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!
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🍃)
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 🙂 )
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:
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Reserve some of the bacon and spinach to sprinkle across the top;
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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.
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
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Healthy Egg Muffins – grab ‘n go brekki!
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Shakshuka (Middle Eastern Baked Eggs)
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Quiche Lorraine (must try at least once!)
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Crustless Ham & Cheese Quiche (low carb, speedy, delicious!)
And the Frittata Extended Family
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Frittata with Bacon – the father, made the traditional way (stove then oven)
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Quiche Lorraine – the French mother, with the buttery flaky crust
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Salmon Quiche – loaded with smoked salmon
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Italian Sausage Quiche – the cheeky Italian uncle
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Hash Brown Crust Quiche Lorraine – the flashy cousin with a hash brown crust
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Frittata Egg Muffins – the healthy sister
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Spanish Tortilla (Omelette) – the Spanish potato-loving aunt
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Baked Vegetable Frittata – the uncle, made the easy way (pour and bake!)
WATCH HOW TO MAKE IT
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Frittata
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:
* 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 Information:
LIFE OF DOZER
Doesn’t like being on the wrong side of the door…. always takes a peek to check out what’s going on!
Red light go go go! That would be a dangerous place to cross a st, esp if someone is having the luck I have been lately! 😂
Ugh – soup when you’re already sweating! No thanks! 😀
Are the fumes that bad, that people cover their nose and mouth?
I make frittata’s alot, esp when the eggs are on sale. I only use 3 eggs for mine and my Mom calls it a western.
Oh N, it’s going to be so exciting for you when you see Dozer!
I’m so glad you and your family had a good time. Have a safe trip home! x
He flattened me on the porch of the boarder…. and I think I owe the boarder a fresh coat of paint on the inside of her door!!! 😂
😂 He was excited and happy to see you N! x
Hi Nagi
I’m a passionate cook and am SO glad that I have found your website – receipes that are really tasty and not overly complicated.
Your trip to Vietnam sounds wonderful – when I travel I do all my own planning. Was hoping you could do a more indepth account on were you stayed (hotels) and what places along the way you found interesting.
Thank you for being you and Dozer for being so cute.
Bon Appétit Annette
Hi Annette! I will definitely share all the details of where we stayed, a list of the “must have” things to try and where to try them (because honestly, it’s just so easy when someone tells you exactly where to go to get what, isn’t it??! 😂) N x
YUMI! REALY is! You made me laugh with posts from Vietnam. Nazi vs steps in heat what were you thinking?? I would give him 05 dollars. Seems to me whole world has there expens, or Nazi story. In Europ Adriatic Coast even supermarket is changing prices two, three times a day. Morning is the cpensive NO CUSTOMERS. The same goes for fiery no return ticket so they can change price depending how many people are going in one time. Sunday EXTRASPECIAL, EXTRA HARD, TRADITION YOU REST NO TAXIS WE HAD TO TAKE PRIVATE CAR TO THE AIRPORT THREE HR DRIVE ON EMPTY ROAD. AND AIRPORT DOES NOT OPEN BEFOR FIVE AM..I JUST LAUGH IF NOT YOU WOUL CRY. TAKED WITH PINCH OF SALT ITS THERE LIVING THERE IS NO WEEKLY PAY PACKET. IN EUROP THERE WAS HEAT WAVE NO AIRCON IN HOTELS, WATER RESTRICTION DOWN THE BEACH NO SHOWERS OR DRINKING WATER. INTERESTING WAY OF LIFE. TOURIST KIOSK COULD NOT DO BOOKING PHONE WASNT WORKING. ANYWAY YOU AND US AND WE ALL SURVIVE. FRIENS DAUTHER JUST GOT BACK WAS IN SLOVENIA, BOSNA, HUNGURY AND SOME INTERESTING STORYS, HUNGURY EVERYTHING DOUBLE PRICE. THATS LIFE. JUST THINK DOZER WILL BE OVER THE MOON AND JUNE, GOOD TO HAVE SOMEONE WAITING FOR YOU. HAVE GOOD REST.
Ahh the joys of travelling, right Vera!! Sounds like you had some adventures!! 😂
Hi Nagi, I hope you had a wonderful vacation! I was so fascinated by this frittata that I forgot to look at Dozer first!!! I make frittatas on the stove top and then put them under the broiler just long enough to melt the cheese and cook the top of the eggs but I really like the idea of baking the frittata and skipping the broiler. I like to add mushrooms to my frittatas and a tad more cream than you use, as I prefer a quiche like texture vs. scrambled eggs. Enjoy your reunion with Dozer. I’m sure he missed you even though he was having fun (and romance) at the kennel. Have a great weekend!
