Bacon Potato Spinach Frittata

This frittata recipe is my go-to solution for quick, hearty meals that use up odds and ends in the fridge. It is packed with crisp bacon, creamy potatoes, savory cheese, and tender spinach all bound together with custardy eggs. Whether you need a fuss-free brunch option or a fast weeknight dinner, this dish delivers comfort and flavor in every bite.

I discovered frittatas during a weekend brunch marathon with friends. Now they are my lifesaver when I have hungry people to feed and just a few staples on hand.

Ingredients

• Thick cut bacon: offers a smoky crunch and richness choose bacon with good marbling and thickness for best flavor
• Yukon gold potatoes: bring a creamy texture and slight sweetness pick small firm potatoes without green spots
• Garlic: gives depth of flavor fresh cloves always beat pre minced
• Fresh thyme: adds earthy herbal notes pick bright green sprigs with no wilting
• Gruyère Fontina or cheddar cheese: gives a melty gooey finish opt for block cheese and shred by hand for best melt
• Large eggs: hold everything together buy pasture raised if possible for vibrant color and taste
• Heavy cream: makes the eggs exceptionally tender and rich use full fat for a true custard effect
• Kosher salt and black pepper: enhance all the flavors use flaky salt for finishing if you like
• Baby spinach: provides a fresh layer of greens pick crisp tender leaves for fastest wilting

Step-by-Step Instructions

Prep the Ingredients:

Dice the thick cut bacon into even pieces for consistent cooking. Peel and thinly slice the potatoes to ensure they cook through evenly. Mince the garlic cloves for quick flavor release. Strip leaves from fresh thyme until you have about two teaspoons. Grate the cheese using the large holes of a box grater for ideal texture.

Heat the Oven:

Place a rack in the center of your oven and preheat it to 400 degrees Fahrenheit. This even heat ensures that your eggs set up gently.

Whisk the Eggs and Cream:

In a medium or large bowl crack six to eight large eggs. Add in the heavy cream and half of the kosher salt then whisk until fully blended and slightly frothy for a smooth custard base.

Cook the Bacon:

Add the bacon to a cold nonstick or cast iron skillet. Set it over medium high heat. Let the bacon render and crisp up for eight to ten minutes stirring now and then. Once crisp remove with a slotted spoon and drain on paper towels pouring off extra fat but leaving about two tablespoons for flavor. If omitting bacon use oil instead.

Sauté the Potatoes in Bacon Fat:

Return the pan to medium heat. Scatter the sliced potatoes in an even layer seasoning with black pepper and the remaining kosher salt. Let them cook undisturbed for four to six minutes stirring occasionally until they are tender and lightly browned.

Wilt the Spinach with the Garlic and Thyme:

Add minced garlic and fresh thyme directly to the pan. Immediately add the baby spinach using a spatula to stir until spinach wilts completely in thirty to sixty seconds. Return the crisped bacon to the skillet and stir everything together for even distribution.

Add the Cheese:

Spread all the vegetables and bacon into a smooth layer. Sprinkle the grated cheese evenly across the top so it starts to melt from the heat of the pan.

Pour the Egg Mixture Into the Skillet:

Pour your egg and cream mixture gently over the vegetables and cheese. Tilt the pan as needed to ensure the eggs cover everything. Allow the edges to just begin setting about one to two minutes.

Bake the Frittata:

Transfer the skillet to the preheated oven. Let it bake eight to ten minutes until the eggs are set in the middle. Test by making a small slit in the center if no raw egg flows the frittata is done. For a crisp top place under the broiler for one or two minutes at the end.

Cool and Serve:

Remove the pan from the oven and let the frittata cool for about five minutes. This rest makes slicing easier. Cut into wedges and serve warm or at room temperature.

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The Gruyère cheese is my favorite touch because it melts into tiny pools of flavor and gives the frittata a nutty depth. My family always asks for extra cheese after their first bite which makes this recipe a special staple at our weekend breakfasts.

Storage Tips

Keep leftover frittata slices in an airtight container in the refrigerator for up to four days. You can reheat individual slices in the microwave or gently warm them in a skillet over low heat to restore some crispness. For longer storage freeze individual portions tightly wrapped and reheat straight from the freezer for quick snacks.

Ingredient Substitutions

Swap out the bacon for diced cooked ham or omit meat entirely for a vegetarian version. Any leafy green such as kale or chard works in place of spinach though you may need to cook them a bit longer. Feel free to mix up the cheeses or toss in sun dried tomatoes roasted bell peppers or leftover cooked veggies for variety.

Serving Suggestions

Enjoy this frittata as a stand alone dish or pair it with a simple green salad for a wonderful brunch. It is also delicious at room temperature with a slice of sourdough or tucked into a sandwich for lunch. When serving a crowd cut the frittata into small squares and offer as an appetizer.

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Cultural and Historical Context

The frittata has roots in Italian cuisine originally seen as a way to stretch a few ingredients into a satisfying meal. Unlike traditional omelets it is cooked slowly and finished in the oven rather than solely on the stovetop. This forgiving technique makes it popular for home cooks around the world who need to improvise with what they have.

Recipe FAQs

→ Can I make this without bacon?

Yes, simply substitute oil for bacon fat and proceed with the same steps, omitting bacon.

→ What cheese works best?

Gruyère, Fontina, or cheddar melt well and add creamy richness. Choose your favorite based on taste.

→ How do I know when the eggs are set?

Cut a small slit in the center; if no raw egg seeps in, the dish is ready to serve.

→ Can I add other vegetables?

Yes, feel free to include mushrooms, tomatoes, or bell peppers for extra flavor and color.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container for up to four days. Reheat gently to serve.