Frittata {Bacon Spinach Tomato and Swiss}

04.04.2019

The easiest tastiest Frittata recipe! It’s made with plenty of eggs, rich bacon, vibrant brightly flavored tomatoes, fresh spinach and creamy Swiss cheese. What more could you want for breakfast?

Six frittata wedges shown on a white serving platter set over a marble surface. Frittata is filled with bacon, spinach, tomatoes and swiss.

What is a Frittata?

A frittata is an egg based Italian breakfast dish similar to an omelette. Generally frittatas are filled with pre-cooked vegetables and they’re started cooking on the stovetop until eggs are set on the bottom then finished in the oven.

But I prefer to simplify it and this version is only cooked in the oven. Nothing complicated here. Everything is just mixed together and poured into a pie dish and baked just until set.

Technically this could probably be considered something between a crustless quiche and frittata because we skip the stove-top partial cooking of a traditional frittata but this doesn’t quite have the amount of milk or cream you’d find in a traditional quiche.

This frittata is perfectly hearty, flavorful way to start the day! It’s also great for entertaining too.

Frittata in a glass pie plate set over a wooden surface.

Ingredients for This Easy Frittata Recipe

  • Bacon
  • Fresh spinach
  • Grape tomatoes
  • Eggs
  • Half and half
  • Onion powder and garlic powder
  • Salt and pepper
  • Swiss cheese

This is my favorite blend of ingredients for a frittata but you can easily swap out the mix-ins I used here for other things you may have on hand. This is such a versatile recipe!

More Mix-In Options

  • Mushrooms
  • Onions
  • Asparagus
  • Fresh herbs
  • Bell pepper
  • Bottled artichokes
  • Leftover baked potato (cubed)
  • Sun dried tomatoes
  • Ham
  • Smoked salmon
  • Fresh herbs (parsley, chives, thyme, basil)
  • Sausage
  • Feta, cheddar, mozzarella or provolone cheese

Ingredients needed to make a frittata shown here including eggs, bacon, swiss cheese, spinach, tomatoes, half and half, garlic powder, onion powder, salt and pepper.

How to Make a Frittata

  • Preheat oven to 350 degrees. Butter a 9 – 10 inch deep pie dish, set aside.
  • Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 – 10 minutes.
  • Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.

Sauteeing bacon in a large black skillet to make a frittata.

  • Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 seconds, transfer spinach to plate with bacon.

Sauteeing spinach in a large skillet to add to frittata.

  • In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined.

Showing how to make a frittata, mixing eggs, spices and half and half in a glass mixing bowl.

  • Season with salt and pepper to taste (season lightly with salt as the bacon and cheese will add salt. I only needed about 1/4 tsp salt).

Whisking egg mixture in glass mixing bowl.

  • Add cooked bacon, spinach and Swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.

Adding bacon, spinach, tomatoes and swiss to egg mixture for the frittata.

  • Bake in preheated oven until just set, about 30 – 35 minutes. Cut into wedges and serve warm.

Frittata shown baked and set.

What is Half and Half and is there a Substitute?

Half and half is basically just a blend of half milk and half cream so you can just as well substitute 2 Tbsp milk and 2 Tbsp cream. If you want it nice and rich use all cream.

Can I Make this into Mini Frittatas?

This recipe will also work great to make individual mini frittatas using two muffin pans. To do so divide egg mixture among greased muffin cups, filling each about 3/4 full. Bake at 350 about 13 – 18 minutes standard size muffins or about 7 – 8 minutes mini muffins.

Can I Make it in a Cast Iron Skillet?

Yes. To do so saute the bacon and veggies into a 10-inch cast iron skillet as directed, then pour the egg mixture over veggie mixture with bacon and cheese in pan (while still hot). Transfer to oven and bake about 25 minutes until set.

Sliced frittata on a wooden surface.

Tips for the Best Frittata

  • Don’t over beat the eggs. This will make the frittata puff up overly high and fall dense after baking. Plus over-beaten eggs can become tough.
  • Pre-cook the veggie mix-ins. If the veggies aren’t pre-cooked they’ll end up crisp and still practically raw in the end.
  • Remove excess moisture from veggies. If you go the route of using other vegetables that have excess moisture then dab dry with paper towels.
  • Don’t over-cook. The key here is just to bake long enough to set for the perfect egg base.
  • Make it ahead for breakfast prep. Frittatas are great for make ahead, store in the refrigerator then just reheat slices gently in the microwave for the next few days.

