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Ina Garten Beef Bacon Potato Frittata

Name: Ina Garten Beef Bacon Potato Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 8 large eggs; 6 strips beef bacon, chopped; 2 medium potatoes, diced; 1/2 cup heavy cream; 1/4 cup fresh chives, chopped; 1/2 cup cheddar cheese, grated; Salt and pepper to taste; 2 tablespoons olive oil

A warm, savory frittata that feels like a weekend brunch and a cozy weeknight dinner rolled into one. This version — inspired by Ina Garten’s love of simple, bold flavors — combines crispy beef bacon, golden potatoes, chives, and sharp cheddar with a creamy egg base for an utterly satisfying slice every time. If you love generous, rustic dishes, you might also enjoy the richness of Boursin Gnocchi with Beef Bacon and Broccoli, which shares the same comforting, savory spirit.

Why make this recipe

It turns pantry staples into a meal that feels special: eggs, potatoes, bacon, and cheese.
It’s flexible — serve it for breakfast, lunch, or a casual dinner, hot or at room temperature.
It’s an easy one-pan dish that feeds a crowd and reheats beautifully.

Step-by-Step Guide to Making Ina Garten Beef Bacon Potato Frittata

What makes this frittata shine is the balance between textures: the potatoes get crisp at the edges, the beef bacon provides a smoky crunch, and the eggs set into a tender, custardy interior thanks to the addition of heavy cream. It’s a showy-looking dish that’s actually forgiving — you don’t have to be an expert cook to deliver consistent results. Below is a clear, practical guide to get the best possible frittata from these ingredients.

Ingredients

8 large eggs
6 strips beef bacon, chopped
2 medium potatoes, diced
1/2 cup heavy cream
1/4 cup fresh chives, chopped
1/2 cup cheddar cheese, grated
Salt and pepper to taste
2 tablespoons olive oil

Step 1 — Prep the ingredients

Peel (if you prefer) and dice the potatoes into roughly 1/2-inch cubes so they cook evenly.
Chop the beef bacon into bite-sized pieces.
Whisk the eggs in a mixing bowl with the heavy cream, a pinch of salt, and a few grinds of black pepper. Stir in the chopped chives if you like them mixed through, or reserve some for a bright finish. Grate the cheddar so it’s ready to sprinkle.

Step 2 — Cook the potatoes

Heat the 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Once the oil shimmers, add the diced potatoes in a single layer if possible. Let them cook undisturbed for a few minutes to develop a golden crust, then stir occasionally until the potatoes are tender and edge-browned — about 10–12 minutes depending on size.

Step 3 — Add the beef bacon

Push the potatoes to one side of the skillet (or make a small well) and add the chopped beef bacon. Cook until the bacon is crisp and has rendered its fat, about 3–5 minutes. Mix the bacon and potatoes together so the flavors mingle.

Step 4 — Add chives and aromatics

Toss the chopped chives into the skillet and cook for another 1–2 minutes just to soften and release their oniony aroma. Taste a small potato bite and adjust seasoning with salt and pepper; the bacon will add saltiness, so season conservatively.

Step 5 — Add the egg mixture and cheese

Pour the whisked eggs and heavy cream evenly over the bacon and potatoes. Tilt the pan if necessary so the egg spreads into every nook. Immediately sprinkle the grated cheddar evenly across the top.

Step 6 — Cook gently on the stovetop

Reduce the heat to low and cook until the edges begin to set — you should see the outer rim firming up while the center remains slightly jiggly, about 6–8 minutes. This gentle start helps the frittata finish with a silky texture rather than rubbery eggs.

Step 7 — Finish in the oven

Transfer the skillet to a preheated oven at 375°F (190°C). Bake until the frittata is fully set and the top is lightly golden, about 10–15 minutes. An inserted knife or skewer should come out mostly clean from the center.

Step 8 — Rest and serve

Remove from the oven and let the frittata rest for 5–10 minutes before slicing. This brief cooling period helps the custard finish setting and makes clean slices easier.

Directions (concise)

Heat olive oil in a skillet over medium heat. Add diced potatoes and cook until golden brown.
Push potatoes to the side and add chopped beef bacon, cooking until crispy.
Mix in chopped chives and cook for another 2 minutes.
In a bowl, whisk eggs, heavy cream, salt, and pepper.
Pour egg mixture over the skillet and sprinkle cheese on top.
Cook on low heat until edges set, then transfer to oven at 375°F for 10–15 minutes.
Cool slightly before slicing and serving.

Storage Tips for Ina Garten Beef Bacon Potato Frittata

Refrigeration: Store leftover slices in an airtight container in the refrigerator for up to 3–4 days at 40°F (4°C).
Freezing: Wrap individual slices tightly and freeze for up to 1 month at 0°F (-18°C). Thaw in the fridge overnight before reheating.
Reheating: Reheat slices in a 350°F (175°C) oven for 8–12 minutes or warm in a skillet over low heat until heated through.

