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Bacon and Potato Frittata

Cook Time25 minutes
Total Time25 minutes
Course: Eggs
Keyword: Breakfast, food, recipe
Servings: 6 -8 servings
Author: Barbara Schieving


  • 3 slices bacon coarsely chopped
  • 2 tablespoons olive oil
  • ½ cup onion chopped
  • 1 15-ounce potato, peeled and cut into ½ inch cubes
  • 1 garlic clove minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 6 large eggs
  • ¼ cup milk
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh basil I used 1 tablespoon freeze dried


  • In a 9-½ inch diameter nonstick ovenproof skillet, cook the bacon. Remove to drain on a paper towel and wipe out the skillet.
  • Heat the oil over a medium flame. Add the onion and sauté until translucent, about 4 minutes. Add the potato, garlic, salt and pepper, and sauté over medium-low heat until the potato is tender and golden, about 15 minutes.
  • Preheat the broiler. In a medium bowl, whisk the eggs, milk, Parmesan cheese, bacon and basil to blend. Stir the egg mixture into the potato mixture in the skillet.
  • Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 2 minutes.
  • Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.