I am a huge believer in all-day breakfast. I love pancakes for dinner. I love quiche for lunch. I will happily eat bacon and eggs regardless of the time of day. I. Love. Breakfast food. Like this Spinach and Bacon Frittata. In the immortal words of Ron Swanson, “There has never been a sadness that can’t be cured by breakfast food.” Words to live by, my friends.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Bacon- Ham, sausage, or pancetta would also work.
- Baby spinach – Fresh spinach is best. If you have to use frozen, thaw it completely and wring out as much water as possible so it doesn’t leave you with a soggy frittata!
- Organic apple cider vinegar – You want a good quality apple cider vinegar with the mother for best flavor.
- Course-grain mustard
- Fresh garlic cloves
- Eggs – You need a whole dozen, so make sure you’re stocked up.
- Kosher salt and black pepper
- Onion powder
- Heavy cream – This gives the finished frittata it’s smooth texture and solid body. You can definitely replace this with regular whipping cream, half an half, or milk. Just be aware that as you reduce fat content, the final texture of the frittata will be a little looser.
- Gruyere cheese – Gruyere is pretty widely available in the specialty cheese section near the deli in most grocery stores. If you aren’t able to find it, any melty cheese will do. Comté, Emmental, or Swiss would be good “fancy” substitutes, but good old cheddar would work just as well. Whatever cheese you use, make sure it’s freshly grated from the block, not pre-shredded.
- Mozzarella cheese
- Green onions
How to Make a Spinach and Bacon Frittata
- In a heavy skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon and drain on a paper towel. Set aside.
- In the pan drippings, sauté some spinach until almost wilted. Add a little minced garlic and cook until fragrant. Remove from heat and add some apple cider vinegar and course-grain mustard.
- Pulse some eggs in the jar of a blender with salt, pepper, onion powder, and heavy cream.
- Transfer spinach to the prepared pan. Sprinkle with the drained bacon, sprinkle evenly with both cheeses and then the chopped green onion and pour the egg mixture over everything.
- Bake until puffed and lightly golden on top. Remove from the oven and allow it to cool 10-15 minutes before cutting into wedges.
Storing and Other Tips
- Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- If you use a cast iron skillet, you don’t have to dirty two pans!
Frequently Asked Questions
Yes. You can bake the frittata, let it cool, then cover tightly and refrigerate for up to 3-4 days before reheating. To reheat whole, let it sit at room temperature for about 20 minutes, then cover loosely with foil and reheat in at 325°F for about 20-30 minutes, until heated through. Remove the foil during the last few minutes to refresh the top.
Yes. You can freeze whole or in individual slices. Wrap the whole frittata or slices tightly in plastic wrap and then foil. Freeze for up to 2 months. To reheat a whole frittata, thaw overnight in the fridge. Heat at 325-325°F for 25-30 minutes, until heated through. For individual slices, reheat in the oven at 325-350°F for 10-15 minutes (thawed) or 18-25 minutes (frozen) or microwave at 50-70% power in 30 second increments until warmed through.
Yes, with some adjustments. Lower the baking temperature to 325-350°F. Grease individual ramekins (4-6 ounce size is best) and divide the bacon and spinach evenly among them. Fill each one about 3/4 full to allow room for puffing as they bake. Bake for 20-25 minutes or until eggs are set in the center and the frittatas are golden on top.
Spinach and Bacon Frittata
Ingredients
- 6 ounces bacon cut into bite-sized pieces
- 10 ounces baby spinach
- 1 tablespoon organic apple cider vinegar like Bragg’s
- 1 teaspoon coarse-grain mustard
- 4-5 cloves garlic minced
- 12 eggs
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ¼ cup heavy cream
- 6 ounces Gruyere cheese shredded
- 6 ounces mozzarella cheese shredded
- 1 bunch green onions chopped
Instructions
- In a heavy skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon and drain on a paper towel. Set aside.
- While the bacon is cooking, combine the apple cider vinegar and mustard in a small bowl and set aside.
- Preheat oven to 425℉. Grease a 11-12" oven-safe skillet or pie plate and set aside.
- In the pan drippings, sauté the spinach until almost wilted. Add the minced garlic and cook 30-60 seconds longer over medium-low heat until fragrant. Remove from heat and add the vinegar and mustard. Stir until combined.
- Crack the eggs into the jar of a blender and add the salt, pepper, onion powder, and heavy cream. Pulse until combined and set aside.
- When the spinach is done cooking, transfer to the prepared pan. Sprinkle with the drained bacon, making sure the ingredients are evenly distributed. Sprinkle evenly with both cheeses and then the chopped green onions. Pour the egg mixture over the bacon and spinach mixture. Bake for 25-30 minutes or until puffed and lightly golden on top and it doesn’t jiggle in the center when shaken. Remove from the oven and allow it to cool 10-15 minutes before cutting into wedges.
Notes
- Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- If you use a cast iron skillet, you don’t have to dirty two pans!
- Freeze whole frittata or individual slices wrapped tightly in plastic and then foil for up to 2 months.
- To reheat a whole frozen frittata, thaw overnight in the fridge. Heat at 325-325°F for 25-30 minutes, until heated through. For individual slices, reheat in the oven at 325-350°F for 10-15 minutes (thawed) or 18-25 minutes (frozen) or microwave at 50-70% power in 30 second increments until warmed through.
