Spinach Frittata With Bacon and Cheddar

By Danilo Alfaro

Updated 10/08/18

Spanish Frittata
The Spruce
Ratings (156)
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
315 Calories
22g Fat
7g Carbs
22g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 315
% Daily Value*
Total Fat 22g 29%
Saturated Fat 11g 54%
Cholesterol 323mg 108%
Sodium 501mg 22%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 5%
Protein 22g
Calcium 404mg 31%
*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 round, deep, savory custard that you make for a large group of people. This frittata recipe features spinach, bacon and cheddar cheese. It's perfect for holiday brunches or other special occasions—even dinner.

For this frittata recipe, we cook everything in a cast-iron skillet because it can be heated on the stovetop and then transferred to the oven where the cooking is finished. For this 8-egg frittata, a 10-inch skillet should be about right. But any other large skillet that is safe for both stovetop and oven should be fine. (See note below.)
Also see: Cheese Souffle Recipe

Ingredients

  • 8 eggs
  • 1/2 cup whole milk
  • 1/2 pound fresh spinach (rinsed, dried, and torn into roughly 1-inch pieces)
  • 8 slices bacon
  • 1/2 large onion (peeled and diced)
  • 1 cup cheddar cheese (grated)
  • Kosher salt (to taste)

Steps to Make It

  1. Gather the ingredients.

    Spinach Frittata recipe ingredients
     The Spruce

  2. Preheat oven to 450 F.

  3. Cook the bacon in a cast iron skillet over medium-low heat. When bacon is crispy, remove it from the pan, drain on paper towels, and set aside.

    Spinach Frittata recipe
     The Spruce

  4. When it's cool, roughly chop it into 1/4-inch pieces—or just crumble it up.

    Spinach Frittata recipe
     The Spruce

  5. Reserve about 2 tablespoons of bacon fat, then add diced onion and sauté for 2 to 3 minutes or until it's slightly translucent.

    Spinach Frittata recipe
     The Spruce

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

    Spinach Frittata recipe
     The Spruce

  7. In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with Kosher salt.

    Spinach Frittata recipe
    The Spruce 

  8. While the egg mixture is still frothy, pour it into the skillet, and sprinkle the bacon pieces in as well. Give everything a stir to distribute the ingredients evenly. This is the last time you're going to stir, so get it all out of your system now!

    Spinach Frittata recipe
     The Spruce

  9. Turn the heat under the skillet back on to about medium and cook for about 5 minutes or until the egg begins to set. No stirring!

  10. Add the grated cheese, sprinkling it evenly across the top, and then transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

    Spinach Frittata recipe
     The Spruce

Kitchen Notes

The reason we cook the veggies before adding them to the egg mixture is 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. As for cooking the veggies in the same pan as we cook the frittata, that just makes things simpler, and it's why the skillet you use needs to be safe for the stovetop and the oven.

If you don't have an oven-safe skillet, you can pour the egg mixture into a baking dish and add the cooked onions, spinach, and bacon as well as the grated cheese, and just bake the frittata in that dish. If you do it this way, add 5 to 10 minutes to the baking time and check to make sure the egg is fully cooked before serving.