Make Ahead

Earthy Herb Spinach and BaconĀ Frittata

March 11, 2010
Author Notes

In our home frittatas and quiche are always a real easy way to use up ready-to-use ingredients as well as left-overs. Although our little girl loves most foods these creations are still simple ways to get the good healthy stuff in her! —JennT1981

  • Serves 4-6
  • 6 eggs, beaten
  • 1/3 cup milk
  • 4 slices bacon, diced
  • 10 ounces frozen spinach, thawed and squeezed
  • 2 cloves garlic, minced
  • 1/4 cup red onion, finely chopped
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh sage, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup mozzarella, shredded and divided
  • 1 cup sharp cheddar, shredded and divided
In This Recipe
  1. Preheat oven to 350 degrees.
  2. In a large bowl combine eggs, milk and half of each cheese; beat together and set aside.
  3. Heat a large ovenproof non-stick skillet over medium high heat and add bacon.
  4. Cook until crisp, stirring often, about 5 to 7 minutes. Remove with slotted spoon and drain on paper towel; set aside.
  5. To same skillet add spinach, garlic, red onion, rosemary, sage, salt and pepper. Cook stirring frequently about 3 to 5 minutes.
  6. Reduce heat to low and pour in egg mixture, gently stirring to evenly combine ingredients.
  7. Let cook just until edges begin to set, about 4 to 6 minutes.
  8. Place skillet in preheated oven and continue to cook about 15 minutes longer, until a knife comes clean when entered into the center.
  9. Top with remaining cheese the last 5 minutes of cooking to brown lightly.

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