Spinach Frittata With Bacon and Cheddar

By
Danilo Alfaro
Danlio Alfaro
Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
Learn about The Spruce Eats' Editorial Process
Updated on 12/12/22
Spinach Frittata With Bacon and Cheddar

The Spruce / Maxwell Cozzi
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
269 Calories
19g Fat
5g Carbs
20g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 269
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 39%
Cholesterol 284mg 95%
Sodium 620mg 27%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 20g
Vitamin C 11mg 56%
Calcium 236mg 18%
Iron 2mg 13%
Potassium 438mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A frittata is a savory egg custard that is like a crustless quiche or unfolded omelet. This frittata recipe features spinach, bacon, and cheddar cheese, making for a flavorful dish that is sure to satisfy. Frittatas are quite versatile and perfect for holiday brunches, weekend breakfasts, and even dinner at the end of a busy day.

Everything is cooked in a cast-iron skillet for this frittata recipe because it can be heated on the stovetop and then transferred to the oven where the cooking is finished. For this eight-egg frittata, a 10-inch skillet should be about right, but any other large skillet that is safe for both stovetop and oven will also work.

1:31

Click Play to See This Spinach, Bacon and Cheddar Frittata Recipe Come Together

Ingredients

  • 8 slices bacon

  • 1/2 large onion, diced

  • 1/2 pound fresh spinach, rinsed, dried, and torn into roughly 1-inch pieces

  • 8 large eggs

  • 1/2 cup whole milk

  • Kosher salt, to taste

  • 1 cup grated cheddar cheese

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 450 F.

    Spinach Frittata recipe ingredients

    The Spruce / Maxwell Cozzi

  2. Cook the bacon in a cast-iron skillet over medium-low heat until crispy.

    bacon cooking in a pan

    The Spruce / Maxwell Cozzi

  3. Remove from the pan, drain on paper towels, and set aside. Reserve about 2 tablespoons of bacon fat.

    bacon on a paper towel

    The Spruce / Maxwell Cozzi

  4. When the bacon is cool, crumble it or roughly chop into 1/4-inch pieces.

    small bacon pieces on a paper towel

    The Spruce / Maxwell Cozzi

  5. Heat the reserved bacon fat, add the diced onion, and sauté for 2 to 3 minutes or until it's slightly translucent.

    onions cooking in a pan

    The Spruce / Maxwell Cozzi

  6. Turn off the heat, add the spinach pieces, and stir with a wooden spoon for a minute until the leaves are fully wilted.

    spinach and onions cooking in a pan

    The Spruce / Maxwell Cozzi

  7. In a glass mixing bowl, thoroughly beat the eggs until nice and frothy.

    egg mixture in a bowl

    The Spruce / Maxwell Cozzi

  8. Add the milk and stir until combined. Season to taste with kosher salt.

    egg mixture in a bowl

    The Spruce / Maxwell Cozzi

  9. Pour the egg mixture into the skillet over the onion and spinach. Sprinkle the bacon pieces on top and stir to distribute the ingredients evenly.

    frittata mixture in a pan

    The Spruce / Maxwell Cozzi

  10. Place the skillet over medium heat and cook, without stirring, for about 5 minutes or until the egg begins to set.

    frittata cooking on a burner

    The Spruce / Maxwell Cozzi

  11. Add the grated cheese, sprinkling it evenly across the top (do not stir), and transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

    Spinach Frittata With Bacon and Cheddar in a pan

    The Spruce / Maxwell Cozzi

Tips

  • The vegetables need to be cooked before adding them to the egg mixture so that the water in the veggies has a chance to cook out. Adding raw vegetables to your frittata can cause it to turn out soupy.
  • Using a skillet that is safe for both the stovetop and the oven to cook the vegetables as well as the frittata makes cooking and cleanup simpler.
  • If you don't have an oven-safe skillet, you can pour the egg mixture into a baking dish, add the cooked onions, spinach, bacon, and the grated cheese, and then bake the frittata. You will need to add 5 to 10 minutes to the baking time; just check to make sure the egg is fully cooked before serving.