Spinach and Bacon Frittata
This cheesy breakfast frittata is loaded with garlicky spinach and smoky bacon, making it both kid-friendly and fancy at the same time!
Servings servings
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.
Nutrition
Calories: 511kcal, Carbohydrates: 5g, Protein: 37g, Fat: 38g, Saturated Fat: 18g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 420mg, Sodium: 1322mg, Potassium: 600mg, Fiber: 1g, Sugar: 1g, Vitamin A: 5544IU, Vitamin C: 14mg, Calcium: 542mg, Iron: 3mg
Calories: 511kcal
Cost: $10
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