Spinach Bacon Frittata Recipes

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SPINACH, BACON, AND POTATO FRITTATA



Spinach, Bacon, and Potato Frittata image

With the potatoes, spinach and lettuce already prepped, this egg dinner will be ready in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 10

6 large eggs
1 cup ricotta cheese
1/4 cup grated Parmesan
Coarse salt and ground pepper
5 strips bacon, cut into 1/2-inch pieces
5 boiled potatoes, quartered
2 bunches spinach (about 10 ounces each), trimmed, washed, and roughly chopped
2 tablespoons extra-virgin olive oil
2 teaspoons white-wine vinegar
1 head Boston lettuce

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • In a medium nonstick ovenproof skillet, cook bacon over medium-high until crisp, 6 to 7 minutes. Drain all but 1 teaspoon fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.
  • Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes.
  • Run a rubber spatula around edge of frittata and slide it onto a serving plate. Whisk together oil and vinegar; season with salt and pepper. Toss lettuce with dressing. Serve frittata with salad.

Nutrition Facts : Calories 412 g, Fat 29 g, Fiber 3 g, Protein 25 g

BACON AND SPINACH FRITTATA RECIPE



Bacon and Spinach Frittata Recipe image

Simple recipe for an easy frittata. Baked scrambled eggs in a cast iron skillet with bacon, spinach, swiss cheese, grape tomatoes, green onions and cream.

Provided by Steve Cylka

Categories     Breakfast

Time 55m

Number Of Ingredients 9

8 slices bacon (diced)
2 1/2 cups fresh spinach
1 cup grape tomatoes (halved)
3 green onions (thinly sliced)
8 large eggs
1 cup milk
1 1/2 cups swiss cheese (grated)
1 tsp salt
1/2 tsp black pepper

Steps:

  • Saute the bacon in a 10 inch cast iron skillet over medium heat, stirring often. Once the bacon is browned and cripy, scoop out of the skillet and let drain on some paper towel.
  • Drain most of the bacon grease out of the skillet, leaving about 1-2 tbps of the grease in the skillet.
  • Add the fresh spinach and cook just until it has wilted.
  • Evenly spread the bacon, grape tomatoes, green onions and 1 1/4 cups of the swiss cheese in the skillet.
  • Whisk together the eggs, milk, salt and pepper in a bowl. Pour the egg mixture evenly in the skillet.
  • Bake in a 375F oven for 25 minutes. Sprinkle the remaining 1/4 cup of swiss cheese on top and bake another 5 more minutes.

SPINACH-BACON FRITTATA



Spinach-Bacon Frittata image

The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime. Also try:Potato-Leek Frittata, Ham, Zucchini, and Gruyere Frittata, and Tomato, Scallion, and Cheddar Frittata.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 small yellow onion, thinly sliced (1 cup)
2 cups frozen spinach (from two 10-ounce packages), thawed and squeezed dry
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup crumbled cooked bacon (5 slices)

Steps:

  • Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add onion and spinach, season with salt and pepper, and cook until onion is translucent, about 5 minutes.
  • Add eggs and bacon, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 180 g, Fat 11 g, Fiber 1 g, Protein 12 g

SPINACH FRITTATA WITH BACON AND CHEDDAR



Spinach Frittata With Bacon and Cheddar image

This frittata is made with fresh spinach, bacon, and cheddar cheese and serves four to six people. It's perfect for a holiday brunch or even dinner.

Provided by Danilo Alfaro

Categories     Breakfast     Brunch

Time 35m

Yield 6

Number Of Ingredients 7

8 eggs
1/2 cup whole milk
1/2 pound fresh spinach (rinsed, dried, and torn into roughly 1-inch pieces)
8 slices bacon
1/2 large onion (peeled and diced)
1 cup cheddar cheese (grated)
Kosher salt (to taste)

Steps:

  • Gather the ingredients. Preheat the oven to 450 F.
  • Cook the bacon in a cast-iron skillet over medium-low heat until crispy.
  • Remove from the pan, drain on paper towels, and set aside. Reserve about 2 tablespoons of bacon fat.
  • When the bacon is cool, crumble it or roughly chop into 1/4-inch pieces.
  • Heat the reserved bacon fat, add the diced onion, and sauté for 2 to 3 minutes or until it's slightly translucent.
  • Turn off the heat, add the spinach pieces, and stir with a wooden spoon for a minute until the leaves are fully wilted.
  • In a glass mixing bowl, thoroughly beat the eggs until nice and frothy.
  • Add the milk and stir until combined. Season to taste with kosher salt .
  • Pour the egg mixture into the skillet over the onion and spinach. Sprinkle the bacon pieces on top and stir to distribute the ingredients evenly.
  • Place the skillet over medium heat and cook, without stirring, for about 5 minutes or until the egg begins to set.
  • Add the grated cheese, sprinkling it evenly across the top (do not stir), and transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

Nutrition Facts : Calories 269 kcal, Carbohydrate 5 g, Cholesterol 284 mg, Fiber 1 g, Protein 20 g, SaturatedFat 8 g, Sodium 620 mg, Sugar 2 g, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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