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Spinach, Bacon, and Potato Frittata


With the potatoes, spinach and lettuce already prepped, this egg dinner will be ready in no time.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2009


  • 6 large eggs
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan
  • Coarse salt and ground pepper
  • 5 strips bacon, cut into 1/2-inch pieces
  • 5 boiled potatoes, quartered
  • 2 bunches spinach (about 10 ounces each), trimmed, washed, and roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons white-wine vinegar
  • 1 head Boston lettuce


  1. Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

  2. In a medium nonstick ovenproof skillet, cook bacon over medium-high until crisp, 6 to 7 minutes. Drain all but 1 teaspoon fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.

  3. Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes.

  4. Run a rubber spatula around edge of frittata and slide it onto a serving plate. Whisk together oil and vinegar; season with salt and pepper. Toss lettuce with dressing. Serve frittata with salad.

Reviews Add a comment

  • MS11584728
    4 APR, 2015
    20 ounces of spinach? Not unless you're up for a dense, green, tasteless disaster. Use 10 ounces of needs to cook in the oven for 25 minutes. Up the S&P and add 1/4 tsp of chili flakes to the egg needs the kick. With all of the above, delicious!
  • MS10751156
    30 DEC, 2010
    and your contributor's comments are not working well tonight -- only took 1 sentence of previous comment - - -
  • MS10751156
    30 DEC, 2010
    I think there's an error in ingredients