Hello, gorgeous frittata, my name is Ally. Okay you guys, major confession here: I do not like eggs. Sometimes I feel like a major outcast out at breakfast, but I have found that I don’t mind them when I cook them myself. But this cheesy frittata with bacon, peppers, spinach, and onion? Oh my word. It’s salty, cheesy, veggie heaven.
Another confession: I moved in March, (aka nearly 10 months ago) and I didn’t unpack my cast iron skillet until last night. Honestly, I totally forgot I had it because I thought I threw it away after catastrophically ruining it with rust, soap, and water last year. Alas, I found the poor dear in the depths of my trunk and I googled how to bring it back to life >>link here<<. It was totally easy and salvageable. I will most likely be using my new favorite skillet for anything and everything going forward.
#brunchgoals
Cheesy Frittata with Bacon, Peppers, Spinach, and Onion
- 4 slices of bacon, cooked crispy and crumbled, (reserve 3 tbsp of the bacon grease)
- 3 tbsp reserved bacon grease or olive oil
- ½ white onion, diced
- 1 red bell pepper, seeded and diced
- 6 cups spinach
- salt and pepper
- 8 large eggs, whisked
- ½ cup milk
- ½ cup shredded sharp white cheddar cheese or gruyere
- Preheat your oven to 350.
- In a large, oven-proof skillet, (like cast iron) fry 4 slices of bacon until crispy. Remove bacon, and let rest on paper towels.
- Reserve 3 tbsp of the bacon grease in the skillet and adjust the stove heat to medium. You can substitute olive oil instead of bacon grease if you'd like, but if you use olive oil make sure to season the veggies with a pinch of salt and pepper in the next step.
- Sauté the diced onion in the skillet for a minute, stirring to get browned, and then add the bell pepper and cook an additional 4 minutes.
- Add the spinach 2 cups at a time to the skillet, stirring until it begins to wilt. This looks like a lot of spinach, but it will wilt down.
- In a separate medium-sized bowl, crack 8 large eggs and add the milk, shredded cheese, ¼ tsp salt and ¼ tsp pepper. Whisk until combined, and pour the mixture into the skillet with the veggies. Crumble the bacon, and add it back to the pan.
- Stir once to make sure everything is evenly spread among the egg mixture.
- Let cook 5 minutes, or until the edges of the frittata start to pull away from the sides of the skillet.
- Transfer to the preheated oven for 18 minutes, until completely set and slightly golden.
What size skillet?
10.5 inches!
This is my “go to” recipe. I use whatever vegetables I have around.
Agree! Love how customizable this is
And what do you do with the bacon? Step to add the bacon back in is missing from the recipe.
Thank you for letting me know! Crumble the bacon and stir it in when you stir in the egg mixture. I’ll update now.
Can you cut up in slices and freeze? Then, reheat for breakfast for the week?
I wouldn’t freeze it, but you could certainly cut it up and put it in Tupperware in the fridge. Should definitely last all week in there.
Actually it freezes well, I just made it yesterday, froze the leftovers and had a piece for breakfast. I microwaved it in 30 second intervals until heated through. 👍🏼
That’s great to know! Thank you for sharing that
How much calories?????
Happy Saturday morning…… this is in our oven now. Thank you for great recipe! Paul n Jaci from Missouri
I hope you like it!! Thanks for the comment 🙂