Recipe image
Recipe Finder blog

Spinach and Bacon Frittata: simple skillet to oven

Prep 10 min Cook 20 min Difficulty 2/5

Easy spinach and bacon frittata: simple skillet-to-oven method, perfect for brunch or quick weekday meals.

Why this recipe works

A quick, protein-packed frittata that uses bacon, spinach, and eggs baked to finish. It’s ideal for busy mornings, brunches, or any time you want a comforting, no-fuss dish.

Search intent: how to make a bacon spinach frittata
  • spanish
  • spinach bacon frittata
  • oven baked frittata
  • breakfast frittata
  • easy skillet recipe
  • high protein breakfast
  • bacon and egg recipe
  • weekend brunch ideas

Key takeaways

One-skillet dish with oven finish saves cleanup time.
High-protein breakfast option that reheats well.
Customize with greens or cheese for variety.

Recipe guide

A quick, protein-packed frittata that uses bacon, spinach, and eggs baked to finish. It’s ideal for busy mornings, brunches, or any time you want a comforting, no-fuss dish.

This hearty frittata comes together in one skillet and bakes to perfection.

  • One-skillet dish with oven finish saves cleanup time.
  • High-protein breakfast option that reheats well.
  • Customize with greens or cheese for variety.

Overview

A straightforward frittata combining crispy bacon, wilted spinach, and a fluffy egg custard. Suited for brunch or a fast, protein-rich weeknight dinner.

What you’ll need

Key ingredients: bacon, spinach, eggs, milk, salt, pepper, olive oil. The bacon fat adds flavor; discard excess to keep it from greasing the dish.

Cooking steps

Sauté bacon until crisp; crumble. Wilt spinach in the same pan. Whisk eggs, milk, salt, pepper. Layer spinach and bacon, pour eggs, cook briefly on stovetop, then bake at 375°F (190°C) for 10–12 minutes.

Ingredients

  • 6 slices streaky bacon
  • 2 cups packed spinach
  • 4 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in an ovenproof skillet over medium heat.
  3. Add bacon slices and cook until crisp, turning occasionally.
  4. Transfer cooked bacon to a paper towel-lined plate and crumble when cool.
  5. Leave about 1 tablespoon bacon fat in the skillet, discard excess.
  6. Add spinach to the skillet and sauté until wilted, about 1–2 minutes.
  7. In a bowl, whisk together eggs, milk, salt, and black pepper until combined.
  8. Spread wilted spinach evenly in the skillet and sprinkle crumbled bacon over it.
  9. Pour egg mixture into the skillet, shaking gently to distribute ingredients.
  10. Cook on the stovetop for 2–3 minutes until edges begin to set.
  11. Transfer skillet to the preheated oven and bake until eggs are set and lightly golden on top, 10–12 minutes.
  12. Remove frittata from oven and let rest for 3–5 minutes before slicing and serving.

FAQs

Can I use turkey bacon or a vegetarian alternative? Yes, swap in your preferred protein or omit bacon for a veggie version; adjust salt since some bacons are salty.
How many servings does this make? Typically serves 4, depending on portion size.
Can I freeze leftovers? Yes, slice and freeze in airtight containers for up to 2–3 months; reheat gently.