Cheesy Frittata with Bacon, Peppers, Spinach, and Onion
An easy, cheesy frittata with bacon, peppers, spinach, and onion
Recipe type: Breakfast
Serves: 6 servings
  • 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
  1. Preheat your oven to 350.
  2. In a large, oven-proof skillet, (like cast iron) fry 4 slices of bacon until crispy. Remove bacon, and let rest on paper towels.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Stir once to make sure everything is evenly spread among the egg mixture.
  8. Let cook 5 minutes, or until the edges of the frittata start to pull away from the sides of the skillet.
  9. Transfer to the preheated oven for 18 minutes, until completely set and slightly golden.
Recipe by Ally's Cooking at