Bacon Spinach Frittata
This fluffy frittata is filled with the flavors of bacon, cheddar, and parmesan. While it looks and tastes impressive, it’s so easy to make! Serve to guests for brunch, whip it up for meal prep, or enjoy it with family on the weekend.
This week I’m continuing my love for frittatas with this new Bacon Spinach Frittata.
Frittatas are often associated with entertaining and for good reason! They’re pretty and pair beautifully with a simple salad or fruit, making them perfect for a brunch or baby shower. But let’s not forget that this impressive entree is actually simple to prepare. So why not whip it up just for the family or meal prep?
I like to cook mine in my cast iron skillets so that I don’t dirty one pan to sauté the bacon and onion and another pan for baking. The less dishes I have to wash the better.
That’s the beauty of cast iron isn’t it? It can be used on the stovetop and in the oven! You don’t need a fancy skillet either. The Lodge brand works great and can even be found at Walmart. (I’m sure there other great brands too. That’s just what comes to mind when I’m thinking about inexpensive cast iron.)
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Minced garlic
- Cheddar cheese
- Parmesan cheese
- Milk of your choice
Start by sautéing the bacon and onion in a cast iron skillet. Add the minced garlic at the end until golden in color. While that’s cooking, whisk together the eggs, milk, and seasonings. Then spread the finished bacon, onion, and garlic in the skillet. Top with shredded cheese, parmesan cheese, and spinach. Pour in the egg mixture. Now it’s time to bake! It’s that simple!
What size cast iron skillet is best for frittatas?
Cast iron skillets come in a variety of sizes but the most common are the 10-inch and 12-inch. I use and recommend a 10-inch cast iron skillet for frittata recipes. While I love my 12-inch for making bacon, it can make your frittata way too thin so I strongly suggest sticking with the 10-inch here.
Cast iron skillet care
Cast iron is a naturally nonstick surface, so if it’s been seasoned correctly food won’t stick. However, if your cast iron isn’t well cared for then sticking may be an issue. If you’re concerned about the state of your skillet, wipe it down with olive oil before using it for this frittata recipe.
After each use, wipe the inside of your skillet with a very thin layer of olive oil, just enough that the skillet is glossy. You don’t want any oil to pool and settle when you put the skillet away or it will get sticky. You’ll soon start to love your cast iron skillet again!
Can you use a pie plate or other baking dish?
The great thing about using cast iron for this recipe is that it can be used both on the stovetop AND in the oven! I do love not dirtying extra dishes! Having said that, you can absolutely use a pie plate or 10 x 10 baking dish instead. (I do not recommend a baking dish larger than 10 x 10 because the egg mixture will spread too far resulting in a very thin and likely overcooked frittata.)
Since they can’t be used on the stovetop you’ll need to sauté the meat and onion in a skillet first and then transfer it to your baking dish once cooked.
Can you prep this in advance?
Yes! You can make it the night before, refrigerate overnight covered with a lid or foil, and bake the next morning (without the lid or foil).
Can you freeze this frittata?
Absolutely. Some people don’t like reheated eggs so whether you do or not is just a matter of personal preference. I personally think the texture of a frittata is excellent whether fresh or reheated. If you do choose to freeze this, slice it and let it cool. Once cooled, store the frittata slices in an airtight container or freezer bag. Thaw when you’re ready to eat. Reheat in the microwave or in the oven at 350 degrees until warmed through.
How to store leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
How to serve this
Serve with a side of bacon, potatoes, fruit, or a simple salad.
More recipes like this:
Bacon Spinach Frittata
- 6 slices bacon, diced
- 1/2 medium white or yellow onion, diced
- 2 tsp garlic, minced
- 8 eggs
- 1/2 cup milk of choice
- 1/2 tsp salt
- 1/4 tsp ground mustard
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan
- 1 cup fresh spinach, packed
- Preheat the oven to 425 degrees.
- Add diced bacon and onion to a cast iron skillet on medium to medium-high heat. Use a spatula to stir as it cooks. Sauté until bacon is cooked through and onion is tender.
- Add minced garlic to skillet and sauté until garlic is golden in color, about one minute.
- Meanwhile, whisk together the eggs, milk, salt, ground mustard, cayenne pepper, and black pepper.
- When the bacon, onion, and garlic are done, turn off the stove. Spread across the bottom of the skillet so it is evenly distributed. Layer the shredded cheese, parmesan cheese, and spinach on top. Pour your egg mixture over everything.
- Bake until the center is just set, 16 to 20 minutes. Check to make sure the center isn't very wiggly and then remove from the oven. Let it rest for a few minutes before serving. The frittata may bubble a lot in the oven but will settle down as it rests.