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Home Egg Recipes

Frittata

By:Nagi
Published:12 Oct '18Updated:25 Mar '21
65 Comments
Recipe v Video v Dozer v

Just a touch of milk will make your Frittata extra soft and custardy on the inside. Make this frittata recipe with your add-ins of choice, though in my world, bacon tops the list!

Great way to make breakfast for a crowd and a make ahead, protein rich meal you can keep for days and days. Also see Baked Frittata – no stove required!

Overhead photo of Frittata with Bacon and Spinach in a black skillet, fresh out of the oven

Frittata recipe

This frittata recipe will be familiar to many of my friends.

It is what I make when I’m cooking brunch for a group of people or when I don’t have enough bacon to go around for everyone. It makes me feel like I’m getting a quiche fix – but far healthier because it’s devoid of that buttery crust, nor loaded with cream.

And if I skip the bacon and cheese and make this with just veggies and perhaps the teeniest sprinkle of parmesan or feta, it is also a terrific low calorie meal that’s high in protein.

But here, today, I’m sharing my favourite way to make frittata – with bacon. (And spinach🍃)

Slice of Frittata with Bacon and Spinach on a plate with a side of salad, ready to be eaten

Bacon fat = extra flavour!

When you cook with bacon, always try to find a way to use the bacon fat in the recipe. Otherwise, you’re throwing away free flavour!

So in this recipe, I cook the bacon in the same skillet that I use to make the frittata.

TIP: Use a well seasoned skillet OR a non stick pan. You’ll cry if your frittata gets stuck! (Though if it does, just leave it for 5 minutes and it will sweat off the pan 🙂 )

Bacon and eggs for frittata

How to make frittata

Nothing ground breaking here – an egg mixture with a touch of milk (really, it makes it a bit more custardy). If you want it richer, like a Crustless Quiche, use cream instead of milk.

Cook the bacon (I like to add garlic too), wilt some spinach.

Then what I do next might be a little different to the usual frittata recipe – no big deal so it’s not critical, it’s a personal preference:

  • Reserve some of the bacon and spinach to sprinkle across the top;

  • Layering – Pour in some of the egg mixture, sprinkle with cheese, top with remaining egg, sprinkle with more cheese and top with reserved bacon and egg.

I just find this layering technique disperses the add-ins better throughout the frittata (rather than sinking to the bottom). Plus it looks nicer when you can see some of the bacon and spinach on the surface.

Some frittata recipes say to pour all the egg mixture in and gently mix it in the pan. The problem with this is that this can cause the frittata to stick to the base of the pan. It’s safer (I think) not to mix – also prevents the frittata from becoming discoloured when browning on the base of the pan mixes in.

How to make Frittata

I like to bake frittata in the oven because I feel like it cooks it through more evenly than popping it under the broiler/grill.

Having said that though, I have made frittata many times just on the stove. It’s a terrific breakfast for camp outs – so much easier than making loads of bacon and eggs for everyone when you only have one portable stove!

I’ve popped stove top directions in the recipe notes – it involves flipping and it looks totally pro when you do it. 😂 – Nagi x


MY FAVOURITE BREKKI/BRUNCHY EGG RECIPES

  • Healthy Egg Muffins – grab ‘n go brekki!

  • Shakshuka (Middle Eastern Baked Eggs)

  • Caprese Baked Eggs

  • No Washing Up Ham Egg Bread Bowls & Ham Egg Pockets

  • Quiche Lorraine (must try at least once!)

  • Crustless Ham & Cheese Quiche (low carb, speedy, delicious!)

  • A classic Omelette or a Fluffy Egg White Omelette

Overhead photo of Frittata with Bacon and Spinach in a black skillet, fresh out of the oven ready to be served

And the Frittata Extended Family

  • Frittata with Bacon – the father, made the traditional way (stove then oven)

  • Quiche Lorraine – the French mother, with the buttery flaky crust

  • Salmon Quiche – loaded with smoked salmon

  • Italian Sausage Quiche – the cheeky Italian uncle

  • Hash Brown Crust Quiche Lorraine – the flashy cousin with a hash brown crust

  • Frittata Egg Muffins – the healthy sister

  • Spanish Tortilla (Omelette) – the Spanish potato-loving aunt

  • Baked Vegetable Frittata – the uncle, made the easy way (pour and bake!)


