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.
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). 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.
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!)
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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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!
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.
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.
That’s great Tricia!
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!
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!
Hi Laurie, you could definitely halve it, just adjust the cook time to suit – N x
Can I make this in a 13×9 disposable pan
You could Linda, it may not be as high, but should work fine – N x
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
Sounds amazing Cheryl!
I’ve been after a never-fail frittata recipe for years. Perfect! Aren’t cast-iron pans the best things ever?
Thank you!
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.
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.
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.