Select Page

Spinach Bacon and Feta Frittata Recipe

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
Yield: 6 servings

Spinach Bacon and Feta Frittata Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

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

  1. Preheat oven to 425°F
  2. Heat a large skillet over medium heat. Add bacon and cook, stirring often, until cooked through, approximately 10 minutes.
  3. Remove bacon from skillet with a slotted spoon or skimmer, reserving grease in the pan, and set aside on a paper towel to drain.
  4. 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.
  5. Remove bacon grease from skillet and discard. Add olive oil to skillet and return to heat.
  6. 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.
  7. Let rest for 5 10 minutes and serve in wedges.
  8. Share and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 394Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 241mgSodium: 967mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 23g
What I would have done differently had I thought of it at the time:

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:

JOIN OUR NEWSLETTER
I agree to have my personal information transfered to Mad Mimi ( more information )
Join over 3.000 visitors who are receiving our newsletter and learn how to optimize your blog for search engines, find free traffic, and monetize your website.
We hate spam. Your email address will not be sold or shared with anyone else.
136 Shares
Pin124
Share12
Yum
Tweet