This Cheesy Bacon Spinach Frittata is done in just 30 minutes! Packed with goat cheese, roasted red peppers and bacon, this frittata is perfect for Easter brunch!
Looking for more frittata recipes? Try this easy Prosciutto Spinach Frittata!
Cheesy Bacon Spinach Frittata
For a while now our family has had a love affair with “the frittata” aka the Breakfast Pizza {as we call it in our house}. So you can imagine I have made my fair share.
Over the many times I’ve made frittatas, both good and bad. I’ve found the trick to a good frittata is to keep the heat at a constant temperature the entire time you are cooking. Once you cook the veggies and add the egg mixture your instant tendency might be to turn the heat down so you didn’t burn the eggs.
Don’t do it!
I know its tempting, but if you do its that much longer in the oven because the eggs have to set before you serve this delicious egg concoction! Nobody wants oozy runny frittata! Gross!
Ok, on a side note as I’m giving you my little tip all that keeps playing in my head is that line Harrison Ford says in the movie “Morning Glory”
“the trick it a good frittata is….”
And I digress!
Last week I gave you an awesome roundup of Last Minute Easter Brunch Ideas! Which, on a side note, I seriously can’t wait to make a few of those!
Today I thought I’d give you one more brunch recipe before Easter weekend hits … you know … just for good measure!
This Cheesy Bacon Spinach Frittata is filled with all my favorite veggies – spinach, roasted red peppers, and cherry tomatoes. And of course why not add a little bacon!?
Bacon just makes everything better, right!
I don’t know why I don’t add bacon more often! {or just sit and snack on its crispy goodness while I’m watching a movie … hehe}
Sometimes I feel like bacon gets a bad rap. Its not that horrible people, in fact, do you know that bacon is used alot in the Paleo Diet! Bacon and bacon grease! Yup… thats right don’t just throw that stuff away pour it into a bowl and save it to use as a flavoring for later!
Ok, back to the frittata! So, we have all my favorite veggies, bacon, the tip of keeping it at the same temperature!
Then I sprinkled it with creamy crumbled goat cheese right at the end. Mmmmmmm…..
All the flavors – from salty to sweet and creamy tangy cheese go perfectly together! Its a great EASY breakfast recipe that your family will love!
Plus it keeps really well, we’ve had it the next day for dinner and it still tastes just as good!
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This Cheesy Bacon Spinach Frittata is done in just 30 minutes! Packed with goat cheese, roasted red peppers and bacon, this frittata is perfect for Easter brunch!
Ingredients
- 4 strips of bacon, diced
- 3 cups of fresh spinach, diced
- 1/2 cup of julienned roasted red pepper
- 4 oz. goat cheese
- 1/3 cup of halved cherry tomatoes
- 10 eggs
- 1/2 cup of 2% milk
- salt & pepper
- garnish with fresh diced chives
Instructions
- Preheat oven to 350.
- In a large bowl, whisk together eggs and milk. Season with salt & pepper and set aside.
- Heat a medium size oven safe skillet to medium heat.
- Add bacon to pan and cook until slightly crispy, approximately 3-4 minutes.
- Pour out bacon grease leaving a tablespoon still in the pan, place pan back on burner and add spinach
- Stir until just wilted, about 2 minutes.
- Add in roasted red peppers and egg mixture. Stir to mix everything together and top eggs with tomatoes and goat cheese.
- Let sit on burner for 4 minutes.
- Transfer pan to oven and bake for 10-12 minutes or until the frittata has set. (the eggs don’t wiggle when you shake the pan)
- Garnish with chives and serve!
Nutrition
- Serving Size: 1 slice
- Calories: 175
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 252 mg
Keywords: baked frittata recipe, frittata recipe oven, frittata recipe in oven, bacon frittata, spinach frittata, spinach frittata recipe, breakfast frittata, breakfast frittata recipe
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT#JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
Want More Egg Recipes?
Creamy Goat Cheese Grits and Eggs with Roasted Vegetables
Egg in a Hole with Basil Pesto
Paleo
Low Carb
Vegetarian
Vegan
Whole30
What kind of pan (stove to oven) did you use?
I used a ScanPan Classic Nonstick Skillet from Sur La Table – it is oven safe. A cast-iron skillet would be another great option.
What’s the carb count?
Hey Katie, I just updated the nutritional info.
I plan to double this recipe for xmas brunch, any suggestions?
Definitely make sure you use two pans. 🙂 Honestly you gonna have to just make it twice but you can easily make it side by side.
I am making this today – can’t wait to try it! What is your preferred method of reheating the leftover frittata? Or do you eat it at room temperature? Thanks!
Hey Kate, I hope you enjoy it! I usually eat it right out of the oven. But if you have some left over and eat it the next day I just warm it up in the microwave. 🙂
Excellent recipe with great preparation tips!
thanks so much Mike!
Most excellent recipe! I did not have tomatoes and peppers, so improvised with onions, green peppers, and mushrooms. Frittata was great. The cooking tips were right on target and I did resist temptation to reduce heat on burner. Served with orange slices, kiwi slices, nutbread drizzled in honey. Brunch!
That’s what I love about this recipe, it’s so versatile, as long as you have the basics for how to make a frittata you can add whatever you want.
PS wish I was there for that awesome brunch lineup! YUM!
Can you make this ahead and back in the morning?
I haven’t tried it yet but yes you probably could. It may be a little dry but it will still be good. 🙂
Not a fan of goat cheese….what other cheese would you suggest with this recipe? 🙂
you could sub with cream cheese.. it will still give that same creamy texture!