Potato & Bacon Frittata

Total Time

Prep: 30 min. Bake: 20 min. + standing


8 servings

Updated: Oct. 14, 2022
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
Potato & Bacon Frittata Recipe photo by Taste of Home


  • 10 large 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 shredded pepper jack cheese
  • 2 plum tomatoes, sliced


  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.

Nutrition Facts

1 slice: 287 calories, 21g fat (8g saturated fat), 295mg cholesterol, 441mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 15g protein.