Oooh YES to mushrooms! I was tossing up whether to share this or my mushroom one, I love using the giant ones and putting them across the top, it looks so pretteeeeee!!! 🙂 N x
Hi Nagi! This is SO much easier for a crowd! No standing over a stove while everyone else is having fun. Another plus is it can be changed up so easily; ham and brocolli comes to mind although spinach and bacon would be my first choice! I always use the bacon fat in a recipe if possible; if not I put it in a jug and save it for future use.
I was wondering if I was odd for keeping a jar of bacon fat in the fridge!!! I just keep adding to it, so it’s kind of never ending 🙂 I should watch for the shelf life though, I guess it goes off eventually – though at the rate I use it, I probably don’t have to worry! Give G a hug for me please! N x
Thanks for your regular holiday updates, most enjoyable. The lovely Dozer will be pleased to see you back home. 👏🏽👏🏽
Frittatas are good to have in the recipe repertoire – makes a meal in no time and feeds a crowd. Yippee!!
Welcome home!!
Thanks Mary!! Got back yesterday and had a good sleep in today, still on Vietnam time! 😂
Hi Nagi. I can’t begin to tell you how much pleasure I get from receiving your emails daily! Thank you SO very much. Is it okay to freeze the frittata in separate slices for future use? BTW, I absolutely love Dozer and look forward to seeing him every day.
Hi Linda! I’m so glad you are enjoying my emails! I haven’t tried freezing it but it should freeze just fine. Scrambled eggs and quiche freeze fine so I see no reason why it shouldn’t. Just be mindful of the add ins you use if you use things other than what I have done – watery vegetables like tomato might make the frittata split when it defrosts (but recipe as is would be ideal for freezing!) N x
you call this a “make-ahead” recipe – how far ahead can you make it and can you make it ahead in an iron skillet? Also, you say it will keep for days – how do you reheat it?
THX
Hi Carol! I cook it then eat it for even 5 days after cooking it! It keeps perfectly in the fridge and I reheat it in the microwave 🙂 I’ve updated the notes for this information! N x
You refer this as being a “make-ahead” recipe, so how do you do that? and how far ahead can you make it. You also say it keeps for days and days – how do you reheat it?
Hi Nagi,
Happy you had so much fun in Vietnam! Thanks again for sharing those post cards. Vietnam really does look and sound like an interesting yet exciting place to visit. Hopefully one day soon for me.😊
Do enjoy the rest of your fun-filled vacation and safe return trip. Dozer will be so OVERLY EXCITED!😂
Hugs …😊
Thanks Gail! It really was an amazing place, I had a great time 🙂 But HOT! I would recommend going in their winter! N x
This comes just in time for the World Egg day! 😉
SURELY YOU LIE!! There is no such thing!! 😂😂😂😂
Nagi, I ALWAYS save my bacon fat – or use it in what I’m cooking. My mother always started her dinners by cooking an onion in bacon fat, which made our house smell better than any other one. I never knew any other way until after I left home.
A note on your postcard from Vietnam: the locals still call Ho Chi Minh City Saigon. So why not the rest of us?
That they do Susan! 🙂 PS Your mother would be proud of me – I’ve got a tub of bacon fat in the fridge I keep adding to!!
😊 Me, too (with the bacon fat).
Nagi, I loved following your inserts of Vietnam! We love it there, and the coffee is the best we have tasted in the world ( so far) and the bread rolls! Which hotel did you stay in at Hoi An? We are thinking of going back, not just for the coffee , but mainly :). I am sure Dozer will be over the moon to see you come home. Thanks for the great recipes
VIETNAMESE COFFEE!! Cafe Sua dha! I swear I could taste something coconut or pandan in it, I am sure that’s what made it so good! I’m going to do some reading up on it 🙂 We stayed at a place called Victoria Hotel in Hoi An. It was on the beach. It’s a bit posh but we got a great deal on rooms which even had ocean views though there was no way that was in our budget!!! The rooms are GIGANTIC – a family of 4 could easily fit in each room!! I am going to do a full post listing where we stayed and foodie recommendations too. Thought it might be useful!! N x 🙂
I love the way you do things as they are so less.
Thank you Doris! N x
I love your videos.
Everything I need, nothing I don’t need.
Frugal.
Blessings
Hunter
Thank you Hunter! I am glad you are enjoying my recipes! N x