Potato, Bacon, and Parmesan Frittata


Give cereal the morning off. This satisfying baked frittata recipe takes just 35 minutes, start to finish. For a twist on this bacon and potato frittata, try our sausage-mushroom Parmesan frittata variation.

Potato, Bacon, and Parmesan Frittata
Photo: Jason Donnelly
Total Time:
35 mins


  • 1 pound Yukon gold potatoes, peeled and chopped (2 large)

  • 6 thick slices bacon, coarsely chopped

  • 1 medium onion, halved and thinly sliced

  • 8 eggs, lightly beaten

  • ½ cup freshly grated Parmesan cheese

  • 2 tablespoon snipped fresh flat-leaf Italian parsley or a mixture of snipped fresh herbs, such as marjoram, thyme, mint, basil, and/or oregano

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • Snipped fresh flat-leaf Italian parsley or a mixture of snipped fresh herbs, such as marjoram, thyme, mint, basil, and/or oregano (optional)


  1. In a covered medium saucepan cook the potatoes in enough boiling lightly salted water to cover about 10 minutes or just until tender. Drain; set aside.

  2. Meanwhile, preheat broiler. In a large broilerproof skillet with flared sides cook bacon over medium-high heat until starting to crisp. Add onion; cook about 5 minutes or until tender. Stir in the cooked potatoes.

  3. In a medium bowl whisk together eggs, Parmesan cheese, the 2 tablespoons parsley, the salt, and pepper. Pour egg mixture over potato mixture. Cook over medium-low heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).

  4. Place skillet under the broiler, 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is set and no longer wet. (Or, preheat oven to 400°F and bake about 5 minutes or until top is set and no longer wet.) Let stand for 5 minutes. Slide frittata out onto a serving platter. If desired, sprinkle with additional parsley.

Sausage-Mushroom Frittata:

Prepare Frittata Rustica as directed, except substitute 8 ounces sweet Italian sausage (remove casings, if present) for the bacon and add 1 1/2 cups sliced assorted fresh mushrooms along with the onion. Scatter 1/2 cup halved grape tomatoes over frittata before serving.Nutrition analysis: 261 calories, 19 g protein, 20 g carb., 12 g total fat (5 g sat. fat), 265 mg cholesterol, 2 g fiber, 13% Vitamin A, 19% Vitamin C, 695 mg sodium, 14% calcium, 12% iron

Nutrition Facts (per serving)

257 Calories
13g Fat
18g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 257
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 264mg 88%
Sodium 727mg 32%
Total Carbohydrate 18g 7%
Total Sugars 2g
Protein 16g
Vitamin C 10.6mg 53%
Calcium 131.3mg 10%
Iron 1.8mg 10%
Potassium 451mg 10%
Folate, total 44.4mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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