Bacon and Spinach Breakfast Frittata
A protein-rich egg dish loaded with crispy bacon, spinach, and cheese that's perfect for breakfast or brunch and can be made ahead for meal prep.
Ingredients
- 8 slices bacon, diced
- 12 large eggs
- 1/2 cup heavy cream
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp garlic powder
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 4 cups fresh spinach, roughly chopped
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tbsp fresh chives, chopped, for garnish
- 1 cup cherry tomatoes, halved, optional for serving
Instructions
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1
Preheat the oven to 375°F (190°C).
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2
Heat a 10-inch cast iron skillet or oven-safe non-stick skillet over medium heat.
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3
Add the diced 8 slices diced bacon to the skillet and cook until crispy, about 5-7 minutes. Remove half of the bacon and set aside for topping.
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4
Add the diced 1/2 diced yellow onion and 1 diced red bell pepper to the skillet with the remaining bacon and bacon fat. Cook until the vegetables are softened, about 3-4 minutes.
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5
Add the chopped 4 cups roughly chopped fresh spinach to the skillet and cook until wilted, about 1-2 minutes.
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6
In a large bowl, whisk together the 12 large eggs, 1/2 cup heavy cream, 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp garlic powder until well combined.
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7
Sprinkle half of the 1 cup shredded sharp cheddar cheese and 1/4 cup grated Parmesan cheese over the vegetables in the skillet.
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8
Pour the egg mixture over the vegetables and cheese in the skillet. Gently stir to ensure the ingredients are evenly distributed.
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9
Cook on the stovetop for 3-4 minutes, until the edges start to set.
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10
Sprinkle the remaining cheese and the reserved bacon on top of the frittata.
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11
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the eggs are set and the top is lightly golden.
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12
Remove from the oven and let cool for 5 minutes before slicing.
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13
Garnish with chopped 2 tbsp chopped, for garnish fresh chives and serve with halved 1 cup halved, optional for serving cherry tomatoes if desired.
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14
The frittata can be served warm, at room temperature, or cold. It can be stored in an airtight container in the refrigerator for up to 3 days.