This easy Spinach Frittata with Bacon and Cheese is the perfect breakfast, brunch, or weeknight dinner. It takes under 30 minutes and is deliciously creamy and packed with eggs, bacon, cheese, and veggies. Plus cleanup is a breeze.
Breakfast has always been an important meal in my house and I rarely, if ever, skip it. Dishes like Air Fryer French Toast, Ham and Egg Cups, Buttermilk Waffles, and Chocolate Almond Butter Smoothies are always in the rotation.
This spinach frittata is not only great for breakfast but is often found on my dinner table. After all, who doesn't love breakfast for dinner? And, it's a great way to use up leftovers from the fridge too.
Not only is this frittata recipe delicious but it is gluten-free and paleo-friendly. To make it vegan just omit the bacon and add mushrooms or greens, change out the cream for cashew cream, and use a vegan substitute for the eggs and cheese.
What is a frittata?
A frittata is an Italian egg-based dish on the order of an omelet or a quiche without the crust. It is comprised of scrambled eggs and other ingredients such as vegetables, cheeses, and meats. The traditional method is usually cooked on the stovetop and finished in the oven while the baked version is strictly oven-baked.
What's the difference between a frittata, a quiche and an omelet?
The primary difference between a frittata and a quiche is the crust. Quiche is also cooked entirely in the oven while a frittata begins on the stovetop and is finished in the oven. On the other hand, an omelet is cooked on the stovetop with fillings added on top then folded over while a frittata's fillings are mixed into the whisked eggs.
With just a few simple tips you'll find this frittata with bacon is a no-hassle way to get breakfast, brunch or dinner on the table. It's cooked in one pan with simple, everyday ingredients, is super versatile and, with only 15 minutes of prep, it couldn't be easier!
Tips for the best frittata
- Precook vegetables as raw vegetables will release too much water and make the frittata soggy. The vegetable will also not cook in the time it takes to make the frittata which will result in raw vegetables.
- Do not overbeat the eggs! This causes the eggs to fluff up too high during baking and fall after removing from the oven resulting in a very dense, somewhat tough egg frittata.
- Use full-fat dairy for a creamier, less watery breakfast frittata. Heavy cream, half and half, whole milk, sour cream and yogurt will all work. 2% milk or skim milk will not.
- Do not overcook this bacon frittata! Look for a slightly jiggly center when moving pan as well as a puffy exterior with opaque egg mixture.
Frequently Asked Questions
A well-seasoned 10" cast-iron skillet (12" will also work but not be as full) is the best for stovetop to oven cooking. You can also use a nonstick oven-safe skillet. If making the baked version, a 9-10-inch pie dish or an 8x8-inch casserole dish can be used.
An egg frittata will keep 3-4 days in the refrigerator and heats up nicely in the microwave.
Absolutely! It can be made and stored in the refrigerator and warmed in the microwave for a quick, healthy breakfast or in the oven if you have a bit more time.
I love to make several frittatas at a time so I can freeze them. Just wait for them to cool, cut into individual servings, wrap in plastic wrap, or place in plastic containers and freeze for up to 3 months. When ready to eat, thaw in the refrigerator for several hours then reheat in the oven until warm. Or for a faster breakfast, use the microwave but the frittata may become a little softer or more watery if there are any leafy vegetables in it.
The main reason a frittata is watery is due to the vegetables not being cooked prior to adding to the egg mixture. It could also be that a heavy cream or half and half was not used.
You can check for doneness when the baking time is complete by jiggling the pan slightly. If the middle moves just slightly and the eggs a puffy the dish is done. It will continue to cook some once removed from the oven. You will not see an overly-browned top as that most likely indicates the eggs are overcooked.
Ingredients
Eggs - are the main ingredient. Use extra-large eggs and whisk them just until the yolks and eggs are combined.
Cream - use a full-fat dairy product for the creamiest, custardy-like interior. Half and half, cream, whole milk, sour cream, yogurt, and creme fraiche deliver the most moisture and richness. Lower fat products will result in a more watery result and using no dairy will actually make it taste eggier and drier.
Cheese - helps bind the frittata together and gives it a more creamy flavor and texture. Plus it adds plenty of flavor. Check out the variations for all the various cheese options.
Spinach - makes this frittata a healthy breakfast, lunch, or dinner. It has a milder flavor than say kale that lets the cheese, herbs, and vegetables stand out.
Bacon - everything is always better with bacon, right?!. However, other meats work as well. Use Italian sausage and basil for a more International touch or try adding andouille sausage along with bell pepper, onion, and garlic.
Tomatoes, Onions, Garlic - vegetables add extra flavor as well as nutrition.
Basil, Oregano, Salt, and Pepper - herbs balance the flavors and help meld them together.
Variations
Wondering what to put in your frittata? Almost anything goes. Here are some suggestions.
- Vegetables - mushrooms, onion, asparagus, bell pepper, broccoli, canned artichokes, leeks, sun-dried tomatoes, cubed baked potatoes, and jalapeno peppers
- Cheeses - feta, cheddar (my favorite), mozzarella, gruyere, parmesan, goat cheese and brie
- Meats - Aside from bacon, you can replace it with ham, smoked salmon, Italian or smoked sausage even leftover turkey
- Leafy greens - sub kale or collard greens for the spinach
- Herbs - I love basil but it is also great with thyme, chives and parsley
How to Make a Spinach Frittata
- This is one of the simpliest dishes to make and the ingredients are pretty basic. It can also be fun to experiment and use what's left in the refrigerator for ideas.
