Preheat your oven to 350°F (175°C).

In a large oven-safe skillet over medium heat, add diced bacon and cook until crispy—about 5–7 minutes. Set aside.

Sauté any chosen vegetables in the remaining bacon fat for about 3–4 minutes.

Add diced or leftover potatoes to the skillet and cook for about 5 minutes until browned.

Whisk together the eggs, salt, pepper, and incorporate cheddar cheese and bacon mixture.

Pour the egg mixture over the potato mixture in the skillet and cook undisturbed for 2–3 minutes.

Transfer the skillet to the oven and bake for about 25 minutes until the center is set.

Let the frittata cool for 5 minutes, slice into wedges and serve warm.