Overhead image of six frittata wedges on a white serving platter.

More Egg Recipes You’ll Love:

Single slice of frittata on a white serving plate.

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Print

Frittata (with Bacon Spinach Tomato and Swiss)

5 from 3 votes
The easiest tastiest Frittata recipe! It's made with plenty of eggs, rich bacon, vibrant brightly flavored tomatoes, fresh spinach and creamy Swiss cheese. What more could you want for breakfast?
Servings: 6
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 8 oz. bacon, chopped (8 slices)
  • 3 oz. fresh spinach, roughly chopped (3 packed cups)
  • 8 large eggs
  • 1/4 cup half and half
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup grape tomatoes, halved
  • 2/3 cup (2.8 oz) shredded swiss cheese

Instructions

  1. Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.

  2. Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes. 

  3. Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.

  4. Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.

  5. In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.

  6. Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.

  7. Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.

Recipe Notes

  • *Season lightly with salt as the bacon and cheese will add salt. I only needed about 1/4 tsp salt.

Try it with other mix-ins here's a few ideas:

  • Mushrooms
  • Onions
  • Asparagus
  • Fresh herbs
  • Bell pepper
  • Bottled artichokes
  • Leftover baked potato (cubed)
  • Sun dried tomatoes
  • Ham
  • Smoked salmon
  • Cooked sausage
  • Fresh herbs (parsley, chives, thyme, basil)
  • Feta, cheddar, mozzarella or provolone cheese

 

 

Nutrition Facts
Frittata (with Bacon Spinach Tomato and Swiss)
Amount Per Serving
Calories 313 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 9g56%
Cholesterol 259mg86%
Sodium 375mg16%
Potassium 317mg9%
Carbohydrates 3g1%
Sugar 1g1%
Protein 16g32%
Vitamin A 2010IU40%
Vitamin C 7.4mg9%
Calcium 166mg17%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Frittata
Calories: 313 kcal
Author: Jaclyn

10 comments

  • Tina: This was delicious, everyone loved it. I’ll definitely be making this again. Thx so much! April 21, 2019 at 10:15pm Reply

    • Jaclyn: Thanks for the great review Tina :)! April 22, 2019 at 12:00am Reply

  • Catherine: When do you add the tomatoes? Do you saute them with the spinach? Or do add them at the end before you bake? April 12, 2019 at 3:32pm Reply

    • Jaclyn: So sorry I missed that! I added it to the steps above, adding along with cooked bacon and spinach. April 13, 2019 at 2:38pm Reply

  • Brenna: Absolutely delish! I had ham, tomato, onion, mushroom and garlic with TJs gruyere/swiss blend. It came out beautifully. I can’t wait for the asparagus to come into season – oh boy!! Thanks for the delightful dinner. April 8, 2019 at 9:24pm Reply

    • Jaclyn: Glad you were able to use up what you had on hand. Thanks for your review Brenna! April 8, 2019 at 10:47pm Reply

  • Christine: DELICIOUS!! Very flavorful! The hubby requested to have this recipe as a to go breakfast for the work week. Excited to bake in a muffin pan next time. Thank you so much for another great recipe! I love how customizable this recipe is, with a wonderful base! We added basil and chives. Turned out wonderful! April 8, 2019 at 11:40am Reply

    • Jaclyn: I’m glad to hear it was a success for you both! Thanks for your review Christine! April 8, 2019 at 12:22pm Reply

  • Frances Shifman: Shouldn’t the bacon be crumbled? There’s no mention of this and it seems strange that 8 slices of bacon be tossed whole with the other ingredients. Looking forward to making this yummy dish! April 6, 2019 at 8:17am Reply

    • Jaclyn: Yes sorry, I forgot to add “chopped” at the end. It should be pre-cut and pan fried as pictured in the photo, thanks for the heads up! April 6, 2019 at 12:48pm Reply

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