How to Serve Ina Garten Beef Bacon Potato Frittata

Serve warm with a crisp green salad dressed in lemon vinaigrette for a light contrast.
Offer crusty bread or buttered toast to soak up any remaining custard.
For brunch, present with roasted tomatoes, sautéed mushrooms, or a bowl of mixed fruit for color and freshness.

Tips to Make Ina Garten Beef Bacon Potato Frittata

Use room-temperature eggs: They whisk up lighter and create a more even custard.
Don’t overcook: Remove from the oven when the center is just set — it will continue to firm slightly as it rests.
Crisp your bacon: Browning the bacon until nicely crisp provides texture contrast to the soft eggs.
Even potato size: Cut potatoes uniformly for even cooking and fewer surprises when biting in.

Variation (if any)

Swap the cheddar for Gruyère or fontina for a nuttier, more melty flavor profile.
Replace beef bacon with pancetta for a closer nod to Ina Garten’s usual pancetta recipes; pancetta will provide a slightly different salt and fat character.

Why this works (a bit more detail)
A frittata is essentially an Italian omelette/custard baked into wedges. Heavy cream adds richness and a silkier texture than eggs alone; the cream helps the center remain tender even after oven time. Potatoes, when sautéed until golden, contribute body and a satisfying bite, while beef bacon gives a smoky, meaty counterpoint to cheese and eggs. Chives add a bright, delicate onion flavor that keeps the dish from feeling one-note.

Make-ahead and timing strategies

For an effortless weekend brunch, cook the potatoes and bacon the night before and refrigerate them separately. In the morning, warm briefly, whisk the eggs, assemble, and bake — you’ll shave off a good chunk of prep time.
If making for a crowd, bake two frittatas in separate skillets or use a large sheet pan and adapt cooking times. Alternatively, bake the cooked mixture in a 9×13-inch pan and slice into squares for easier serving.

Pairings and wine suggestions

Coffee or a bright citrusy tea is a classic brunch match.
For a boozy brunch, a dry sparkling wine (Prosecco or Cava) complements the salty bacon and rich eggs.
If serving for dinner, a light-bodied red like Beaujolais or a crisp white like unoaked Chardonnay pairs nicely.

A few troubleshooting tips

If your frittata is rubbery: You likely overcooked it. Next time, reduce oven time and check for doneness by testing the center for slight jiggle.
If potatoes are still hard: Dice them smaller or par-cook (microwave briefly or boil for 3–4 minutes) before sautéing.
If it’s too salty: Use low-salt or no-salt bacon, or reduce added salt. The cheese and bacon contribute plenty of sodium.

FAQs
Q: How do I keep it moist?
A: Use the heavy cream as directed and avoid overbaking; pull the frittata when the center still has a gentle wobble.

Q: Can I use regular bacon instead of beef bacon?
A: Yes. Regular pork bacon will work and will be a touch sweeter and smokier; adjust salt since pork bacon can be saltier.

Q: Can I make this vegetarian?
A: Remove the bacon and add caramelized onions or roasted peppers; increase the cheese slightly for more savory depth.

What pan size should I use? Use a 10-inch oven-safe skillet for this quantity of ingredients so the frittata isn’t too thin.
Can I double the recipe? Yes, double the ingredients and use a larger skillet or two pans; baking time may vary.

Q: How do I reheat slices without drying them out?
A: Warm in a 350°F oven covered lightly with foil for 8–12 minutes, or reheat gently in a skillet over low heat with a splash of water added to create steam.

Final thoughts on timing and presentation
Letting the frittata rest is an easy step that improves both texture and appearance. When slicing, wipe your knife between cuts for clean wedges. Garnish with additional chopped chives or a scatter of microgreens for a fresh pop of color.

Nutrition and portioning
This is a rich dish thanks to heavy cream and cheese. A typical 8-slice frittata portion is satisfying alongside a salad or side vegetables; for a lighter meal, cut into 10–12 smaller wedges and pair with bright sides.

Catering and entertaining notes
Frittatas are excellent for entertaining because they can be served warm, at room temperature, or cold. They transport well and reheat reliably. For a buffet, lay wedges on a wooden board with small forks or labels for any dietary notes (e.g., “contains dairy and bacon”).

Conclusion

Ina Garten’s style is all about honesty in ingredients and easy elegance, and this Beef Bacon Potato Frittata delivers on both fronts. For a related approach using potato and bacon flavors in a slightly different format, you can compare techniques with the classic Potato Bacon Frittata | Recipes – Barefoot Contessa, and if you want to see Ina Garten’s own take on a pancetta-and-potato frittata, check out Potato Pancetta Frittata Recipe | Ina Garten – Food Network.