Description
A hearty and elegant frittata loaded with Gruyère cheese, crispy bacon, golden potatoes, and caramelized onions — simple, rustic, and full of flavor.
Ingredients
Scale
- (Serves 6–8)
For the Frittata
- 8 large eggs
- ½ cup whole milk (or half-and-half)
- 1 cup Gruyère cheese, shredded
- ½ cup Parmesan cheese, grated
- 4 slices bacon, cooked and crumbled
- 2 medium Yukon Gold potatoes, diced
- 1 small onion, thinly sliced
- 2 Tbsp olive oil
- 1 Tbsp butter
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 Tbsp fresh parsley, chopped
Instructions
- Cook the Bacon: Preheat oven to 350°F (175°C). In a skillet, cook bacon over medium heat until crisp. Remove bacon and drain on paper towels. Reserve 1 Tbsp bacon fat in pan. 💡 Ina Tip: For cleaner cooking, Ina often bakes bacon in the oven at 400°F for 15–20 minutes on a rack-lined baking sheet.
- Sauté the Potatoes and Onions: In the same skillet, heat bacon fat, olive oil, and butter. Add diced potatoes; cook 6–8 minutes until golden and tender. Add sliced onion and cook until caramelized, about 5 minutes more. Stir in the crumbled bacon.
- Mix the Egg Base: In a large bowl, whisk eggs, milk, salt, and pepper until smooth. Stir in Gruyère and Parmesan.
- Combine & Bake: Pour the egg mixture over the potatoes in the skillet. Cook on the stove for 2 minutes to set the edges. Transfer skillet to the oven and bake 18–22 minutes, until puffed and golden. Let cool slightly, garnish with parsley, and serve warm. 💡 Pro Tip: For extra Ina flair, sprinkle with extra cheese right before baking.
Notes
Perfect for brunch or a light dinner. Serve with a crisp salad or roasted tomatoes for a complete Ina-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 1g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg