If you’re on the lookout for a hearty, crowd-pleasing dish that satisfies every time, you’ll absolutely want to try this Bacon Spinach Frittata Recipe. It’s one of those recipes that’s deceptively simple but packs a flavorful punch with crispy bacon, tender spinach, and melty mozzarella all baked into fluffy, golden eggs. Whether it’s breakfast, brunch, or a quick dinner, this frittata will quickly become your go-to because it’s tasty, easy, and so versatile.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: Crispy bacon and fresh spinach combine with creamy cheese for a frittata that never disappoints.
- Easy to Make: You don’t need to be a pro to get this right—it’s straightforward with a few simple steps.
- Great for Any Meal: Breakfast, lunch, or dinner—this dish fits any time of day and feeds a hungry group.
- Versatile and Adaptable: You can swap out ingredients to make it your own or fit dietary needs without losing the magic.
Ingredients You’ll Need
The ingredients here are simple but work beautifully together to create a rich and satisfying frittata. I always recommend using fresh eggs and good-quality bacon because they really lift the whole dish.
- Eggs: Fresh, large eggs give the frittata its fluffy, custardy texture—don’t skip on quality here.
- Milk: Just a splash to lighten the eggs and help make that soft interior we all love.
- Salt and pepper: The essentials for seasoning—in moderation so you don’t overpower the other flavors.
- Oil: For cooking the bacon—neutral oil like canola or vegetable works best to avoid competing flavors.
- Bacon: Chopped and cooked until golden for that smoky crunch; it’s the star of the show.
- Garlic cloves: Minced—adds depth without being too strong.
- Butter: Swirled in to add richness and ensure the eggs don’t stick to the pan.
- Baby spinach: Fresh and vibrant, just wilted to keep that lovely color and nutrition.
- Mozzarella cheese: Shredded for meltiness, but you can swap in your favorite melting cheese if you prefer.
- Extra cooked bacon and spinach: For garnishing and adding that extra special touch on top.
Variations
I love how easy it is to make this Bacon Spinach Frittata Recipe your own. You can add in whatever veggies or cheeses you have on hand—you’ll find it’s pretty forgiving and makes a great canvas for creativity.
- Vegetable Variation: I often toss in some sautéed mushrooms or bell peppers for extra flavor and texture; the family loves the twist.
- Cheese Swap: Swiss or feta cheese works beautifully if you want a tangier profile.
- Herb Boost: Sprinkle fresh herbs like chives, parsley, or dill on top for brightness right before serving.
- Meat-Free: Skip bacon and add crispy tofu or chickpeas for a vegetarian take that still feels hearty.
How to Make Bacon Spinach Frittata Recipe
Step 1: Whisk Up the Egg Mixture
Start by cracking your eggs into a bowl, then add the milk along with salt and pepper. Whisk everything together until it looks uniform and a bit frothy—that airiness helps make your frittata light and fluffy. I like using a whisk because it’s quick, but a fork can work if you don’t have one handy.
Step 2: Cook the Bacon and Wilt the Spinach
Heat your oil in a well-seasoned or non-stick skillet over medium-high heat, then add the chopped bacon. Cook it until it’s starting to turn golden and crisp—this part smells downright amazing, and it really sets the tone for the whole dish. Next, toss in the minced garlic and cook just 30 seconds until fragrant, then add your baby spinach and toss everything until the spinach is just wilted. Be careful not to overcook; you want that fresh green color and flavor to shine through.
Step 3: Separate Some Toppings and Add Butter
Remove about a third of that bacon and spinach mixture into a small bowl—you’ll scatter it on top later for a gorgeous finish. Turn your burner down to medium, add butter to the pan, and make sure it’s melted and spread evenly across the base. This bit helps your eggs cook evenly and prevents sticking, especially if your pan isn’t perfectly non-stick.
Step 4: Build and Cook Your Frittata
Pour about two-thirds of your egg mixture into the pan, then scatter half the shredded mozzarella on top. Follow with the rest of the egg mixture and then layer on the reserved bacon and spinach mixture along with the remaining cheese. Let it cook on the stove for about 3 minutes until the edges are just starting to set but not browned—you can check by gently poking with a knife.
Step 5: Bake Until Perfectly Set
Slide your skillet into a preheated 180°C (350°F) oven and bake for about 8 minutes. You want the center just set, not wobbly, and the cheese on top melted and bubbly. Once it’s ready, let it rest for a few minutes so the frittata firms up slightly—it makes slicing easier and stops it from falling apart.
Pro Tips for Making Bacon Spinach Frittata Recipe
- Use a Well-Seasoned Skillet: This helps prevent sticking and gets a beautiful crust on the bottom without burning.
- Don’t Overcook the Spinach: Just wilt it quickly so it maintains texture and doesn’t release too much water into the eggs.
- Layer Your Cheese Strategically: Putting cheese between the egg layers ensures every bite has melty goodness.
- Rest Before Cutting: Patience here makes slicing neater and keeps your frittata intact when serving.
How to Serve Bacon Spinach Frittata Recipe
Garnishes
I love topping mine with a little extra chopped cooked bacon and a few spinach leaves for color and crunch. Sometimes I’ll sprinkle fresh parsley or chives for an herbaceous kick. A light drizzle of hot sauce or a dollop of sour cream can also take it to the next level if you’re feeling adventurous.
