Wake Up To Deliciousness With This Spinach And Bacon Frittata

Spinach Bacon Cheese Frittata

Wake Up To Deliciousness With This Spinach And Bacon Frittata

Spinach Bacon  Cheese Frittata is the perfect recipe to make for brunch when company is coming or you just want to celebrate the weekend with your husband!

Today I’m sharing with you a recipe I have always wanted to make.  Hey…I’ve even tried to make them and they’ve always turned out ehhhh.  But two weeks ago I made the most amazing Spinach Bacon Cheese Frittata and I can’t wait to share it with you!

My husband and I attend the first service at our church every Sunday and it’s always a struggle to get breakfast made before we leave for church.  We would each rush out the door with either a piece of fruit or maybe a smoothie.  So over the summer we started skipping breakfast before church and enjoying a nice big breakfast after church…well really brunch.

Two weeks ago I made this Spinach Bacon Cheese Frittata.  It was delicious. But more importantly we were able to enjoy a nice breakfast later in the day and without rushing.

What Exactly is a Fritatta?

A fritatta an egg-based Italian dish similar to an omelette, crustless quiche or scrambled eggs, with added ingredients meats, cheese and vegetables.   They’re a great recipe to serve for brunch or special holiday breakfast.

Tips for Making a Delicious Fritatta

You need to use the right type of pan.  I really believe you need a cast iron pan to make a good fritatta or at least some other type of skillet that can also be used in the oven.  I think that’s why the ones I tried in the past never worked right.

You can use a stainless steel pan as well, but make sure you add extra oil or butter to the pan so the eggs don’t stick.

  • Make sure you cook the vegetables before adding the eggs.
  • Once you add the eggs, make sure you only continue to cook the frittata on top of the stove for a minute or two.  Quickly move the pan to the oven to finish the cooking process.
  • Cook the frittata in the oven just until the center is no longer jiggly and the edges are golden-brown.

How to Make the Spinach Bacon Cheese Frittata

Make sure you print out the recipe below and save it for later!

Ingredients: 

  • 6 eggs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 strips bacon, diced
  • 1/2 cup onion, chopped
  • 1/3 cup sliced grape tomatoes
  • 4 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup cheddar cheese, shredded
  • chopped chives for garnish; optional

Let’s Get Cooking! 

  • Saute the bacon in an oven-safe pan.  Once fully cooked, remove the bacon and set aside.
  • Add the onions to the same pan and cook until translucent.
  • Add the tomatoes and the spinach and cook until the spinach is slightly wilted.

I’m always surprised at how much the spinach cooks down.

It also was very hard to get a photo without the steam and heat from the pan.

  • Add the bacon back to the pan and stir to combine.

How Long to Cook the Frittata

  • Now add the eggs and cheese into the pan. 
  • Stir to combine and then place in the preheated oven immediately. 
  • Cook until the eggs do not jiggle in the middle; about 10 to 15 minutes. 

When the frittata comes the oven it will be “puffy” if that’s the right word.  This really only lasts for a few minutes.  It will deflate but that’s normal.

Slice, serve and enjoy!  This recipe for Spinach Bacon Cheese Frittata has become our favorite thing to enjoy after church for Sunday brunch.

More Easy Breakfast Recipes: 

  • 6 eggs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 strips bacon, diced
  • 1/2 cup onion, chopped
  • 1/3 cup sliced grape tomatoes
  • 4 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup cheddar cheese, shredded
  • chopped chives for garnish; optional
  1. Preheat the oven to 350 degrees.
  2. In an oven-safe pan, cook the bacon. Once it's fully cooked, remove the bacon from the pan and set aside. 
  3. Add the onions to the pan and cook for a few minutes or until they're translucent.
  4. Add the tomatoes and spinach. Cook for another few minutes or until the spinach is wilted.

     

  5. Add the bacon back to the pan and stir until everything is combined. 
  6. Whisk the eggs, heavy cream, salt and pepper in a bowl. Add the egg mixture along with the cheddar cheese to the pan. 
  7. Stir everything together and immediately place in the preheated oven for 15 minutes or until the eggs do not jiggle in the middle.

     

  8. Garnish with the chopped chives if desired. 
  9. Let cool slightly before slicing and serving. 

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 225mgSodium: 671mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 13g

The nutrition information is calculated automatically.

I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

All you need to know about cleaning and caring for cast iron pans! 

