This post may contain affiliate links. See my disclosure policy.
My spinach frittata recipe features fluffy baked eggs, tender spinach, bacon, and generous portions of melted cheese. It’s the perfect breakfast, brunch, or even dinner!
Need more crowd-pleasing breakfast recipes? Try my blueberry cinnamon rolls, asparagus quiche, or air fryer hash browns next.
Eggs are a staple of a proper breakfast, but even eggs can get redundant (yes, even over-easy eggs), so I’m always looking for new ways to level up my breakfast game.
That’s where my spinach and bacon frittata comes in. Made with heaps of spinach, perfectly cooked eggs, and crispy bacon, it’s a satisfying breakfast recipe perfect for feeding a crowd.
What is a frittata?
A frittata is an Italian egg dish made from a mixture of eggs, cream or milk, cheese, veggies, and meat. Once assembled, it’s baked in the oven, giving the exterior a firm bite while keeping the center light and fluffy.
Table of Contents
Why I love this recipe
- Use whatever you have on hand. Like with my crustless quiche, you can clean out the fridge and use whatever bits and bobs you have to make the perfect filling.
- Enjoy it hot or cold. The beauty of a frittata is that it tastes equally delicious hot or cold.
- Simple yet sophisticated. It’s no more effort than an egg white omelette, yet it makes a grand appearance at the breakfast table.
- It’s healthy. There’s no crust, which means it’s naturally gluten-free AND low-carb.
Ingredients needed
- Large eggs. Opt for fresh eggs, preferably at room temperature.
- Bacon. A must for a savory quiche! It’ll be cooked beforehand so it gets extra crispy.
- Spinach. I used fresh baby spinach but frozen and thawed spinach works. Just make sure to squeeze out the excess moisture.
- Heavy cream. The secret ingredient for a creamy and rich frittata!
- Seasonings. I used garlic powder, salt, and black pepper.
- Cherry tomatoes. For color and a sweet burst of flavor.
- Cheese. I like using Swiss cheese, but any flavorful cheese works, like cheddar cheese or crumbled feta cheese.
How to make a spinach frittata
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Cook the bacon. Add the bacon to a large skillet over medium heat. Let it crisp up for 2 minutes before setting it on paper towels.
Step 2- Wilt the spinach. Return the pan to the heat with the bacon fat. Once hot, add the spinach and sauté until wilted. Transfer it to a plate with the bacon.
Step 3- Assemble. In a large bowl, whisk together the eggs and heavy cream. Add the seasonings, bacon, tomatoes, and shredded cheese. Stir to distribute the ingredients.
Step 4- Bake. Pour the egg mixture into the pie dish and bake for 15-17 minutes or until just set.
Arman’s recipe tips
- Use a cast iron skillet or any oven-safe skillet, so you have one less dish to wash.
- Don’t skip the dairy. Adding dairy to the egg mixture results in a creamy and light frittata. If you don’t have heavy cream, use milk, half-and-half, or Greek yogurt.
- Make it vegetarian. Skip the bacon and lightly wilt the spinach with a drizzle of extra virgin olive oil instead of bacon fat.
- Cook the fillings first. Doing this creates a better texture and keeps the spinach from releasing moisture as it bakes.
- Don’t overbake. My rule of thumb is to pull it from the oven once it’s set around the edges and has a slight jiggle in the center.
Variations
- Vegetables. Add onions, bell peppers, potatoes, carrots, zucchini, or asparagus.
- Greens. Swap the spinach for arugula, kale, collard greens, or rainbow Swiss chard.
- Protein. Sprinkle in cooked shredded chicken, ground beef, breakfast sausage, chorizo, or diced ham.
- Herbs. Garnish with fresh herbs like chives, thyme, rosemary, parsley, or basil.
Storage instructions
To store: Leftover spinach frittata can be stored in the refrigerator in an airtight container for up to five days.
To freeze: Place the cooked and cooled frittata in a shallow container and store it in the freezer for up to six months.
Reheating: Microwave portions for 30-40 seconds or reheat in the oven until warm.
Frequently asked questions
Yes, with just 3 grams of net carbs per serving, this recipe is low-carb and keto-friendly.
To lower the calories, you can swap out half the eggs for egg whites. I recommend using at least half whole eggs, as all egg whites can make the frittata rubbery.
Omelettes are pan-fried, whereas frittatas are baked in the oven. Due to the added cream, frittatas are also creamier and fluffier.
More savory breakfasts to try
- Sous vide egg bites
- Savory pancakes
- Turkey sausage
- Savory waffles
- Or any of these savory breakfast recipes
Spinach Frittata
Video
Ingredients
- 8 ounces bacon finely chopped
- 3 cups baby spinach firmly packed
- 8 large eggs room temperature
- 1/4 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cherry tomatoes halved
- 1 cup cheese shredded
Instructions
- Preheat the oven to 180C/350F. Generously grease a 9-inch pie dish and set aside.
- In a non-stick pan, add the bacon and place it over medium heat. Let it crisp up for 2 minutes, before setting aside on some paper towel to soak up excess oil2
- Place the pan back on the heat with the bacon fat and when hot, add the baby spinach and saute until wilted. Transfer onto a plate with the bacon.
- In a large mixing bowl, add the eggs and heavy cream and whisk together until combined. Add the garlic powder, salt, and pepper. Add the cooked bacon, spinach, cherry tomatoes, and shredded cheese. Mix to distribute the ingredients.
- Transfer into the pie dish and bake for 15-17 minutes, or until just set.
Notes
Nutrition
Originally published October 2022, updated and republished August 2024
I sent this recipe to my mum. She said she will make this for lunch this week. I share your recipes to everyone!
Which cheese would you say would fit the best in this recipe? Cheddar? Mozzarella?
I used the basics of the recipe (eggs, cream, bacon, cheese, salt & pepper) but I changed some things up which is the beauty of this sort of recipe. I removed the spinach (my son doesn’t eat that ingredient) and added in some finely diced peppers (colour of the rainbow-green, yellow, orange, red), some red onion, leftover diced chicken breast and about a TBSP of my Dad’s French BAM recipe he concocted several years back. I did find I had to double the time for cooking this (about 30 min or so). Could be my oven though…chuckles.
The outcome was that my son ate half of the dish by himself. And the request is that this comes back to the table more often. Thank you for inspiring me to try your recipe out. It has been bookmarked for future use.
Good
really nice comments thank you for sharing
This is absolutely delicious! Made it with 1 less egg and there is no way this is going to be done in 17 minutes. I had to bake mine for over an 20 minutes before it was set. My stove/oven is virtually new, has a timer and cooks everything really well so it’s not that “all ovens have temperature variations.” The dish needs to cook for at 20 minutes. Take note everyone, otherwise it’s a perfect dish & recipe as are all of Arman’s recipes. Love them!
I just tried this recipe this morning & am enjoying my first bites – delicious!! I had mushrooms, spinach, and onion to use up and added grated Swiss cheese to the eggs. I love that this recipe gives a base that I can adapt based on what I have and like. Thank you!