Side Dishes
This frittata pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil, or some toasted crusty bread to mop up the cheesy goodness. For brunch, I like serving it alongside fresh fruit or roasted potatoes for a satisfying balance.
Creative Ways to Present
For a brunch party, I’ve sliced the frittata into mini wedges and served them on a big sharing platter lined with fresh herbs—that always impresses guests! You can also make individual portions in muffin tins for a fun finger-food style. It’s great for picnics or packed lunches that way.
Make Ahead and Storage
Storing Leftovers
I usually store leftover frittata in an airtight container in the fridge for up to 3 days. It keeps surprisingly well, and the flavors even deepen overnight, making it perfect for next-day meals or snacks.
Freezing
If I want to freeze it, I slice the frittata into individual portions and wrap each one tightly in plastic wrap, then place them in a freezer-safe bag. They freeze well for up to 2 months. When you’re ready, just thaw overnight in the fridge.
Reheating
Reheat slices in a microwave or in a 350°F oven until warmed through. I prefer the oven method because it keeps the edges from getting soggy, but the microwave works fine if you’re short on time—just cover it loosely to keep moisture in.
FAQs
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Can I make this Bacon Spinach Frittata Recipe without the oven?
Absolutely! You can cook the frittata entirely on the stovetop by covering the pan with a lid and cooking on low heat until the eggs are set throughout. It takes a bit longer (about 10-12 minutes total), but it’s a great option if you don’t want to heat up the oven or don’t have an oven-safe skillet.
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Can I use frozen spinach instead of fresh?
You can use frozen spinach, but be sure to thaw it fully and squeeze out as much liquid as possible before adding it to prevent a watery frittata. The fresh spinach wilts so nicely and adds better texture, but frozen works in a pinch.
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What’s the best cheese to use for this frittata?
Mozzarella is my favorite because it melts beautifully and has a mild flavor that complements the bacon and spinach. But you can also try cheddar, Swiss, Monterey Jack, or even goat cheese for different flavor profiles.
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How do I prevent the frittata from sticking to the pan?
Use a well-seasoned cast iron or a good non-stick skillet, and don’t skip the butter or oil step before adding the eggs. Also, letting the frittata rest before slicing helps it release naturally from the pan and makes serving easier.
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Can I add other vegetables to this recipe?
Yes! This recipe is very flexible. I’ve added sautéed mushrooms, bell peppers, or even cherry tomatoes to mix things up. Just cook them until tender before adding to the eggs so they don’t release too much moisture.
Final Thoughts
This Bacon Spinach Frittata Recipe holds a special spot in my kitchen because it’s reliable, delicious, and endlessly adaptable. I love knowing I can whip it up in under 30 minutes to feed my family with minimal fuss. If you’re craving comfort food that’s fresh and simple, this is the one to try—just like I tell my friends when they’re wondering what to make that everyone will love. Give it a go, and I bet you’ll be making it again and again!
Print
Bacon Spinach Frittata Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
A delicious and versatile frittata recipe combining eggs, bacon, spinach, and mozzarella cheese cooked on the stovetop and finished in the oven. Perfect for breakfast, lunch, or dinner, this soft and custardy frittata is easy to prepare and can be customized with your favorite add-ins.
Ingredients
Egg Mixture
- 10 eggs
- 2 tbsp milk (any)
- 1/2 tsp salt and pepper
Main Ingredients
- 1 tsp oil
- 300 g / 10 oz bacon, chopped
- 2 garlic cloves, minced
- 1 tbsp / 15 g butter
- 2 big handfuls baby spinach
- 1 1/2 cups / 150 g mozzarella cheese, shredded (or other melting cheese)
Garnish
- More cooked chopped bacon and spinach
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F) to prepare for finishing the frittata.
- Whisk Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Cook Bacon: Heat oil in a well-seasoned skillet or non-stick pan (about 26 cm / 11″) over medium-high heat. Add the chopped bacon and cook until it is almost golden brown.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Wilt Spinach: Add the baby spinach to the pan and toss until just wilted and the bacon is golden.
- Remove Some Mixture for Topping: Reduce heat to medium. Remove about one-third of the bacon and spinach mixture into a bowl to be used as a topping later.
- Add Butter: Add the butter to the pan and swirl it around the base to coat evenly.
- Pour Egg Mixture and Cheese: Pour approximately two-thirds of the egg mixture into the skillet. Scatter half of the shredded mozzarella cheese over it. Then, pour over the remaining egg mixture.
- Add Toppings: Scatter the reserved bacon and spinach mixture over the top, then sprinkle with the remaining cheese.
- Cook on Stove: Cook for about 3 minutes until the sides are just set but not golden. Check doneness with a knife.
- Bake in Oven: Transfer the skillet to the preheated oven and bake for 8 minutes until the center is just set and the cheese melts on top.
- Rest and Serve: Let the frittata rest for a few minutes, then slice and serve garnished with additional cooked bacon and spinach if desired.
Notes
- Recipe video available to guide you through the process.
- This frittata is perfect for feeding a group or as a make-ahead meal for breakfast, lunch, or dinner.
- The texture is soft and custardy inside, making it delicious and satisfying.
- Feel free to adapt the recipe with your favorite add-ins like mushrooms, onions, or other veggies.
- There is a stove-only version mentioned in the notes if you prefer not to use an oven.
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 1 g
- Sodium: 562 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 15 g
- Cholesterol: 244 mg