Source: https://walkingonsunshinerecipes.com/spinach-bacon-cheese-frittata/

Spinach Frittata with Bacon and Cheddar

Wake Up To Deliciousness With This Spinach And Bacon Frittata
Jump to Recipe Print Recipe

Make a crowd-pleasing spinach frittata in 30 minutes with delicious fillings bacon, broccoli, and cheddar cheese. It’s hearty and healthy, great to reheat for quick breakfasts, with 235 calories or 3 WW points per serving.

There are three big reasons why you would want to make a frittata over, say, an omelet or a scramble. One is that you want to feed a group.

Two is that you want leftovers—for quick breakfasts you can re-heat on busy weekday mornings (and what is a frittata but a giant omelet after all).

Three is that you want a recipe that will use up all the odds and ends that are about to turn south in your fridge.

Reason #3 is the real driving force behind my frittata-making. Here, I’ve made a fluffy egg frittata to serve 6 with some of my favorite fillings: spinach, bacon, broccoli, and cheddar cheese. For ease, I use a 6-ounce bag of baby spinach and a microwaveable bag of frozen broccoli. all frittata recipes, it starts on the stovetop and finishes cooking in the oven.

How to Make a Spinach Frittata:

In a large bowl, whisk 10 eggs, ¼ cup whole milk, salt, pepper, and ¾ cup of shredded cheddar cheese. In a 10-inch skillet (a good size for a thicker frittata), cook 6 slices of bacon until crisp, then transfer the slices to a plate.

Drain off most of the fat and use it to sauté the spinach until it begins to wilt. Crumble the bacon and return it to the skillet along with steamed broccoli and the egg mixture. When the eggs just begin to set around the edges of the pan, move it to the oven and bake until set, about 25 minutes.

Let it cool for 5 minutes and then cut into wedges and serve it hot or at room temperature.

Frittata Tips:

Cook your veggies first. Raw vegetables are wonderful, but not in frittatas because they’ll release their moisture into the eggs as the frittata cooks, making for a watery dish.   

Using full-fat dairy (whole milk, half and half, or heavy cream) yields a fluffier, creamier frittata. The frittata will still work if you use skim milk or almond milk, but it might have a spongier texture.

An oven-safe nonstick skillet or cast iron pan (which is naturally nonstick) is crucial since you’re starting your frittata on the stove and transferring it to the oven to finish cooking. A stainless steel pan can work, but you’ll want to use a generous amount of oil or butter to ensure that the eggs and veggies don’t stick.

Print Recipe

Make a crowd-pleasing spinach frittata in 30 minutes with delicious fillings bacon, broccoli, and cheddar cheese. It’s hearty and healthy, great to reheat for quick breakfasts, with 235 calories or 3 WW points per serving.

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Breakfast

Cuisine: Italian

Keyword: bacon and cheddar frittata, easy frittata recipe, spinach frittata

Servings: 6 servings

Calories: 235kcal

Andie Mitchell

  • 10 large eggs
  • .25 c whole milk
  • .25 tsp salt
  • .25 tsp freshly ground black pepper
  • .75 c shredded cheddar cheese
  • 1 c chopped broccoli florets and stems are fine
  • 6 slices bacon
  • 6 oz 6-ounce bag baby spinach
  • Preheat the oven to 350 degrees F. In a large bowl, whisk the eggs, milk, salt, pepper, and cheese.In a medium microwave-safe bowl, combine the broccoli and a few tablespoons of water. Cover with plastic wrap and microwave until tender, 4-5 minutes.
  • Drain the broccoli and set aside.

    In a 10-inch oven-safe nonstick or cast iron skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes.

  • Transfer the bacon to a paper towel-lined plate and pour off all but 1 tablespoon of fat.

    Add the baby spinach and cook, stirring frequently, until the spinach has just begun to wilt and turned bright green. Crumble the bacon and add it to the skillet along with the steamed broccoli and stir to mix everything together.

  • Turn down the heat to low, add the egg mixture, slightly jiggling the pan to allow the eggs to fill in between the veggies and bacon. Let cook until the eggs are beginning to set around the edges of the pan, about a minute.
  • Transfer the skillet to the oven and bake until the eggs are puffed and just set but when you shake the skillet the center still has a slow jiggle to it, 22 to 25 minutes..
  • Remove from the oven and let stand 5 minutes. Cut into 6 wedges. Serve hot or at room temperature

1 serving: 3 WW Freestyle Points

Serving: 1slice | Calories: 235kcal | Carbohydrates: 3g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 329mg | Sodium: 379mg | Fiber: 1g | Sugar: 1g

Source: https://www.andiemitchell.com/spinach-frittata-with-bacon-and-cheddar/