Make Ahead

Earthy Herb Spinach and BaconĀ Frittata

March 11, 2010
0 Ratings
  • Serves 4-6
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • JennT1981
  • hyphenhermann

2 Reviews

hyphenhermann March 11, 2010
In step 5, is this where you're cooking the onion and garlic? Are you also cooking the herbs and spinach or just stirring them into the egg mixture?
JennT1981 March 12, 2010
Oh my, thanks for bringing my mistake to light so I was able to change it.
Happy Cooking!