Description
A delicious and creamy frittata made with bacon, potatoes, and cheese, inspired by Ina Garten’s style.
Ingredients
- 8 large eggs
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon fresh thyme leaves
- 6 slices bacon, chopped
- 1 lb Yukon Gold potatoes, cut into ½-inch cubes
- 1 small yellow onion, diced
- 2 tablespoons unsalted butter
- 1 cup shredded Gruyère cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and thyme.
- Heat a 10-inch oven-safe skillet over medium heat. Add the chopped bacon and cook until crisp, about 5–7 minutes. Transfer the bacon to a paper-towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
- Add the potatoes and onion to the skillet. Cook for 8–10 minutes, stirring occasionally, until the potatoes are beginning to soften and become lightly golden.
- Add the butter and return the cooked bacon to the skillet. Stir to combine.
- Pour the egg mixture evenly over the potatoes and bacon. Cook undisturbed for 2–3 minutes, allowing the edges to begin setting.
- Sprinkle the Gruyère and Parmesan evenly over the top.
- Transfer the skillet to the oven and bake for 12–15 minutes, until the eggs are almost completely set and the center is just slightly soft.
- Turn on the broiler and broil for 1–2 minutes, watching carefully, until the cheese is golden and bubbly.
- Remove from the oven and let rest for 5 minutes.
- Garnish with fresh parsley, slice into wedges, and serve warm.
Notes
- Don’t overbake the frittata. It will continue cooking from the residual heat after you remove it from the oven, so a slightly soft center gives you a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg