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A slice of potato frittata on a small white plate with a fork.
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5 from 10 votes

Potato Frittata (with Bacon)

This Potato Frittata is made with diced potatoes, crispy, savory bacon and cheddar cheese, but can be modified to suit your own tastes. It’s a quick and easy recipe that you can enjoy for breakfast, brunch, or dinner.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American, Gluten Free
Servings: 8 servings
Calories: 225kcal

Ingredients

  • 8 eggs
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cheddar cheese (shredded)
  • 2 tablespoons butter (only needed if using precooked bacon)
  • 6 slices bacon (diced, can use precooked bacon)
  • 1 potato (diced, about 1 cup)
  • 1 shallot (diced)
  • fresh parsley (minced, optional garnish)

Instructions

  • Preheat oven to 350°F.
  • Whisk the eggs, heavy whipping cream, salt and pepper together in a medium bowl until bubbly. Stir in the cheddar cheese. Set aside.
    8 eggs, 2 tablespoons heavy whipping cream, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 cup cheddar cheese
  • Heat a Dutch oven or deep oven-proof skillet over medium heat. Add the bacon and cook until crisp, about 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate. Set aside.
    6 slices bacon
  • Drain all but 1 tablespoon of the bacon grease from the pan. Add the potatoes and cook until fork-tender and starting to crisp, about 5 to 7 minutes. (If your bacon is precooked, melt the butter in the pan before adding the potatoes)
    2 tablespoons butter, 1 potato
  • Add the shallots and cook an additional minute or two.
    1 shallot
  • Spread the potatoes and shallots out into the bottom of the pan. Pour the egg mixture over the potatoes.
  • Cook an additional 1-2 minutes or just until you can see the frittata starting to set on the edges. Pull the edge of the frittata away from the pan to allow some of the uncooked egg to run underneath.
  • Sprinkle the diced bacon over the top of the frittata.
  • Transfer the frittata to the oven and bake another 12-15 minutes, or until the center is just slightly jiggly. It will set more once it begins cooling. A frittata should have firm, lightly browned edges and a creamy center.
  • Garnish with fresh parsley, if desired. Cut into 8 slices and serve.
    fresh parsley

Notes

Tips and Techniques

  • Shred cheese from a block to avoid the added starch in pre-shredded bagged cheese.
  • You can modify this recipe to suite your own tastes. Swap out the cheddar cheese for Gruyere or Swiss cheese. You can also add additional pre-cooked vegetables like spinach, peppers, and/or mushrooms, switch up the types of meats or swap out the shallot for onion  if you like.
  • Store leftovers in an airtight container in the refrigerator. Consume within 4 days.
** Nutritional information is an estimate and may vary. It does not include the butter.

Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 6g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 193mg | Sodium: 340mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 1mg