WATCH HOW TO MAKE IT

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Overhead photo of Frittata with Bacon and Spinach in a black skillet, fresh out of the oven

Frittata

Author: Nagi
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Breakfast, Brunch
4.95 from 18 votes
Servings8
Tap or hover to scale
Print
  • 87
Recipe video above. A great frittata is a thing of beauty! Great for feeding a group , or a make ahead meal for breakfast, lunch and dinner. Soft and custardy on the inside, this is one of those recipes that's great to adapt to whatever add ins you want. See notes for STOVE ONLY version.

Ingredients

  • 10 eggs
  • 2 tbsp milk (any)
  • 1/2 tsp salt and pepper
  • 1 tsp oil
  • 300 g / 10oz bacon , chopped
  • 2 garlic cloves , minced
  • 1 tbsp / 15 g butter
  • 2 big handfuls baby spinach
  • 1 1/2 cups / 150g mozzarella cheese , shredded (or other melting cheese)

Garnish (optional):

  • More cooked chopped bacon and spinach, for garnish as pictured

Instructions

  • Preheat oven to 180C/350F.
  • Whisk eggs, milk, salt and pepper.
  • Heat oil in a well seasoned skillet or non stick pan (about 26cm / 11") over medium high heat.
  • Add bacon and cook until almost golden.
  • Add garlic and cook for 30 seconds.
  • Add spinach and toss until just wilted - bacon should now be golden.
  • Turn heat down to medium. Remove about 1/3 of the bacon spinach into a bowl (for topping).
  • Add butter into the pan and swirl/spread across base of the pan.
  • Pour in about 2/3 of the egg mixture. Scatter over half the cheese, then pour over remaining egg mixture.
  • Scatter over reserved bacon and spinach, then cheese.
  • Cook for about 3 minutes until the sides are just set but not golden - check with knife.
  • Transfer to oven and cook for 8 minutes until the centre is just set and the cheese is melted on top.
  • Rest for a few minutes then slice and serve.

Recipe Notes:

1. General notes:
* A touch of milk helps make the texture of the frittata a bit more custardy. Not the end of the world if you don't have it. Cream also works.
* Tip: If your frittata is stuck, leave for about 5 minutes and it will sweat off. But generally, it's better to ensure your cast iron skillet is well seasoned - or use a non stick pan!
* Can also cook under the broiler/grill for about 5 minutes. I prefer the oven for a slightly more even cook (broiler cooks top faster)
* NO OVEN? No problem! Cook on medium low on the stove with a lid on for about 6 minutes until sides are well set. Slide onto a plate, then place the skillet upside down over the plate. Then flip the plate and skillet and return to the stove. Slide onto plate when cooked! I make frittatas when I go camping for my friends and this is how I do it on a portable stove or even over fire.
2. Storage - Leftovers keep for up to 5 days in the fridge. I simply reheat in the microwave.
3. Nutrition per serving.
Nutrition Facts
Frittata
Amount Per Serving
Calories 285 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g56%
Cholesterol 244mg81%
Sodium 562mg24%
Potassium 157mg4%
Carbohydrates 1g0%
Protein 15g30%
Vitamin A 505IU10%
Vitamin C 0.2mg0%
Calcium 133mg13%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 285cal (14%)Carbohydrates: 1gProtein: 15g (30%)Fat: 23g (35%)Saturated Fat: 9g (56%)Cholesterol: 244mg (81%)Sodium: 562mg (24%)Potassium: 157mg (4%)Vitamin A: 505IU (10%)Vitamin C: 0.2mgCalcium: 133mg (13%)Iron: 1.2mg (7%)
Keywords: Frittata
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65 Comments

  1. Emily says

    December 29, 2022 at 9:41 pm

    5 stars
    Great quick dinner with the Christmas ham for 7 adults & kids. Everyone loved it.

    Reply
  2. Aari says

    December 21, 2022 at 9:32 am

    Can you make this recipe in a mini muffin tray?

    Reply
  3. Carol says

    October 19, 2022 at 1:09 pm

    5 stars
    Brilliant! I made this for my husband’s on-the-go breakfast..Thank you, Nagi!

    Reply
  4. Terry says

    July 28, 2022 at 4:37 am

    5 stars
    Really tasty and very easy to make

    Reply
  5. Sophia says

    May 24, 2022 at 12:56 am

    5 stars
    10/10! Would definitely make this again. I made it without changing the serving and it was delicious! Eating it now after a few days and it is even more soft and custardy. I used parmesan instead of mozzarella because it was all I had. I probably should’ve toned down the salt a bit. I also added some mushrooms! Delicious as always 🙂

    Reply
  6. Anna says

    May 14, 2022 at 9:02 pm

    5 stars
    You do the best recipes!! The way you explain them, add notes and suggestions. So user friendly. You’re always my go-to site for recipes. Thank you!