- Cook the bacon until crisp then place on paper towel to absorb fat.
- Remove all but 2 tablespoons of bacon fat and add chopped onions and minced garlic.
- Saute until onions are soft. This should take about 2 minutes.
- Add in tomatoes and spinach.
- Cook until spinach has wilted, about 2 minutes.
- Crack 6 extra large eggs into large bowl. These next steps can be done while bacon is cooking so as soon as the vegetables are done you will be ready to add the eggs to the mix.
- Whisk the eggs with the cream until just combined.
- Gather the cheese, crumbled bacon and seasonings.
- Add all to the whiked eggs.
- Stir until combined.
- Pour egg-cheese mixture over sauteed vegetables in hot skillet.
- Stir mixtures together.
- Cook over heat for 3-4 minutes or until eggs just start to set on the edges. Now pop it into a preheated oven.
Isn't that one beautifully cooked spinach frittata with bacon and cheese?! BIG REMINDER!! Remember to grab the handle of the pan with either potholders or a towel as it will be extremely hot. Believe me, I know how easy it is to forget not to reach in and just grab the handle! Now dig in and enjoy!
Options for Baked Frittata or Frittata Muffins
For a more hands-off breakfast option, you can make this a baked frittata. Spray a 9-10" pie dish with nonstick spray, pour in all ingredients mixed together, then bake in a 400-degree oven for about 25 minutes.
For a large crowd, double the recipe and use a 9x13-inch casserole dish, sprayed with nonstick spray, and bake in a 350-degree oven for about one hour.
Want individual servings in muffin form? Spray 2 muffin pans with nonstick spray or use muffin liners for easier cleanup. Fill ¾ full and bake for 13-18 minutes at 350 degrees. You can also use mini-muffin pans for appetizers and just bake for 7-8 minutes.
What to serve with frittatas
- Keep things easy and light and serve a fruit salad such as Waldorf salad or ambrosia. Other options include a simple caesar or tossed salad.
- Breads or muffins are always on my table with this bacon frittata. Try jalapeno corn muffins, bacon cheddar scones, banana nut muffins, or easy French bread.
- Brunch-style cocktails are a nice match, whether this spinach frittata is for breakfast or dinner. Try a Bloody Mary, a sparkling Mimosa or a Cranberry Mimosa.
More Egg Recipes
Hash Brown Casserole with Ham is a hearty breakfast made with layers of toasty hashbrowns, chopped ham, plenty of cheese, and topped with creamy, fluffy eggs.
Italian Egg Bake for all you meat lovers out there! Lay ham, salami, and pepperoni on top of hashbrowns, add plenty of cheese and eggs then bake. Easy meal prep and great for breakfast or brunch for a crowd.
Avocado Egg Bake from All Nutritious is a delicious, flavorful keto breakfast full of eggs, Italian seasoning, and topped with salsa.
Cloud Eggs with Bacon are a light as air breakfast. Just whip egg whites, add bacon and seasonings, pop in the oven and you've got eggs that look like they're sitting on clouds.
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Oven Baked Frittata
Ingredients
- ½ cup cooked crumbled bacon about 4 large slices
- 2 Tablespoons onion chopped
- 2 cloves garlic minced or 1 teaspoon minced garlic
- 1 cup fresh spinach whole or chopped
- ½ cup tomato chopped (about 1 medium tomato)
- 6 eggs
- ¼ cup half and half or cream
- 2-3 leaves fresh basil chopped
- ¼ teaspoon dried oregano
- Salt & pepper to taste
- 1 cup cheddar cheese shredded (or swiss or gruyere)
Instructions
- Preheat oven to 400 degrees.
- Cook bacon in a large cast iron or oven-proof skillet until brown and crisp. Remove from pan and drain on paper towel.
- Reserve 2 Tablespoons of bacon grease in skillet and sauté onion and garlic for about 2 minutes or until onion is soft.
- Add in fresh spinach and chopped tomato and cook until spinach is wilted, about 2 minutes.
- Whisk eggs with half and half and seasonings.
- Stir in cooked, crumbled bacon and cheese.
- Pour egg-cheese mixture over vegetables in skillet and let it continue to cook for 3-4 minutes or until eggs start to set at the edges.
- Place skillet into preheated oven and cook for 10-15 minutes or until center is cooked through. I found that 10 minutes worked almost every time.
- CAUTION: Remove pan carefully with potholder as the handle will be HOT!
Notes
- Precook vegetables as raw vegetables will release too much water and make the frittata soggy. The vegetable will also not cook in the time it takes to make the frittata which will result in raw vegetables.
- Do not overbeat the eggs! This causes the eggs to fluff up too high during baking and fall after removing from the oven resulting in a very dense, somewhat tough egg frittata.
- Use full-fat dairy for a creamier, less watery breakfast frittata. Heavy cream, half and half, whole milk, sour cream and yogurt will all work. 2% milk or skim milk will not.
- Do not overcook this bacon frittata! Look for a slightly jiggly center when moving pan as well as a puffy exterior with opaque egg mixture.
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