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Bacon Spinach Frittata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 62 reviews
  • Author: Villerius
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 min
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This delicious bacon and spinach frittata is a versatile, crowd-pleasing dish perfect for breakfast, lunch, or dinner. With a soft, custardy interior and melted mozzarella cheese on top, it combines crispy bacon, fresh baby spinach, and a rich egg base cooked first on the stove and finished in the oven. Adaptable and easy to make ahead, this frittata is a satisfying and hearty meal option.

Ingredients

Scale

Egg Mixture

  • 10 eggs
  • 2 tbsp milk (any)
  • 1/2 tsp salt and pepper

Main Ingredients

  • 1 tsp oil
  • 300 g / 10 oz bacon, chopped
  • 2 garlic cloves, minced
  • 1 tbsp / 15 g butter
  • 2 big handfuls baby spinach
  • 1 1/2 cups / 150 g mozzarella cheese, shredded (or other melting cheese)

Garnish

  • More cooked chopped bacon and spinach

Instructions

  1. Preheat oven: Preheat the oven to 180°C (350°F) to prepare for finishing the frittata.
  2. Prepare egg mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
  3. Cook bacon: Heat oil in a well-seasoned or non-stick skillet (about 26 cm / 11″) over medium-high heat. Add chopped bacon and cook until it is almost golden and crispy.
  4. Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
  5. Add spinach: Toss in the baby spinach and cook until just wilted and the bacon reaches a golden color.
  6. Remove some bacon and spinach: Turn heat down to medium, then remove about one-third of the bacon and spinach mixture into a bowl to use later as a topping.
  7. Prepare skillet: Add butter to the pan and swirl it around to coat the base evenly.
  8. Add egg and cheese layers: Pour about two-thirds of the egg mixture into the pan. Scatter half of the shredded cheese over the eggs. Then pour in the remaining egg mixture on top.
  9. Add toppings: Scatter the reserved bacon and spinach mixture and the remaining cheese evenly over the top of the eggs.
  10. Cook on stove: Cook for about 3 minutes over medium heat until the edges are just set but not browned. Check doneness by gently inserting a knife into the edges.
  11. Finish in the oven: Transfer the skillet to the preheated oven and bake for 8 minutes until the center is just set and the cheese on top is melted.
  12. Rest and serve: Allow the frittata to rest for a few minutes to set before slicing. Garnish with additional cooked bacon and spinach if desired, then serve.

Notes

  • Video demonstration is available above for visual guidance.
  • This frittata is great for feeding a group or as a make-ahead meal for any time of day.
  • It has a soft and custardy interior, making it adaptable with various add-ins like different vegetables, meats, or cheeses.
  • For a stove-only version, cook the frittata entirely on low-medium heat until fully set instead of finishing it in the oven.
  • Use a well-seasoned or non-stick pan to prevent sticking during the cooking process.

Nutrition

  • Serving Size: 1 serving
  • Calories: 285 kcal
  • Sugar: 1 g
  • Sodium: 562 mg
  • Fat: 23 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 1 g
  • Fiber: 0.5 g
  • Protein: 15 g
  • Cholesterol: 244 mg

Find it online: https://emilyscook.com/bacon-spinach-frittata-recipe/