Spinach Frittata with Bacon
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Looking for an easy, protein-packed, keto recipe that’s perfect for breakfast, brunch, or even a quick dinner? Try this Spinach Frittata with Bacon! Made with crispy bacon, sautéed spinach, fluffy eggs, and crumbled goat cheese, it’s a simple dish that’s full of flavor. Best of all, it comes together in one skillet, making it a delicious and effortless meal any day of the week.
Breakfast is the most important meal of the day. And with this frittata recipe, it will also be the most delicious! The ingredients in this frittata were inspired by my favorite omelette at a little cafe in Los Angeles.
Fresh spinach, creamy goat cheese, and crispy bacon are a match made in frittata heaven! I’ve been making this frittata recipe since 2012 and it’s always a hit.
Whether I make it for my husband and I to eat for breakfast during the week, or when hosting a girls brunch on the weekend. Everyone loves the flavor of this spinach and bacon frittata! It’s delicious on it’s own as a low carb meal, or served with these super crispy air fryer roasted potatoes.
Instructions
I’ve included a brief description of the instructions below, along with some helpful tips. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Whisk the eggs. In a large bowl, whisk eggs, milk, salt and pepper together.
- Cook the bacon. Add chopped bacon pieces to a large skillet on the stove. You can use a 10 inch skillet if you want a smaller overall frittata, but thicker slices. Or use a 12 inch skillet for a larger frittata with thinner slices. The images you see pictured in this post are using a 12 inch skillet. Cook the bacon for 8-10 minutes, or until crispy. Use a slotted spoon to remove the bacon from the skillet and transfer it to a paper towel lined plate to drain off any grease.
- Saute the veggies. Keep the remaining bacon grease in the skillet, and add diced onions and red peppers. Cook for 4-5 minutes, then add spinach leaves and cook for 2 minutes.
- Put the frittata together. Stir the cooked bacon pieces into the already whisked eggs. Pour the egg mixture into the skillet with the veggies.
- Cook the frittata on the stove. Reduce the stovetop to medium heat and cook the frittata for 5 minutes.
- Top with cheese and finish in the oven. Sprinkle the crumbled goat cheese on top of the frittata. Turn the heat on the stove off and transfer the frittata in the skillet to a preheated oven. Cook for 10-15 minutes in the oven, or until the edges of the frittata are golden brown. If using a 10 inch skillet, the frittata will be thicker, so I recommend going 15 minutes in the oven. If using a 12 inch skillet, I’ve found 10-12 minutes is enough, since the frittata is thinner and will cook through quicker.
Frequently asked questions
- Can I use a different type of cheese? Yes, feta cheese is a good substitute for goat cheese, or you can use shredded cheddar cheese.
- Can I reheat the frittata? Yes, I recommend reheating one or two slices of frittata leftovers at a time in the microwave. Place 1-2 slices on a plate and into the microwave for 2 minutes to reheat. Then feel free to add any toppings you’d like, such as fresh avocado or tomatoes.
- What if I don’t have an oven-safe skillet? Follow instructions 1-7 below. After the veggies are sautéed, transfer them from the skillet to a 9″ x 13″ baking dish. Stir the bacon into the whisked eggs, then pour this mixture over the veggies in the baking dish. Top with the crumbled goat cheese and place it in the oven at 400°F. Bake the frittata for 15-20 minutes.
- Can you make this frittata vegetarian? Yes, simply omit the bacon and use 1 tablespoon olive oil to saute the vegetables, instead of the bacon grease.
- Is this frittata recipe keto? Yes, there are only 3 net carbs and 4 total carbs per slice of frittata, making this the perfect keto frittata recipe!
Bacon Spinach Frittata
Ingredients
- 10 large eggs
- ¼ cup milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 slices bacon, chopped (not thick cut)
- ½ cup onion, diced
- ½ cup red bell pepper, diced
- 3 cups spinach
- ¼ cup goat cheese, crumbled
Optional Toppings
- 1 avocado, sliced
- ¼ cup cherry tomatoes, halved
- 1 tablespoon green onions, chopped
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl, whisk the eggs, milk, salt, and pepper together, set aside.
- Add the chopped slices of bacon to a 10 or 12 inch oven-safe skillet, on the stove, over medium-high heat. Cook the chopped bacon until crispy, 8-10 minutes.
- Use a slotted spoon to remove the bacon from the skillet, place the bacon on a paper towel lined plate to drain off the grease.
- Add the onion and bell pepper to the bacon grease in the skillet, on the stove, over medium-high heat.
- Sauté for 4-5 minutes, add the spinach and cook for an additional 2 minutes.
- Stir the cooked, chopped bacon into the egg mixture, then pour the egg and bacon mixture into the skillet.
- Reduce the heat on the stove to medium and cook the frittata for 5 minutes on the stove.
- Top with the crumbled goat cheese, then transfer the frittata to the oven and cook for an additional 10-15 minutes.
- Remove from the oven, slice and serve topped with avocado slices, cherry tomatoes or diced green onions, if you'd like.
Notes
- Nutritional Info: The nutritional information provided does not include the optional toppings.
- Bacon: If using thick sliced bacon, I recommend only using 4 slices, instead of 6.
- Spinach: If using frozen spinach, only use 1 1/2 cups. Defrost the spinach and squeeze out the moisture with paper towels before adding it to the recipe.
Nutrition Facts
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4 Comments on “Spinach Frittata with Bacon”
What a great idea!! We are getting ready to open a bed and breakfast on a very historic property in Virginia. I was the birthplace of James Madison. So I am on the lookout for some really good ideas! Thanks for the great post!
That is so cool! I’m happy I could help!! My aunt lives in Virginia so the next time I’m visiting I’ll have to come check it out!
Yum!! I love brunch and making deliciousness like that!! It looks amazing!!! Can’t wait to try!!
Thanks Amanda!