Bacon, Tomato, Spinach Frittata

What is a frittata? A cheesy, eggy, mixture of anything in your fridge! As long as you have eggs on hand, you can have a frittata in less than an hour! Obviously we have eggs! Clearly we have all kinds of meats and veggies! Now all we have to do is keep it simple!

Without a doubt, once you make this, it will be a fan favorite! And let your family in on the fun! Unlike making pancakes, where there are exact measuring, a frittata can be a little of this, and a little of that. So make 2 and let the fam pick the add ins!





Bacon, Tomato, Spinach Frittata


Bacon, Tomato, Spinach Frittata

Bacon, Tomato, Spinach Frittata

  • Author: the_perksofbeingus
  • Prep Time: 25 minutes
  • Cook Time: 28 minutes
  • Total Time: 53 minutes
  • Yield: 8 servings 1x





Egg Base:

  • 10 Large Eggs
  • 3 Tablespoons Sour Cream
  • 8 grinds fresh ground pepper

Ingredients for the add ins:

  • 20 cherry tomatoes sliced in half (heirloom, if you can find them!)
  • 10 slices bacon, sliced into small strips, and fried (We had some already in our fridge, cooked!)
  • 6 oz. fresh spinach, roughly chopped
  • Β½ cup freshly grated sharp cheese (don’t buy pre-grated!)
  • Β½ cup freshly grated gouda
  • 2 tablespoons butter

Cheddar Cheese


Pint of cherry tomatoes

  • Heat oven to 375 F
  • Slice tomatoes, in half, sprinkle with salt, and allow to sit
  • Using a 12 inch cast iron skillet, fry the bacon, drain, set aside.
  • Whisk eggs, sour cream, & pepper
  • Wipe out the bacon drippings, and add butter to cast iron, and heat up
  • Pour in 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!



A well seasoned cast iron is the best pan to use for a frittata.

  • Category: brunch
  • Cuisine: American

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