Spinach Frittata

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! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 280kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.

TO FREEZE: Place the cooked and cooled frittata in an airtight container and store it in the freezer for up to 6 months.

TO REHEAT: Either microwave portions for 30-40 seconds or enjoy at room temperature.

Nutrition