Baked Frittata 

Ingredients

• 6 slices Bacon (cut into bite‑size pieces)
• 1 medium Onion (finely diced)
• 4 cups Fresh Spinach (packed, roughly chopped)
• 1 cup Cherry Tomatoes (halved)
• 1 cup Sharp Cheddar Cheese (shredded)
• 8 Large Eggs (room temperature)
• 2 tablespoons Water
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Olive Oil (optional – used only if skillet is dry after bacon)

Instructions

1. Prep All Ingredients

   Slice the bacon into bite‑size pieces, dice the onion, halve the cherry tomatoes, shred the cheddar, and set everything in separate bowls.

   Time: PT5M

2. Cook Bacon

   Heat the skillet over medium‑high heat. Add the bacon pieces and fry until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.

   Time: PT5M

   Temperature: medium‑high

3. Sauté Onion and Spinach

   In the same skillet, add the diced onion and sauté until translucent, about 2 minutes. Add the spinach and cook, stirring, until fully wilted and the liquid evaporates, another 3 minutes.

   Time: PT5M

   Temperature: medium

4. Whisk Eggs

   While the spinach cooks, crack the eggs into a mixing bowl, add 2 Tbsp water, 1/2 tsp salt, and 1/4 tsp pepper. Whisk until fully combined and slightly frothy.

   Time: PT3M

5. Combine Egg Mixture with Veggies

   Pour the whisked eggs over the spinach‑onion mixture in the skillet. Using a spatula, gently stir to distribute the eggs evenly, ensuring the base is covered.

   Time: PT2M

   Temperature: medium

6. Add Bacon, Tomatoes, and Cheese

   Scatter the cooked bacon pieces, halved cherry tomatoes, and shredded cheddar evenly over the top of the partially set egg mixture.

   Time: PT2M

7. Bake the Frittata

   Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake until the frittata is set in the center and lightly golden on top, about 18 minutes.

   Time: PT18M

   Temperature: 375°F

8. Rest and Serve

   Remove the skillet from the oven (use oven mitts). Let the frittata rest for 5 minutes to finish setting, then slice into wedges and serve.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

5 g

Fat

26 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bacon: turkey bacon, smoked ham
• Instead of Onion: shallot, green onion
• Instead of Fresh Spinach: kale, Swiss chard
• Instead of Cherry Tomatoes: regular tomatoes, diced, sun‑dried tomatoes
• Instead of Sharp Cheddar Cheese: Gruyère, Monterey Jack
• Instead of Large Eggs: egg replacer, silken tofu (for vegans, adjust seasonings)
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Olive Oil: vegetable oil, butter

Equipment Needed

• Oven‑Safe Skillet (e.g., cast‑iron or heavy‑bottomed)
• Mixing Bowl
• Fork or Whisk
• Spatula or Wooden Spoon
• Chef’s Knife
• Cutting Board
• Measuring Cups & Spoons
• Oven Mitts
• Timer (optional)

Critical Steps — Do Not Skip

• Cooking bacon until crisp
• Sautéing spinach until fully wilted
• Baking until the center is set
• Resting before slicing

Chef Tips from the Video

• Use a cast‑iron skillet for even heat distribution and a rustic crust.
• Add a pinch of smoked paprika to the egg mixture for an extra depth of flavor.
• If you like a bit of heat, toss in a few sliced jalapeños with the onions.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat in oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the frittata up to step 6, then cover and refrigerate. Bake when ready; add 2‑3 extra minutes to baking time if cold.
• Leftovers reheat well in a skillet over medium heat or in the microwave for 30‑45 seconds.

Frequently Asked Questions