|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||5%|
|*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.|
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
Gather the ingredients.
Preheat oven to 450 F.
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.
When it's cool, roughly chop it into 1/4-inch pieces—or just crumble it up.
Reserve about 2 tablespoons of bacon fat, then add diced onion and sauté for 2 to 3 minutes or until it's slightly translucent.
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.
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.
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!
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!
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.
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.