Bacon Spinach Tomato Frittata Recipe
This Bacon, Spinach, Tomato, and Swiss Frittata is a savory and satisfying breakfast or brunch dish. Packed with crispy bacon, fresh spinach, sweet grape tomatoes, and melted Swiss cheese, it’s baked to golden perfection in a rich egg custard. Perfect for a hearty meal to start your day or a light dinner option, this frittata combines simple ingredients with an easy baking method.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Meat and Vegetables
- 8 oz. bacon, chopped (8 slices)
- 3 oz. fresh spinach, roughly chopped (3 packed cups)
- 1 cup grape tomatoes, halved
Egg Mixture
- 8 large eggs
- 1/4 cup half and half
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- Salt and freshly ground black pepper, to taste
Dairy
- 2/3 cup (2.8 oz) shredded Swiss cheese
Other
- Butter (for greasing the pie dish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Butter a 9 to 10-inch deep pie dish thoroughly to prevent sticking and set it aside.
- Cook the Bacon: Place the chopped bacon in a 12-inch non-stick skillet over medium-high heat. Cook, tossing frequently, until the bacon is browned and crisp; this usually takes about 6 to 10 minutes.
- Drain Bacon Fat: Transfer the cooked bacon to a plate lined with several layers of paper towels to drain excess grease. Leave 1 tablespoon of the rendered bacon fat in the skillet; you may reserve or discard the rest.
- Sauté the Spinach: Return the skillet with the reserved bacon fat to medium-high heat. Add the fresh spinach and sauté briefly just until wilted, about 15 to 30 seconds. Then transfer the spinach to the plate with the bacon.
- Mix the Egg Base: In a large mixing bowl, whisk together the eggs, half and half, onion powder, and garlic powder until well combined. Season the mixture with salt and freshly ground black pepper to your taste preferences.
- Combine Ingredients: Add the cooked bacon, halved grape tomatoes, sautéed spinach, and shredded Swiss cheese to the egg mixture. Toss gently to distribute all ingredients evenly.
- Bake the Frittata: Pour the combined mixture into the prepared buttered pie dish. Bake in the preheated oven for about 30 to 35 minutes, or until the frittata is just set and slightly golden on top.
- Serve: Allow the frittata to cool slightly, then cut it into wedges and serve warm for a delicious meal.
Notes
- You can substitute half and half with whole milk or cream depending on desired richness.
- For a vegetarian version, omit bacon and consider adding mushrooms or bell peppers.
- The frittata can be made ahead of time and reheated gently in the oven or microwave.
- Adjust salt carefully, especially if your bacon or cheese is already salty.
- Ensure not to overcook the spinach to keep its bright green color and fresh flavor.
