Bacon & Potato Frittata
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 2 large Yukon gold potatoes
  • ¼ c olive oil
  • 1 large yellow onion
  • 2 T balsamic vinegar
  • 3 pieces thick-cut bacon
  • ½ c ricotta
  • 8 eggs
  • ¼ c half & half
  • zest from ½ lemon
  1. Preheat oven to 400.
  2. Cut the onion in half, then slice thinly. In a large (9") cast iron skillet over medium high heat, add 2 T olive oil. Once hot, add the onions and turn heat down to medium. Continue stirring until caramelized, about 20-25 minutes.
  3. While onions cook, peel the potatoes and slice to ⅛" thick. Oil a baking sheet with 1-2T oil and layer the potatoes. Salt & pepper them, then place in the oven for 20-25 minutes, or until crispy. Set aside.
  4. Once the onions are done, remove from heat and stir in the balsamic vinegar. Remove from pan and set aside.
  5. Cut the bacon into ½" pieces and cook in the skillet until crispy. Remove with slotted spoon and set aside.
  6. Combine the eggs and half & half in a bowl and whisk until thoroughly combined and fluffy.
  7. Turn the heat on the pan to low and start layering: potatoes, bacon, onions, ricotta (in dollops), eggs. Once the eggs are in, turn heat to medium low and cook the frittata until almost set-- 8-10 minutes. You should see little bubbles come to the top, but nothing vigorous. You're not trying to boil the eggs.
  8. Preheat your broiler to high.
  9. Once the eggs are almost cooked through, turn off the heat and put the skillet under the broiler until puffy and browned. Remove from oven, sprinkle with lemon zest, slice, and serve. I had mine with a kale salad and toast, with (of course) lots of butter. Nom!
Recipe by Food Final Frontier at