Bacon Caramelized Onion and Potato Frittata


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Bacon Caramelized Onion and Potato Frittata recipe by Barefeet In The Kitchen

Savory bacon and sweet caramelized onions made this one of the best frittatas I have ever made. I wanted something simple for dinner tonight and this was both simple and delicious.

A slice of this frittata along with my new favorite salad made for a perfect meal.

Bacon Caramelized Onion and Potato Frittata recipe by Barefeet In The Kitchen

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Bacon Caramelized Onion and Potato Frittata

Servings: 4 -5 servings


  • 1/2 cup thick bacon ends OR 4 slices chopped into 1" pieces
  • 2 medium/large golden yellow potatoes washed and thinly sliced
  • 1/2 cup caramelized onions OR 1 medium size onion chopped into 1/2" pieces
  • 10 eggs
  • 1/4 cup half and half
  • 1 teaspoon kosher salt
  • freshly ground pepper to taste
  • 4 oz approximately 1 cup, shredded Monterrey Jack cheese, or cheese of your choice
  • Chopped parsley optional


  • Preheat the oven to 400 degrees. In a large OVEN PROOF skillet, over medium heat, cook the bacon pieces. I left mine soft, however, you can cook them until crispy if you prefer that. Add the potato slices and cook for about 5 minutes, stirring gently as needed to ensure they are cooking evenly.
  • When the potatoes are mostly tender, add the onions. If you are using pre-cooked caramelized onions, give them a rough chop to break them into smaller pieces for even distribution. If you are using raw onions, add them in and cook until soft.
  • Whisk together the eggs, half and half, salt and pepper. Pour this mixture over the cooked potatoes, onions and bacon pieces in the skillet and let this cook over medium heat until the eggs are set. After a few minutes, raise the edges slightly to allow the softer eggs to run down into the skillet and set further.
  • Sprinkle the skillet with shredded cheese and place in the oven. Cook 12-14 minutes or until golden brown. Remove from the oven and let rest for at least 5 minutes. Garnish with chopped parsley before serving, if desired. Enjoy!


FREEZER MEAL: Let cool and then portion into freezer safe Ziplocs or resealable containers. The frittata can be thawed in the refrigerator first or reheated in the microwave straight from the freezer.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Becki's Whole Life says

    I see you are using your caramelized onions. I did make them and they were awesome – can't tell you how many different things we topped with them. This would be a great way to use them with the smoky bacon and the potatoes…mmm, I am really hungry now after thinking about this one!

  2. Debbi says

    As always….sounds yummy
    I may not always be up to commenting but try to check out your recipes every day.
    You have really put me back in the cooking mood.
    I was so bored with everything after cooking the same old thing for 30 years
    Sorry I haven't been around , but my first chemo knocked me for a loop. My Dr put me back on steroids at day 11 after…and I feel like a new person now..and am trying to catch up on my bloggie friends

    • Mary says

      Half and half is a dairy product that is half cream and half whole milk. Feel free to substitute one or the other or half of each for the small amount in this recipe.

  3. Linda C says

    My apartment is small and I don’t have space to store a lot of skillets. Can you tell me what size you used for this? It looks so yummy 😋. Thanks, Linda