Make a crowd-pleasing spinach frittata in 30 minutes with delicious fillings like bacon, broccoli, and cheddar cheese. It’s hearty and healthy, great to reheat for quick breakfasts, with 235 calories or 3 WW points per serving.
There are three big reasons why you would want to make a frittata over, say, an omelet or a scramble. One is that you want to feed a group. Two is that you want leftovers—for quick breakfasts you can re-heat on busy weekday mornings (and what is a frittata but a giant omelet after all). Three is that you want a recipe that will use up all the odds and ends that are about to turn south in your fridge.
Reason #3 is the real driving force behind my frittata-making. Here, I’ve made a fluffy egg frittata to serve 6 with some of my favorite fillings: spinach, bacon, broccoli, and cheddar cheese. For ease, I use a 6-ounce bag of baby spinach and a microwaveable bag of frozen broccoli. Like all frittata recipes, it starts on the stovetop and finishes cooking in the oven.
How to Make a Spinach Frittata:
In a large bowl, whisk 10 eggs, ¼ cup whole milk, salt, pepper, and ¾ cup of shredded cheddar cheese. In a 10-inch skillet (a good size for a thicker frittata), cook 6 slices of bacon until crisp, then transfer the slices to a plate. Drain off most of the fat and use it to sauté the spinach until it begins to wilt. Crumble the bacon and return it to the skillet along with steamed broccoli and the egg mixture. When the eggs just begin to set around the edges of the pan, move it to the oven and bake until set, about 25 minutes. Let it cool for 5 minutes and then cut into wedges and serve it hot or at room temperature.
Cook your veggies first. Raw vegetables are wonderful, but not in frittatas because they’ll release their moisture into the eggs as the frittata cooks, making for a watery dish.
Using full-fat dairy (whole milk, half and half, or heavy cream) yields a fluffier, creamier frittata. The frittata will still work if you use skim milk or almond milk, but it might have a spongier texture.
An oven-safe nonstick skillet or cast iron pan (which is naturally nonstick) is crucial since you’re starting your frittata on the stove and transferring it to the oven to finish cooking. A stainless steel pan can work, but you’ll want to use a generous amount of oil or butter to ensure that the eggs and veggies don’t stick.
Spinach Frittata with Bacon and Cheddar
- 10 large eggs
- .25 c whole milk
- .25 tsp salt
- .25 tsp freshly ground black pepper
- .75 c shredded cheddar cheese
- 1 c chopped broccoli florets and stems are fine
- 6 slices bacon
- 6 oz 6-ounce bag baby spinach
- Preheat the oven to 350 degrees F. In a large bowl, whisk the eggs, milk, salt, pepper, and cheese.In a medium microwave-safe bowl, combine the broccoli and a few tablespoons of water. Cover with plastic wrap and microwave until tender, 4-5 minutes.
- Drain the broccoli and set aside.In a 10-inch oven-safe nonstick or cast iron skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes.
- Transfer the bacon to a paper towel-lined plate and pour off all but 1 tablespoon of fat. Add the baby spinach and cook, stirring frequently, until the spinach has just begun to wilt and turned bright green. Crumble the bacon and add it to the skillet along with the steamed broccoli and stir to mix everything together.
- Turn down the heat to low, add the egg mixture, slightly jiggling the pan to allow the eggs to fill in between the veggies and bacon. Let cook until the eggs are beginning to set around the edges of the pan, about a minute.
- Transfer the skillet to the oven and bake until the eggs are puffed and just set but when you shake the skillet the center still has a slow jiggle to it, 22 to 25 minutes..
- Remove from the oven and let stand 5 minutes. Cut into 6 wedges. Serve hot or at room temperature