This Bacon and Spinach Frittata recipe is just what you’ve been looking for to create a delicious gourmet-looking meal in minutes!
If you think making frittatas is out of your league, I’m going to change your mind because today, I’m sharing the easiest ways to make this recipe with zero fuss or frustration.
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What is a Frittata
A frittata is an egg-based dish typically made with various vegetables, meats, and cheeses thought to have originated in Italy.
You can think of a frittata as a crustless quiche, meaning it’s similar to a quiche filling but much lighter and without the dense crust.
Ok, so only eggs and filling… does that make it an omelet? Frittatas are not fancy-sounding omelets. There is a difference between a frittata and an omelet.
For starters, omelets tend to be a single-serving recipe where a frittata serves 4 to 6. Frittatas can easily be made ahead, stored in the refrigerator, and reheated.
Where omelets cook both the eggs and veggies, or other mix-ins, at the same time, frittatas separate this process.
Frittatas start with an egg base, and veggies are cooked separately on the stovetop. Once the egg mixture and the veggies and mix-ins are combined in an oven-safe dish, they are cooked in the oven. The end result is a cross between an omelet and breakfast casserole.
Dairy-Free Frittata
It is possible to make a dairy-free frittata recipe from the classic base recipe by removing the cheese and substituting the dairy milk with either almond or coconut milk like I show you in the recipe and video below.
Traditional spinach frittata recipes are made with dairy, including milk, half & half, or cream and cheese. This combination is what creates that rich, creamy flavor we love.
But if you’re cooking for those with dairy intolerances like I am, most frittata recipes are a no-go so this recipe has got you covered.
Why This Recipe is the Best
Starting out a frittata by cooking up bacon in a pan provides the oil needed to cook up the veggies and lots of flavors, so it’s safe to say that bacon and spinach frittatas are the best combinations.
Really, what’s better than the crispy texture of bacon paired with warm fluffy eggs? Not only are these bacon & spinach frittatas irresistible, but they’re also full of protein, fats, and fiber in one recipe that can feed the whole family!
The healthy fats and protein help keep you full and satisfied for hours while also following your low-carb diet. Just throw everything together in a skillet, and toss it in the oven for a nutritious meal any time of day.
This is one healthy recipe that the whole family is going to LOVE.
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Ingredients
The base of this spinach frittata recipe consists of eggs and milk (I used coconut), and the add-ins can be swapped or adjusted however you like!
For this recipe, we’re adding bacon, mushrooms, peppers, and spinach for an epic, nutrient-dense meal. I guarantee it’ll be on repeat in your house.
To make this spinach frittata recipe, all you need are 6 ingredients, including:
- salt
- pepper
- eggs
- coconut milk
- bacon
- mushrooms
- spinach
How to Make a Bacon & Spinach Frittata
This spinach frittata recipe is as simple as adding everything into a skillet and popping it in the oven, but let’s go step-by-step so you can see the magic happen.
Now, it’s time to get cooking!
- Preheat the oven and grease your pan
You want to use a 9-inch pie pan, and make sure your oven reaches 350 degrees Fahrenheit. - Cook the bacon
In a large skillet over medium-high heat, cook the bacon until it is brown and crispy. This step should take about 6-8 minutes. - Add your veggies
Once your bacon is cooked, add your mushrooms and peppers to the skillet for about 5 minutes, stirring frequently. Then, add your spinach, and stir until it begins to wilt. After about 2 minutes, remove the skillet from the heat, and let it cool. - Stir your veggies into your eggs
Stir the veggie mixture into your eggs. Make sure everything is evenly combined, and add the mixture to your greased pie pan. - Place mixture in pie pan, and bake
Place the pie pan in the oven to bake for 20-25 minutes or until a toothpick comes out clean. Remove the pan from the oven, and let it sit about 5 minutes before digging in!
You saw that, right? A simple breakfast that will last the entire week can be made in under 30 minutes with all the heavy work done by your oven!
Best Pan for Making Frittatas
To make the best frittatas ever, I recommend using an oven-safe baking dish like a pie dish. If you’re looking for a pan to use, a well seasoned cast-iron skillet is also best.
Other Mix-Ins for Spinach Frittatas
The best thing about this spinach frittata recipe is how versatile it is! My favorite thing is to clear out any leftovers in my fridge by tossing them into a frittata. Some of my favorite additions to your frittata include:
- Onions
- Tomatoes
- Leeks
- Zucchini
- Asparagus
- Cheese
- Ham
- Sausage
Can you Make-Ahead Bacon Spinach Frittatas?
This spinach frittata recipe is an awesome meal prep recipe to enjoy for breakfast, a slice for lunch, or prep it ahead for busy weeknights where all you have to do is heat and eat!
Just store it in an airtight container or wrap your baking dish in plastic wrap, and keep it in your fridge for up to 4 days. It is best reheated in the oven, and the microwave can do the trick, too!
How Long to Store Leftovers
You can refrigerate leftover frittata for up to 4 days. This is why It’s a terrific idea to include this spinach frittata recipe as part of your meal prep and keep it in the fridge for a busy weeknight where you need dinner fast!
What Goes With a Frittata for Dinner?
The best part of making a frittata for dinner is that you can pair it with a green salad, tomato and cucumber salad, fresh fruit, roasted fingerling potatoes, green beans, or roasted fall vegetables.
PrintBacon & Spinach Frittata Recipe
This bacon and spinach frittata recipe is an easy and delicious gourmet-looking meal you can whip up in minutes!
- Prep Time: 15
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Oven
Ingredients
- 8 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup coconut milk (or regular milk)
- 8 slices bacon, chopped
- 8 ounces mushrooms, sliced
- 1 red pepper, diced
- 2 cups fresh baby spinach, chopped
Instructions
- Preheat oven to 350F and grease a 9-inch round pie pan.
- In a large bowl, whisk together the eggs with milk, season with salt and pepper. Set aside.
- In a large skillet over medium-high heat, cook the bacon until brown and crispy, about 6 to 8 minutes.
- Add the mushrooms and peppers to the skillet. Cook, stirring frequently for 5 minutes or until tender and golden brown. Stir in the spinach and cook until it begins to wilt about 2 minutes. Remove from heat and allow to cool.
- Stir, the mixture into the eggs and fold, making sure to evenly combine the ingredients. Pour the mixture into the greased pie pan.
- Place the pan in the oven and bake for 20 to 25 minutes, or until a toothpick comes out clean when inserted in the center of the frittata. Remove from oven and let sit for 5 minutes before slicing and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 266
- Sugar: 2.2g
- Sodium: 680.7mg
- Fat: 21.7g
- Saturated Fat: 9.4g
- Trans Fat: 0.1g
- Carbohydrates: 4.3g
- Fiber: 1.1g
- Protein: 14g
- Cholesterol: 266.5mg
Auriol
I make frittata in a fryingpan, cook the base over the hotplate, then cook the top under the grill, halfway through cooking I sprinkle grated cheese over the top.
I only cook for 2 people, so use between 2 and 4 eggs, depending on how much filling I have, and whether it’s being served for lunch or dinner. It’s a great way to use up left over vegetables and meat.
Laura Fuentes
You’re right! Frittatas are a great way to use leftover vegetables and meat and turn them into another meal. I too like cooking a frittata first on the stove because it’s another easy method.