If you’ve spent any time at all hanging around this blog you’ll know that I love frittata. Just like the omelet, frittatas offer a nearly unlimited choice of ingredients and variations on a theme. Anything this versatile should be celebrated, and I do every time I’m offered the chance. This time was no different.
This dish features some of the ingredients I had lying about the fridge in need of usage. The spinach was nearing the end of its days, the feta was getting close to expiration and the bacon… Well, let’s just say what wasn’t used here went to the local trash collector. They say that necessity is the mother of all invention. In this case, necessity was the mother of inspiration, and I thank her profusely for the nudge.
Regardless of the nudge from my cooking muse, I wasn’t too sure this particular combination was going to work well. I shouldn’t have worried. The salty taste of the bacon played incredibly well with the deep, rich flavor of the feta and the spinach just served to tie everything together into something amazing. If you happen to have this combination of ingredients around, I highly recommend you give it a shot.
Spinach Bacon and Feta Frittata Recipe
Spinach Bacon and Feta Frittata Recipe
Ingredients
- 6 eggs
- 8 oz. fresh spinach
- Approx 3/4 cup crumbled feta cheese
- Approximately 1/2 lb bacon, chopped
- Salt and pepper to taste
- 6 tbsp milk
- 4 tbsp extra virgin olive oil
Instructions
- Preheat oven to 425°F
- Heat a large skillet over medium heat. Add bacon and cook, stirring often, until cooked through, approximately 10 minutes.
- Remove bacon from skillet with a slotted spoon or skimmer, reserving grease in the pan, and set aside on a paper towel to drain.
- Add spinach by handfuls and allow to wilt down. Continue adding spinach by the handful, stirring frequently, until all spinach has been added and is wilted. Remove spinach from pan and place with the bacon.
- Remove bacon grease from skillet and discard. Add olive oil to skillet and return to heat.
- In a large bowl, beat eggs and milk together. Add the cheese and all remaining ingredients, mix well. Pour mixture into skillet and allow to sit over the flame until eggs begin to bubble. Place skillet in oven and cook until eggs are set and have tripled in volume, (They will look “Poofy” and slightly brown on top.) approx 15 minutes.
- Let rest for 5 10 minutes and serve in wedges.
- Share and enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 394Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 241mgSodium: 967mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 23g
I don’t think I can find anything I’d like to change, this was simple, elegant, beautiful and tasty. Of course, I’ll have to do something differently the next time I make a frittata, I just can’t help myself!
Links to other recipes like this:
- Spinach Frittata Recipe, from Simply Recipes
- Spinach and Mushroom Frittata, from US!
- Spring Frittata with Peas, Leeks and Zucchini Recipe, from Ms. Adventures in Italy
- Farfalle Frittata, also from US!
Thanks for dropping by our kitchen. We're dishing up great food, some laughs and a really great cup of coffee. 
Chef,
frittata is more a method than a recipe, really. Just like its cousin the omelet, as long as you can (properly) cook an egg, you can pretty much throw whatever you like at these little gems, and I plan on throwing everything I can at ’em!
Great ‘recipe’, Jerry! I also love frittata, and this one cleans out the ‘fridge – what more could you ask for?!
-Chef
Eve,
It can be done, but I doubt it would taste quite the same. If you do try it, use a few extra eggs. Be sure to let me know how it goes!
Lydia,
I agree, I haven’t found a bad combination yet.
Oh yum, this looks good, but can I use just egg whites fo this recipe instead of the whole egg or would that take away from it?
Frittatas are my favorite way to clean out the fridge. It’s always impossible to make a bad combination of ingredients.
if u like so much frittatas and italian recipes, try the pasta alla carbonara… yummmmy it’s so good! if you want u can find the recipe here: pastacarbonara.wordpress.com. cU
I’ve made this frittata 5 times now, and it’s a hit! I skip the oven, though, and do it all on the stovetop in an interlocking pan; I’ve found it makes it fluffier, as well as being easier to monitor when the kids are hanging off your leg :) Thanks for the post!
@Savage,
Hey, the omelet pan works, too!
I just made it yesterday with some diced Roma tomatoes thrown in. It totally made the recipe. I think it was the slight acidity that did it; sort of rounded out the flavors of the feta and bacon.
I happen to have romas hanging out. may just have to give that a shot. Thanks for the tip!
You set the bacon and spinach aside and never put them back in. Or are the considered “remaining ingredients?”
Yes, it’s considered part of the “remaining ingredients”. I should probably rewrite that last bit and make it more clear
I made this tonight, with the addition of some sliced leftover baby potatoes. It was good, but next time I’ll follow my instinct and wilt the spinach in a dry pan instead of frying it in bacon grease. It absorbed too much grease. Slick spinach — not nice.
I’m looking forward to making this tomorrow night! Do you think it would translate well to a quiche?
Kelly,
I don’t see why not. it would definitely add a dimension
I made this last night and it was awesome! It was a clean-out-the-fridge affair. I had some jalapeno bread that I threw in there as well, but I think it would have just as excellent without it. The picky eater in my life had THIRDS. I consider that a win. Thanks for the recipe!
Found this recipe today. It was delicious! Notice comments are pretty dated but may be this will revive notice to a great baseline recipe to do / add / revise as needed for your dietary needs for a delicious frittata.
Thank you!
Amy