|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 11mg||56%|
|*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 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.
Click Play to See This Spinach, Bacon and Cheddar Frittata Recipe Come Together
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
Gather the ingredients. Preheat the oven to 450 F.
Cook the bacon in a cast-iron skillet over medium-low heat until crispy.
Remove from the pan, drain on paper towels, and set aside. Reserve about 2 tablespoons of bacon fat.
When the bacon is cool, crumble it or roughly chop into 1/4-inch pieces.
Heat the reserved bacon fat, add the diced onion, and sauté for 2 to 3 minutes or until it's slightly translucent.
Turn off the heat, 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.
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.
Place the skillet over medium heat and cook, without stirring, for about 5 minutes or until the egg begins to set.
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.
- 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.