Bacon and Potato Frittata with Greens

Bacon and Potato Frittata with Greens

Chef John

"This is a wonderful meal anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day."
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35 m servings 150 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 196 mg
  • 65%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
  3. Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
  4. Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
  5. Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
  6. Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 9
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Very good and very versatile. I swapped sausage for bacon and frozen spinach for chard (that's what I had available) and it still worked out perfectly.

I loved doing this - I had never made a frittata or used a broiler before. I used leftover thanksgiving potatoes and fresh spinach. I made it and then cut it into quarters and stuck it in the fr...

This was fantastic!! As are all of Chef John's recipes! I added onion, just because I love them, and a scoop of ricotta and some cream to the egg mixture. Delicious!

Turned out delicious. Made with bacon, onions, garlic, potatoes, salt n pepper, spinach, eggs, and cheddar cheese. added a pinch of baking powder to the eggs for some extra fluff.

Perfect! We loved it.

Used the technique but used sausage, onions, potatoes and Cheddar cheese. It was fantastic and everyone loved it. It seems this infinitely adaptable to what you have on hand. Thanks!

Thanks for the great recipe. Recipe itself is great and very easy to change it to my taste. I have tried it with spinach, chive and other different combinations of cheese and such. For me, spina...

simple recipe, my 9 year old daughter and I made it together! fun project! Thanks

We didn't have enough tots to cover thew who bottom, so we filled in with potatoes OBrian. We added more green pepper, and put some sharp Cheddar cheese on top for the last ten minutes of cookin...

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