Spinach and Bacon Frittata is a flavorful and hearty dish that combines the smoky richness of bacon with the vibrant freshness of spinach, all held together by light and fluffy eggs. This versatile dish is perfect for breakfast, brunch, or even a light dinner. It’s quick to prepare and can be enjoyed warm or at room temperature. The addition of cheese adds a creamy texture, while the crisp bacon provides a savory crunch. Whether you’re hosting a brunch or looking for a simple meal, this frittata is a satisfying option that’s both nutritious and delicious.
Ingredients
- 6 large eggs
- 1/4 cup milk or cream
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cups fresh spinach, roughly chopped
- 1/2 cup shredded cheddar or Gruyère cheese
- Salt and pepper to taste
- 1 tbsp olive oil (if needed)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Cook the bacon: In an oven-safe skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving a small amount of bacon fat in the skillet.
- Sauté the onions and spinach: In the same skillet, sauté the chopped onion until softened, about 3-4 minutes. Add the spinach and cook for another 1-2 minutes until wilted. If there isn’t enough fat, add a little olive oil.
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, cheese, salt, and pepper.
- Assemble the frittata: Add the cooked bacon back into the skillet with the spinach and onions, and stir to combine. Pour the egg mixture over the bacon and vegetables, making sure everything is evenly distributed.
- Bake the frittata: Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the top is lightly golden.
- Serve: Allow the frittata to cool slightly before slicing. Serve warm, garnished with fresh herbs if desired.
This Spinach and Bacon Frittata is a quick, delicious, and healthy dish that’s perfect for any meal, with the perfect balance of rich, savory, and fresh flavors!
