Valentine's Day brunch - two heart-shaped frittatas with a heart-shaped scone, orange slices and raspberries on a plate.

The Best Little Baby Spinach, Bacon and Tomato Frittata

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A frittata is a great egg dish to serve to a small group as part of a breakfast or brunch spread. It also can be stored in the fridge for a few days, so it makes a great little dish to prepare at the beginning of the week, store, and enjoy for the next few days without having to cook, other than a quick reheat. It’s also very customizable. You can follow my recipe or substitute/add any of your favorite ingredients. Simply follow my method below.

If you’re looking for a nice breakfast or brunch idea for Valentine’s Day or Galentine’s Day, this frittata is perfect! I like to serve it alongside my cranberry orange scones, with some fresh fruit and yogurt.

As seen on instagram here.

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The Best Little Baby Spinach, Bacon and Tomato Frittata

Recipe by Sarah
0.0 from 0 votes
Course: Breakfast, Brunch, LunchCuisine: American, ItalianDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

294

kcal
Total time

45

minutes

The best frittata recipe that can be customized to include your favorite ingredients. It makes a beautiful addition to any breakfast or brunch spread.

Cook Mode

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Ingredients

  • 2 tsp extra virgin olive oil

  • 2 cloves garlic, minced

  • 2.5 oz baby spinach, chopped (see notes)

  • 2 oz crumbled bacon (see notes)

  • 1/2 c tomatoes, chopped (see notes)

  • 1 c shredded cheese (I used Monterey Jack + cheddar)

  • 1/2 c whole milk

  • 8 large eggs

  • 1/2 tsp salt (see notes) + freshly ground pepper

Directions

  • Heat oil in an oven-safe sauté pan over medium heat. Sauté the garlic until golden brown and then add the baby spinach. Cook for just a few minutes until it wilts down a bit. Remove pan from heat and set side so it can cool a bit. You can leave the garlic and baby spinach in the pan while you prepare the eggs.
  • Preheat oven to 350 degrees F and set a rack in the middle.
  • In a large mixing bowl (preferably one with a pour spout on it if you have one), combine the eggs, milk and seasonings. Mix well with a whisk or a hand mixer. I like it to be very bubbly.
  • Now get your pan with the garlic and baby spinach and carefully pour the egg mixture in. You want the pan to have cooled a bit so that you’re not already cooking the eggs when you pour them in.
  • Next add the rest of your frittata ingredients to the egg mixture in the pan Try to spread them evenly, but don’t worry too much because you will be stirring this on the stove. I added the cheese, the bacon and then the tomatoes last.
  • Turn the stove burner back onto medium/medium-low heat and return the pan to the stovetop. Cook, stirring occasionally, for about 5 mins. You want to cook until the eggs are no longer liquid, but the mixture still looks wet. So you’re going for wet, but not runny/liquid. When you run your spatula along the sides of the pan, the frittata should cleanly pull away.
  • Place the pan into the preheated oven and allow the frittata to bake for 15 mins on the middle rack. It will be firm and set when done and will look like this.A round sauté pan with a frittata inside, eggs, bacon, spinach and tomatoes can be seen in the frittata.
  • You want to serve the frittata hot, so I recommend transferring it from the pan to a plate of cutting board so you can cut it. You can cut it like a pizza, or if you want to make the pieces into shapes, use a cutter like I did!
  • Enjoy the frittata while hot and store any leftovers in an airtight container in the refrigerator.

Equipment

Recipe Video

Notes

  • I used half of a 5 oz clamshell package of baby spinach for this. I chopped it because I was planning to cut the frittata with my heart cutters and having smaller spinach pieces inside makes for cleaner cuts. If you simply plan to serve this in wedges (think pizza slice shape), you don’t have to chop the baby spinach since it will wilt and shrink up after being sautéed.
  • I used 7 slices of bacon for this and weighed it so I could include the exact measurement. You can chop it or crumble it by hand. I like to cook my bacon in the oven at 425 degrees F on a rimmed baking sheet with a rack so that the fat can drip down. It usually takes about 15-20 mins to cook and I am going for crisp and dark brown because that’s my preference for bacon.
  • I used grape tomatoes for this, but you can use any kind. I simply sliced them up.
  • I like to use Better Call Sal for cooking salt. I also added a bit of fresh ground pepper.

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Tag @sarahtreed on Instagram and hashtag it with #bestlittlemomentsrecipe

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