    Reply
    • Nagi says

      May 15, 2022 at 5:51 pm

      Woo hoo Anna!! Thank you – I am glad that you enjoy my recipes!! N x

      Reply
  7. Gerlinde Martens says

    April 8, 2022 at 7:37 pm

    I love your recipes & the way you explain the methods you use.

    Reply
    • Nagi says

      April 8, 2022 at 7:49 pm

      Thanks Gerlinde! I like to try to make them as foolproof as possible! N x

      Reply
  8. Katrina says

    August 11, 2020 at 8:58 pm

    5 stars
    Simply delicious
    The research done by you Nagi gives us basic cooks the momentum to persevere in our own cooking confidence.
    Thank you.

    Reply
  9. Karyn Kong says

    March 2, 2020 at 11:07 am

    Made this, so easy, so tasty. Was slightly too salty so maybe next time I will not add salt into the frittata but add to taste when eating. The bacon can obviously vary in saltiness so it does make it hard to get it right. Another great recipe Nagi, thank you so much.

    Reply
  10. Tricia says

    November 10, 2019 at 9:13 pm

    5 stars
    I have made this before and enjoyed it but now I have moved from France to Ireland and can now buy good bacon and wow what a difference, it was
    so good, a really lovely frittata, thanks Nagi.

    Reply
    • Nagi says

      November 11, 2019 at 5:40 pm

      That’s great Tricia!

      Reply
    • TIM says

      July 12, 2020 at 6:35 pm

      Is this suitable to freeze?

      Reply
      • Tricia says

        July 12, 2020 at 10:56 pm

        I haven’t tried but generally a Frittata will freeze well just defrost throughly before reheating.

        Reply
  11. Belinda Cohen says

    November 3, 2019 at 6:25 pm

    Terrific recipe. I used it as a guide and put my husbands choice of bacon, mushroom, zucchini and tomato. I only used 6 eggs for the two of us. Baked in the oven and turned it to grill to finish off the top. Delicious!

    Reply
  12. Laurie says

    June 26, 2019 at 8:43 am

    Would the recipe “change” in your opinion if I halved it? I would like to make ahead and reheat in the AM…suggestions to make sure it tastes as good as looks freshly made?
    Thanks so much!

    Reply
    • Nagi says

      June 26, 2019 at 8:41 pm

      Hi Laurie, you could definitely halve it, just adjust the cook time to suit – N x

      Reply
  13. Linda gen says

    May 3, 2019 at 1:55 pm

    Can I make this in a 13×9 disposable pan

    Reply
    • Nagi says

      May 4, 2019 at 2:40 pm

      You could Linda, it may not be as high, but should work fine – N x

      Reply
  14. Cheryl says

    May 2, 2019 at 6:33 pm

    5 stars
    Made this tonight. Well not really THIS, because I wanted to use up some cooked baby potatoes and broccoli… but I followed the method … and it is absolutely perfect. Bacon, taters, broccoli, Parmesan. Divine. Xxx

    Reply
    • Nagi says

      May 3, 2019 at 11:13 am

      Sounds amazing Cheryl!

      Reply
      • Cheryl says

        May 3, 2019 at 12:18 pm

        I’ve been after a never-fail frittata recipe for years. Perfect! Aren’t cast-iron pans the best things ever?
        Thank you!

        Reply
  15. Jean B says

    January 19, 2019 at 10:01 am

    Nagi here is a recipe that I consume – y-e-s only 1 carb.and no sugar. The only problem is that due to my husband’s medication he can’t eat spinach so what do you suggest that I use in it’s place.
    Love seeing all Dozer’s photo’s.
    Give him a doggie hug from us.
    Have a great day,
    Jean B.

    Reply
    • Nagi says

      January 19, 2019 at 12:23 pm

      Hi Jean, you could use anything – the sky’s the limit. Can he eat kale? Any other greens would work well here, or you can simply leave out.

      Reply
      • Jean Burdon says

        January 21, 2019 at 3:49 pm

        Thanks for that info Nagi. Green veges seem to be out. It’s a nightmare.
        Will try it with other veges or leaving them out also.
        Many thanks,
        Have a great day.
        Jean.

        Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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