This Bacon Potato and Cheddar Frittata is a hearty dish packed with crispy bacon, tender potatoes, and gooey cheddar cheese. It’s perfect for breakfast, lunch, or even dinner!
I love how easy it is to whip up—just mix, bake, and enjoy! Plus, you can customize it with your favorite veggies. Who knew frittatas could be this fun? 😄
Key Ingredients & Substitutions
Eggs: Large eggs are the base for the frittata. If you want a healthier option, you can use egg whites or a mix of whole eggs and egg whites.
Potatoes: I prefer using Yukon Gold potatoes for their creamy texture. You can substitute with sweet potatoes or even frozen hash browns for quicker preparation.
Bacon: Crispy bacon adds a smoky flavor. If you’re looking for a healthier alternative, turkey bacon works well, or you can omit it for a vegetarian version and add veggies like bell peppers instead.
Cheddar Cheese: Sharp cheddar gives a nice flavor punch. Feel free to use other cheese like Monterey Jack, or a dairy-free cheese if needed.
Onion: Yellow onions are perfect for a subtle sweetness. Red onions or shallots can also be used for a different flavor profile.
How Do You Cook Potatoes Perfectly for a Frittata?
Cooking the potatoes correctly makes all the difference in the frittata’s texture. You want them tender and slightly crispy. Here’s how to do it:
- Peel and dice the potatoes into small, even pieces to ensure even cooking.
- Use medium heat in your skillet with some bacon fat or oil for flavor.
- Stir occasionally, allowing them to develop a nice golden-brown color, which adds to the frittata’s overall taste.
- Cook them for about 8-10 minutes before adding onions to avoid overcooking.
What’s the Best Way to Cook a Frittata Without Burning or Under-cooking?
Getting the perfect frittata consistency can be tricky, but here are tips to make it easier:
- Preheat the oven before you start cooking the frittata in the skillet.
- Cook on medium heat in the skillet first to let the edges set slightly before baking.
- Watch the frittata closely in the oven to avoid overcooking. It’s done when it’s puffed and firm in the center.
- Let it rest for a few minutes after baking. This helps the texture settle and makes it easier to slice.
Enjoy making this frittata with your twists, and don’t hesitate to adjust ingredients according to your taste!
Delicious Bacon Potato and Cheddar Frittata Recipe
Ingredients You’ll Need:
For the Frittata:
- 6 large eggs
- 1 cup potatoes, peeled and diced small
- 6 slices of bacon, chopped
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup onion, finely chopped
- 1/4 cup milk or cream
- 1 tablespoon fresh chives, chopped (plus extra for garnish)
- 1 teaspoon dried oregano or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1-2 tablespoons olive oil or butter (for cooking)
How Much Time Will You Need?
This Bacon Potato and Cheddar Frittata recipe takes about 30 minutes in total. You will spend about 10 minutes prepping and cooking the ingredients, and then an additional 15 minutes baking in the oven. It’s quick, easy, and perfect for any meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s ready when you need it.
2. Cook the Bacon:
In a cast-iron skillet or oven-safe frying pan, heat it over medium heat. Add the chopped bacon and cook until it’s crispy and delicious. Once cooked, remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pan.
3. Sauté the Potatoes and Onions:
Add the diced potatoes to the skillet with the leftover bacon fat. Cook, stirring occasionally, until the potatoes are golden and tender, about 8-10 minutes. After that, add the chopped onions and continue to cook for another 2-3 minutes until they’re nice and translucent. Remove this mixture to a bowl and set it aside.
4. Prepare the Egg Mixture:
In a large bowl, whisk together the eggs, milk (or cream), salt, pepper, dried oregano, and chopped chives until it’s all well mixed.
5. Combine Ingredients:
Fold the cooked potatoes, onions, and bacon into the egg mixture, stirring gently to combine everything evenly.
6. Cook on the Stovetop:
If needed, lightly grease the skillet with olive oil or butter to prevent sticking. Pour the egg mixture back into the skillet and cook over medium heat for about 3-4 minutes, or until the edges start to set.
7. Add Cheese and Bake:
Sprinkle the shredded cheddar cheese evenly over the top of your frittata. Now, transfer the skillet to your preheated oven and bake for 12-15 minutes, or until the frittata is puffy and fully set in the center. To check for doneness, a knife inserted into the center should come out clean.
8. Cool and Serve:
Once baked, remove the frittata from the oven and let it rest for a few minutes. Garnish with extra chopped chives before slicing and serving.
Enjoy a warm slice of this hearty, cheesy Bacon Potato and Cheddar Frittata! It’s perfect for any time of day!
Can I Use Other Types of Cheese?
Absolutely! While sharp cheddar is delicious, you can substitute it with mozzarella, Monterey Jack, or even feta for a different flavor. Just make sure your cheese melts well for that creamy texture.
Can I Make This Frittata Ahead of Time?
Yes, you can! You can prepare the frittata in advance and refrigerate it. Just cover it tightly with plastic wrap or transfer it to an airtight container for up to 2-3 days. Reheat in the oven or microwave before serving.
What Can I Substitute for Bacon?
If you prefer a vegetarian option or need to reduce fat, you can omit bacon entirely and replace it with sautéed vegetables like bell peppers, mushrooms, or spinach. Tofu or tempeh are also great protein alternatives!
How to Store Leftovers?
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the microwave or warm it gently in a skillet over low heat to ensure it stays fluffy.