Bacon & Potato Frittata (Country French Omelet)
This elegant yet simple Bacon & Potato Frittata transforms pantry staples into a sophisticated brunch centerpiece. Crispy bacon and golden Yukon Gold potatoes create a smoky, savory base, while a gently baked egg custard delivers a tender, French-style finish. Perfect for brunch, breakfast-for-dinner, or meal prep.
Equipment
- 10-inch ovenproof skillet (cast iron preferred)
- Mixing bowl
- Whisk
- Slotted Spoon
Ingredients
- 3 slices thick-cut bacon, cut into 1-inch pieces
- 1 cup Yukon Gold potatoes, 1-inch diced (unpeeled)
- 5 extra-large eggs
- 3 tbsp whole milk
- 1 tbsp unsalted butter
- 1 tbsp fresh chives, chopped
- 1 tbsp olive oil
- 0.5 tsp kosher salt (divided)
- 0.25 tsp freshly ground black pepper
Instructions
- Preheat oven to 350°F (175°C). Heat olive oil in a 10-inch ovenproof skillet over medium heat.
- Add bacon and cook 3–5 minutes until lightly browned but not fully crisp. Remove with a slotted spoon and set aside.
- Add diced potatoes to the bacon fat. Season lightly with salt and pepper. Cook 8–10 minutes until tender and golden brown. Remove and set aside with bacon.
- In a bowl, whisk eggs, milk, remaining salt, and pepper just until combined.
- Pour excess fat from skillet and wipe clean. Melt butter over low heat. Pour egg mixture into skillet and evenly distribute bacon, potatoes, and chives on top.
- Transfer skillet to oven and bake 8–10 minutes until just set in the center. Let rest briefly before slicing and serving.
Notes
For best texture, remove the frittata from the oven when the center still has a slight jiggle. Carryover heat will finish cooking the eggs without making them rubbery.