Hey there, foodies! Today, we’ve got a treat in store for you – a mouthwatering Spinach Frittata that’s not only incredibly delicious but also super flexible. Made entirely in a trusty cast iron pan, this dish brings together the perfect combo of spinach, bacon, tomatoes, cheese, potatoes, and eggs, creating a symphony of flavors that’s simply irresistible.
The best part? This recipe is incredibly forgiving, making it the perfect solution for those “what’s in my fridge” moments. Whether you’re looking for a hearty breakfast, a quick lunch, or a satisfying dinner, this Spinach Frittata has got you covered.
No need to stress about having the exact ingredients – just raid your fridge, and you’ll find plenty of options to swap in! This dish embraces creativity, allowing you to customize it to your heart’s content. Got some leftover veggies from last night’s dinner? Toss them in! Extra cheese? Yes, please! The more, the merrier.
In this blog post, we’ll take you on a culinary journey, sharing our simple step-by-step guide to creating this delightful frittata in your trusty cast iron pan. You’ll be amazed at how easy it is to whip up a satisfying meal that pleases everyone at the table.
So, whether you’re a seasoned home chef or just starting to explore your cooking skills, get ready to impress yourself and your loved ones with this incredible Spinach Frittata. It’s time to let your creativity shine and embrace the joy of cast iron cooking.
Spinach Frittata with Bacon & Tomatoes
Ingredients
Egg Base:
- 10 Eggs Large
- 3 Tablespoons Sour Cream
- 8 grinds pepper
Ingredients for the add ins:
- 15 cherry tomatoes
- 10 slices bacon sliced into small strips, and fried (We had some already in our fridge, cooked!)
- 3 potatoes cubed
- 1 red onion chopped
- 1 red pepper chopped
- 6 ounce spinach roughly chopped
- ¼ cup Feta cheese buy the block, and then crumble it
- 2 tablespoons butter
Instructions
- Heat oven to 375 F.
- Using a 12 inch cast iron skillet, fry the bacon, drain, set aside.Remove any excess bacon grease, leaving just enough to coat the pan. Add cubed potatoes, and spread out in pan. Salt and pepper them, and allow to brown. After about 5 minutes or so, turn potatoes over, and season again. Cover the pan with a lid, to allow potatoes to steam to cook through. This may take another 5010 minutes. Test potatoes for doneness when fork goes through easily.
- While potatoes are frying, whisk eggs, sour cream, & pepper in a large glass bowl with a pour spout. Set aside.
- When potatoes are done, add in the egg mixture.
- Let cook for 1 minute, do not stir
- Sprinkle cheddar cheese over egg mixture
- Sprinkle bacon in next
- Add spinach, pushing down into egg mixture
- Sprinkle gouda cheese over spinach
- Arrange the tomatoes on top, cut side down
- Season with several grinds of black pepper
- Bake for 25 minutes, turning half way thru
- When golden brown, and eggs are slightly firm remove from oven
- Allow to sit for at least 5 minutes
- Can be served warm, and delicious cold next day in lunch!
Notes
Nutrition