Spinach, Bacon, and Potato Frittata

Prep Time:
25 mins
Total Time:
40 mins

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


  • 6 large eggs

  • 1 cup ricotta cheese

  • ¼ cup grated Parmesan

  • Coarse salt and ground pepper

  • 5 strips bacon, cut into ½-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.

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