresistible mix 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.
The 3Cs – Crispy, Cheesy, and Cheap: An affordable, quick and comforting meal.

Tips

Dice the potatoes uniformly 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 the frittata.
Swap the bacon with plant-based sausage for a vegetarian option or meat-free Mondays. Otherwise use sautéed vegetables like bell peppers, spinach, or mushrooms.

Subs the bacon with cooked diced ham, sausage, or smoked salmon for alternative protein options.
Swap the Gruyere with cottage cheese for a low-fat frittata with some shavings of Gruyere.
Experiment with different cheeses such as cheddar, fontina, or Swiss.

Add a spice kick with a dash of red pepper flakes or hot sauce to the egg mixture.
Make it Mediterranean by adding sun-dried tomatoes, and olives to the frittata.

How to serve the Ina Garten frittata?

This Potato Bacon Frittata by Barefoot Contessa pairs well with:

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, toasted cheesy bread or a baguette on the side to enjoy with the frittata.
Soups: Pairing a warm bowl of soup, such as tomato soup or vegetable soup.

Health Info

Calories: 524kcal
Sugar: 1.7g
Sodium: 632.6mg

Fat: 40.8g
Carbohydrates: 14g
Fiber: 1.1g

Protein: 25.6g

Ina Garten Frittata Recipe

Author Caroline Sciberras

Servings 8 people

Calories 524

Prep Time 15

Cook Time 25

Total Time 40

Fat: 40.8g|Carbohydrates: 14g|Protein: 25.6g

Pin Recipe

Description

Ingredients

1 tbsp (15 ml) olive oil
60 g (2 thick-cut strips) bacon diced

113 g unsalted butter divided
300 g (10½ oz ) Yukon Gold potatoes 1/2-inch-diced
8 large Eggs

400 g (14 oz) ricotta cheese
340 g (¾ lb) Gruyère cheese: grated
120 ml (½ cup) full-fat milk

Ground black pepper & Kosher salt to taste
½ cup scallions white and green parts minced
40g (⅓ cup) all-purpose flour

¾ tsp 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.

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.