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Potato & Bacon Frittata Recipe
Potato & Bacon Frittata Recipe photo by Taste of Home

Potato & Bacon Frittata Recipe

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“This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it’s tasty with almost any type of cheese.” —Mariela Petroski, Helena, Montana
TOTAL TIME: Prep: 30 min. Bake: 20 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + standing
MAKES: 8 servings


  • 10 eggs
  • 1/4 cup minced fresh parsley
  • 3 tablespoons 2% milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 bacon strips, chopped
  • 2 medium potatoes, peeled and thinly sliced
  • 2 green onions, finely chopped
  • 4 fresh sage leaves, thinly sliced
  • 1 cup (4 ounces) shredded pepper Jack cheese
  • 2 plum tomatoes, sliced

Nutritional Facts

1 slice equals 287 calories, 21 g fat (8 g saturated fat), 295 mg cholesterol, 441 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein.


  1. Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp.
  2. Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices.
  3. Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges. Yield: 8 servings.
Originally published as Potato & Bacon Frittata in Simple & Delicious February/March 2011, p55

Nutritional Facts

1 slice equals 287 calories, 21 g fat (8 g saturated fat), 295 mg cholesterol, 441 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Sep. 18, 2015

"I loved this. I think my family thought it was just "okay" - kids are not big fans of baked tomatoes but they're easy enough to remove and I thought they were great. I didn't have the herbs handy (parsley or sage) but I did add a sprinkling of basil on top to make up for the lost flavor and it was delicious! Also, I had already cooked up some bacon earlier this week for another recipe, so that made this one go together even faster. I did add a few Tbs. of oil to the pan before the potatoes, though to make up for the missing grease and to make sure it wouldn't stick."

Reviewed Dec. 23, 2014

"We really enjoyed this recipe! I wouldn't change a thing!"

Reviewed Jan. 25, 2012

"I am making this recipe this weekend, sounds great. Don't understand when recipes are rated as "very good" dish, but the cook adds and completely changes the recipe."

Reviewed Mar. 20, 2011

"Made this for a Sunday Morning breakfast. Everyone was very pleased with how light it was, and how non-greasy even with that amount of bacon. Do not leave out the tomatoes. Even my daughter who does not like cooked tomatoes ate them and noted that they gave the frittata a nice "something." Next time will decrease the amount of parsley (probably just lightly sprinkle over the top just before baking) as everyone detected a distinct parsley "after taste", add a little more cheese, and use a different type of onion as the green onion got lost. Will also try adding a few more veggies - perhaps some spinach or zucchini - and may try a different cheese, like sharp cheddar. I would suggest making it at least once exactly as written (which is good) and then tweak if you want to fit your individual taste."

Reviewed Feb. 19, 2011

"Super easy and SO delicious! My husband was quite impressed! Be sure to have all your ingredients prepared (i.e., potatoes peeled and sliced) BEFORE you begin cooking"

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