why make this recipe
Ina Garten’s Beef Bacon Potato Frittata is a fantastic dish that combines rich flavors and textures. This recipe makes a perfect breakfast, brunch, or even a light dinner. The crispy beef bacon, tender potatoes, and fluffy egg mixture create a delicious meal that is both satisfying and comforting. Plus, it’s easy to prepare and can be enjoyed warm or at room temperature. This frittata is not just tasty; it’s also a great way to use ingredients you may already have at home.
how to make Beef Bacon Potato Frittata
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
Directions :
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Dice 2 medium potatoes into small, uniform pieces (1/4-inch to 1/2-inch cubes). Place them in a microwave-safe bowl with 1 tablespoon of water, cover tightly, and microwave on high for 4-5 minutes until just tender. Drain excess water and set aside. Chop 6 strips of beef bacon into bite-sized pieces and set aside.
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In a large bowl, whisk 8 large eggs with 1/2 cup heavy cream, salt, and pepper until well combined. Stir in 1/4 cup finely chopped fresh chives.
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Place a 10-inch oven-safe skillet over medium heat. Add the chopped beef bacon and cook, stirring occasionally, until golden brown and crispy (about 8-10 minutes). Remove the bacon with a slotted spoon and place it on a paper towel-lined plate, leaving the rendered fat in the skillet.
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Add 2 tablespoons of olive oil to the bacon fat in the skillet. Increase the heat to medium-high and add the pre-cooked diced potatoes. Sauté for 5-7 minutes, stirring frequently, until golden brown with crispy edges. Sprinkle the crispy beef bacon bits over the potatoes.
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Reduce the heat to medium-low. Pour the seasoned egg and chive mixture evenly over the potatoes and beef bacon. Sprinkle 1/2 cup of grated cheddar cheese evenly over the top.
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Transfer the skillet to a preheated oven at 350°F (175°C). Bake for 20-25 minutes, or until the frittata is set and lightly golden brown around the edges. The center should be firm.
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Let the frittata rest in the skillet for 5-10 minutes before slicing and serving warm or at room temperature.
how to serve Beef Bacon Potato Frittata
You can serve the Beef Bacon Potato Frittata warm or at room temperature. It pairs nicely with a fresh salad or some sliced avocado. You can also offer hot sauce or salsa on the side for an extra kick. Slice the frittata into wedges for easy serving and enjoy it with friends or family.
how to store Beef Bacon Potato Frittata
If you have leftovers, you can store them in an airtight container in the refrigerator. The frittata will keep well for about 3-4 days. To reheat, simply warm it up in the oven or microwave until heated through. Avoid freezing as it can affect the texture of the eggs.
tips to make Beef Bacon Potato Frittata
- Make sure to cook the beef bacon until it is crispy to add a nice texture to the frittata.
- You can use leftover vegetables or different cheeses if you like. Bell peppers or spinach work well too.
- Always let the frittata rest before slicing. This helps it set up and makes it easier to cut.
variation (if any)
Feel free to customize the recipe by adding your favorite vegetables such as spinach, bell peppers, or onions. You can also swap out the beef bacon for turkey bacon or make it vegetarian by omitting the bacon altogether. Using different cheese varieties, like feta or goat cheese, can also give the frittata a unique flavor.
FAQs
1. Can I make the frittata ahead of time?
Yes! You can prepare it a day ahead and store it in the fridge. Just reheat it before serving.
2. Can I freeze the frittata?
It’s best not to freeze frittatas as the texture can change. It’s better to keep them in the fridge and consume within a few days.
3. How can I tell if the frittata is done?
The frittata is done when it is set and lightly golden around the edges. The center should be firm to the touch.
Beef Bacon Potato Frittata
Ingredients
Method
- Dice 2 medium potatoes into small, uniform pieces (1/4-inch to 1/2-inch cubes). Place them in a microwave-safe bowl with 1 tablespoon of water, cover tightly, and microwave on high for 4-5 minutes until just tender. Drain excess water and set aside.
- Chop 6 strips of beef bacon into bite-sized pieces and set aside.
- In a large bowl, whisk 8 large eggs with 1/2 cup heavy cream, salt, and pepper until well combined. Stir in 1/4 cup finely chopped fresh chives.
- Place a 10-inch oven-safe skillet over medium heat. Add the chopped beef bacon and cook, stirring occasionally, until golden brown and crispy (about 8-10 minutes). Remove the bacon with a slotted spoon and place it on a paper towel-lined plate, leaving the rendered fat in the skillet.
- Add 2 tablespoons of olive oil to the bacon fat in the skillet. Increase the heat to medium-high and add the pre-cooked diced potatoes. Sauté for 5-7 minutes, stirring frequently, until golden brown with crispy edges. Sprinkle the crispy beef bacon bits over the potatoes.
- Reduce the heat to medium-low. Pour the seasoned egg and chive mixture evenly over the potatoes and beef bacon. Sprinkle 1/2 cup of grated cheddar cheese evenly over the top.
- Transfer the skillet to a preheated oven at 350°F (175°C). Bake for 20-25 minutes, or until the frittata is set and lightly golden brown around the edges. The center should be firm.
- Let the frittata rest in the skillet for 5-10 minutes before slicing and serving warm or at room temperature.