Preheat your oven to 375°F (190°C). This will finish cooking the frittata after the stovetop step.

Place diced bacon in a large oven-safe skillet over medium heat. Cook until crispy, about 6–8 minutes. Remove the bacon with a slotted spoon and set aside.

Add olive oil to the skillet with the bacon drippings. Stir in the diced potatoes and cook for 8–10 minutes, stirring occasionally, until they start to soften and lightly brown.

Add diced onion to the skillet with the potatoes. Cook for another 4–5 minutes until the onion becomes soft and fragrant.

In a large bowl, whisk together:

Eggs

Half-and-half (or milk)

Salt

Black pepper

▶ Whisk until the mixture looks smooth and well combined.

Return the cooked bacon to the skillet with the potatoes and onions. Spread everything evenly across the pan.

Pour the egg mixture over the top and sprinkle shredded cheese evenly.

Let the frittata cook on medium-low heat for 3–4 minutes, just until the edges begin to set.

Transfer the skillet to the oven and bake for 12–15 minutes, or until the eggs are fully set in the center.

Remove from the oven and sprinkle with fresh parsley if desired. Let it cool for a few minutes before slicing.