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Frittata
4.9 from 50 votes

Frittata

This frittata recipe uses eggs, milk, bacon, garlic, spinach, and mozzarella cheese cooked first on the stovetop and finished in the oven. The result is a thick, tender egg dish with pockets of melted cheese, savory bacon, and wilted spinach. It offers a satisfying combination of salty, creamy, and fresh flavors, suitable for breakfast, brunch, or a light meal.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 8
Calories: 285 kcal
Course: Breakfast, Brunch

Ingredients

  • 10 egg
  • 2 tbsp milk (any)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp neutral cooking oil generic cooking oil
  • 300 g / 10oz Bacon , chopped
  • 2 garlic minced, cloves
  • 1 tbsp / 15 g butter
  • 2 baby spinach big handfuls
  • 1 1/2 cups / 150g mozzarella cheese , shredded (or other melting cheese)
Garnish (optional):
  • spinach for garnish as pictured, cooked, chopped, more
  • Bacon for garnish as pictured, cooked, chopped, more

Instructions

    Cup of Yum
  1. Preheat oven to 180C/350F.
  2. Whisk eggs, milk, salt and pepper.
  3. Heat oil in a well seasoned skillet or non stick pan (about 26cm / 11") over medium high heat.
  4. Add bacon and cook until almost golden.
  5. Add garlic and cook for 30 seconds.
  6. Add spinach and toss until just wilted - bacon should now be golden.
  7. Turn heat down to medium. Remove about 1/3 of the bacon spinach into a bowl (for topping).
  8. Add butter into the pan and swirl/spread across base of the pan.
  9. Pour in about 2/3 of the egg mixture. Scatter over half the cheese, then pour over remaining egg mixture.
  10. Scatter over reserved bacon and spinach, then cheese.
  11. Cook for about 3 minutes until the sides are just set but not golden - check with knife.
  12. Transfer to oven and cook for 8 minutes until the centre is just set and the cheese is melted on top.
  13. Rest for a few minutes then slice and serve.

Notes

  • A splash of milk or cream improves the frittata's custardy texture but can be omitted if unavailable.
  • If the frittata sticks to the pan, letting it rest for 5 minutes can help it release; using a well-seasoned or non-stick skillet assists greatly.
  • Alternatively, finish cooking under a broiler, but oven baking offers more even cooking.
  • If no oven is available, cook on medium-low heat with a lid until set, then invert onto a plate and flip to cook the other side on the stove.
  • Leftovers keep refrigerated for up to 5 days and reheat well in the microwave.