A moist and flavorful Bacon Frittata full of spinach and gouda cheese! Totally healthy, not to mention easy. A great breakfast or dinner option. Originally posted October 14, 2014.
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I totally just had to google how to spell frittata. You win some you lose some, right? I suppose it could be worse. On my SENIOR high school exit exam, one of the oral questions was how to spell the word “believe.” Not joking.
Eric and I went to a festival in San Francisco last week called Hardly Strictly Bluegrass. Free music, greasy food, and lots of really, really drunk people. Always entertaining, especially for the sober people (us).
We wanted to go because we are borderline-obsessed with Ryan Adams, who was headlining. My favorite song ever is a collaboration with him and Norah Jones. Plus we danced to this song at our wedding. (I swear I’m not depressed you guys. Sometimes sad songs are really just the best thing ever though.)
We had a great time at the concert but realized afterward that the friends we went with (who hadn’t pushed as far up as we did) were totally bored. And I was forced to recognize the truth: Ryan Adams is an amazing musician, but apparently really bad at talking. Into a microphone, at least. If you ever get the chance to see him, take it, because this guy’s harmonica skillz are off the hook. I just looked, Eric and I own 20 of his albums. 20! If that’s not a strong recommendation I don’t know what is.
What’s a Frittata?
A frittata is an Italian dish made with eggs and other mix-ins (like veggies, meat, cheese, or even pasta). Unlike a quiche, it doesn’t have a crust; unlike an omelet, it doesn’t get flipped. Frittatas are usually started on the stovetop and finished in the oven. They’re a great way to use up leftovers in your fridge and prepare breakfast for the week at the same time.
Quiche vs Frittata
Frittatas are cooked partially on the stovetop and partially in the oven; quiches are cooked only in the oven. Frittatas are crustless, quiches have a crust. Frittatas are just eggs with mix-ins, while quiches include dairy in addition to eggs.
If you’re looking for a healthier breakfast, definitely go for the frittata; don’t get me wrong, I LOVE quiche, but sometimes you don’t want pie crust and heavy cream in your breakfast.
Spinach Bacon Frittata ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Red onion, chopped
- Whole milk
- Green onion
- Gouda cheese
How to make a Bacon Spinach Frittata
Back to the frittata. I think frittatas are a totally overlooked breakfast option, especially if you are making breakfast at home. What’s the worst part about homemade breakfast? Flipping a thousand pancakes, waiting for the waffle iron for the 7th time. (I always burn the last waffle because I am busy eating. A.l.w.a.y.s.) You only have to cook one frittata, and unlike other baked egg dishes, it cooks in about 10-15 minutes.
- That’s because you cook it on the stove, then broil it in the oven. Cast iron skillets are your friend.
- 4 cups of spinach may sound like a lot but look how much it cooks down!
- Green onions: nature’s ombre. Bacon: God’s love.
- This is the frittata right before going under the broiler. It should be starting to set on the edges.
How to serve this Spinach Frittata Recipe
This frittata makes a great breakfast any day of the week. But it ALSO makes an excellent dinner. Plenty of protein and veggies, all in one pan.
If you want to serve it with something else for brunch, pretty much anything sweet makes a great side or, if we’re being honest, breakfast dessert. You can’t go wrong with my favorite cinnamon rolls or banana bread. If the frittata was so easy that you’re craving something more challenging, try these maple bars or nutella stuffed donuts (they’re really not THAT hard, I’ll show you all the tips and tricks to make them just right).
How to store a Spinach Frittata
This frittata will last in your fridge for 3-5 days. You can also freeze it for up to 3 months, either as a whole frittata or in individual pieces for easy weekday breakfasts.
Bacon Spinach Frittata FAQs
The main difference between these two dishes is that frittatas are baked and omelettes are made on the stove top. Frittatas have all the diversity of an omelette without the annoyance of being individual. I added a bunch of bacon and gouda to mine because that’s what sounded good to me, but you can change up this recipe however you like, or according to what’s in your fridge. Heck you could even individualize it for picky family members. (No mushrooms on half, for example. Once you pour on the egg mixture, you don’t stir, so it would be easy to do that, just like toppings on pizza.)
Frittata gets rubbery when it’s overcooked. This one needs to be taken from the stovetop and put into the oven as soon as the edges start to set, and it only gets a couple minutes under the broiler. Don’t go overboard (unless rubbery frittata is your thing).
Soggy frittata happens when you put in raw, watery veggies. Those tomatoes or that zucchini might look perfectly crisp before they go in your frittata, but they’re going to release a ton of water if you put them in raw. Then your eggs won’t cook properly. To prevent this, simply cook your veggies before adding them–all the flavor, none of the sogginess.
You might like these eggalicious breakfasts too!
Baked Veggie Egg Cups << skip Starbucks and grab these from your very own fridge.
Overnight Eggs Benedict Casserole << absolutely an impressive brunch for your weekend guests.
Asparagus, Tomato, and Goat Cheese Quiche << I LOVE goat cheese, why not put it in quiche??
Easy 30-Minute Pasta Frittata with Sausage and Parmesan << have you ever had a frittata with pasta in it? This is so good.
Pizza Frittata from Minimalist Baker
Spinach and Red Pepper Mini Frittatas from Rachel Cooks
Fritaffles from Real Food by Dad
Spinach Bacon Frittata
- 4 strips thick-cut bacon, chopped
- 1/2 cup red onion, chopped
- 9 eggs
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup whole milk
- 4 cups spinach, fresh, packed
- 1 clove garlic, minced
- 1/3 cup green onion, 1 tablespoon reserved
- 1 cup gouda, shredded
- Preheat your broiler. Move the rack to about 5 inches from the flame.
- In an 11 inch cast iron skillet, cook the chopped bacon over medium heat for about 2 minutes. Add 1/2 cup chopped red onion and continue to cook until the bacon is crispy and the onion is tender, about 5-7 minutes.
- Meanwhile, in a large mixing bowl or with a whisk, combine 9 eggs, salt, pepper, and milk. Beat well. Set aside.
- Remove the bacon and onion to a paper-towel-lined plate and set aside. Spoon out most of the bacon grease, leaving about a tablespoon in the pan. (Discard the excess grease, or save it for another use.)
- Add the 4 cups spinach to the pan. Cook and stir for about 1 minute, until the spinach starts to wilt, then add the minced garlic.
- When the garlic is just starting to brown and the spinach is wilted, spread the spinach out around the pan so it is evenly distributed. If you don’t have the rest of the ingredients ready to go yet, turn off the heat.
- Sprinkle the bacon and onion mixture evenly over the spinach.
- Sprinkle 1/3 cup green onions over the bacon. Sprinkle the gouda evenly on top.
- Pour the egg mixture on top. Cook uncovered over medium heat for about 6-7 minutes (see Note), until the edges start to set.
- Use hot pads to transfer the skillet to the preheated broiler. Broil the frittata for 2-3 minute until browned and almost set. Don’t walk away!