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Potato Bacon Frittata Barefoot Contessa

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Calories: 524kcal|Fat: 40.8g|Carbohydrates: 14g|Protein: 25.6g | 40 minutes
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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.
bacon cheese potato 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.

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
bacon cheese potato frittata

Ina Garten Frittata Recipe

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  • Low Glycemic Recipes Icon
Author Caroline Sciberras
Servings 8 people
Calories 524
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Fat: 40.8g|Carbohydrates: 14g|Protein: 25.6g

Description

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.

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.

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