Spinach-Bacon Frittata

Name: Spinach-Bacon Frittata
Prep time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small yellow onion, thinly sliced (1 cup); 2 cups frozen spinach (from two 10-ounce packages), thawed and squeezed dry; Coarse salt and ground pepper; 8 large eggs, lightly beaten; 0.5 cup crumbled cooked bacon (5 slices)

3.1

(144)

3 Reviews

By

Martha Stewart Editors

Updated on January 14, 2019

Prep Time:

15 mins

Total Time:

25 mins

Servings:

6

The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime. Also try:Potato-Leek Frittata, Ham, Zucchini, and Gruyere Frittata, and Tomato, Scallion, and Cheddar Frittata.

Ingredients

1 tablespoon extra-virgin olive oil
1 small yellow onion, thinly sliced (1 cup)
2 cups frozen spinach (from two 10-ounce packages), thawed and squeezed dry
Coarse salt and ground pepper
8 large eggs, lightly beaten
½ cup crumbled cooked bacon (5 slices)

Directions

Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add onion and spinach, season with salt and pepper, and cook until onion is translucent, about 5 minutes.
Add eggs and bacon, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Cook's Notes

The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.