baked frittata recipe

This Cheesy Bacon Spinach Frittata is done in just 30 minutes! Packed with goat cheese, roasted red peppers and bacon, this frittata is perfect for Easter brunch!

Cheesy Bacon Spinach Frittata

bacon, diced

spinach,

red pepper

goat cheese

cherry tomatoes

eggs

2% milk

salt & pepper

chives

In a large bowl, whisk together eggs and milk. Season with salt &amp; pepper and set aside.

Heat a medium size oven safe skillet to medium heat.

Add bacon to pan and cook until slightly crispy, approximately 3-4 minutes.

Pour out bacon grease leaving a tablespoon still in the pan, place pan back on burner and add spinach

Add in roasted red peppers and egg mixture. Stir to mix everything together and top eggs with tomatoes and goat cheese.

Transfer pan to oven and bake for 10-12 minutes or until the frittata has set. (the eggs don&#8217;t wiggle when you shake the pan)

This is the easiest ever to make! Don't be fearful,you can do it!

THAT is beautiful! I wanna wake up to it tomorrow morning! And, yes, BACON all the things!

Great recipe, I will definitely be trying it out.  I am guilty of turning the heat down when eggs go in the pan so I will take your advice next time.  Thanks Krista!

A light and creamy baked frittata made with spinach, feta cheese and dill. Perfect for breakfast or lunch.

Feta and Spinach Frittata

dill (finely chopped)

tsp black pepper

tsp salt

unsalted butter (melted)

milk

tsp all purpose flour

olive oil (separated)

onion

baby spinach or about 4 oz (packed)

feta cheese (crumbled)

Preheat oven to 400 F

In a medium mixing bowl add 6 eggs, dill, salt and pepper.

In small bowl add melted butter, milk and flour and mix well until all the lumps are out.&nbsp; Alternatively, instead of this butter and milk mixture you can substitute a 1/4 cup of heavy cream.

Add butter and milk mixture to egg mixture and mix well with a wisk to add some air and mix well.

Heat seasoned cast iron skillet on medium heat and add olive oil.&nbsp; When olive oil is heated add onions and sautee until they become softened and translucent.&nbsp; About 3-5 minutes.&nbsp; Add spinach and stir often until spinach becomes wilted. About 3 minutes.&nbsp; Spread spinach and onions evenly over the bottom of the pan.

Add crumbled feta evenly over top of spinach and onion mixture.

Pour egg mixture evenly over top of spinach and feta bottom tilting the pan to ensure egg mixture spread evenly.&nbsp; Continue to cook on stove top until the edges of the egg mixture are set.&nbsp; About 2 minutes.

Move skillet inside oven and continue to bake for 8-10 minutes or until egg mixture in the centre is set.&nbsp; The eggs will fluff up and look like they may explode or boil over but the eggs will deflate when out of the oven and resting.&nbsp; Place a baking sheet underneath if worried.&nbsp; Check if eggs are set in centre by making a small slit in the centre and if the egg mixture runs out leave the frittata in the oven for a few more minutes.

When done remove from the oven and let sit for 5 minutes.&nbsp; Cut into wedges to serve.&nbsp; If using smaller skillets as I have this mixture divides evenly across 3 mini skillets.&nbsp; Follow same instructions but divide oil, feta, spinach and egg mixture evenly between the 3 mini skillets.

Eat right away or refrigerate for up to 4 days in a sealed container.  Eat cold or warm up in the microwave.

https://www.youtube.com/watch?v=xRfjWQfq5a8

A light and creamy baked frittata made with spinach, feta cheese and dill. Perfect for breakfast or lunch.  Makes 3 mini skillets or 1 large cast-iron skillet to feed a family!

Ingredients:
6 large eggs
1 tbsp fresh dill finely chopped
1/4 tsp black pepper
1/4 tsp salt
2 tbsp unsalted butter melted
1/3 cup milk
1 1/2 tsp all-purpose flour
3 tsp olive oil separated
1/2 medium onion diced
4 1/2 cups fresh baby spinach or about 4 oz packed
1 cup feta cheese crumbled

Instructions:
Preheat oven to 400 F
In a medium mixing bowl add 6 eggs, dill, salt and pepper.
In small bowl add melted butter, milk and flour and mix well until all the lumps are out.  Alternatively, instead of this butter and milk mixture you can substitute a 1/4 cup of heavy cream.
Add butter and milk mixture to egg mixture and mix well with a whisk to add some air and mix well.
Heat seasoned cast iron skillet on medium heat and add olive oil.  When olive oil is heated add onions and sautee until they become softened and translucent.  About 3-5 minutes.  Add spinach and stir often until spinach becomes wilted. About 3 minutes.  Spread spinach and onions evenly over the bottom of the pan.
Add crumbled feta evenly over top of spinach and onion mixture.
Pour egg mixture evenly over top of spinach and feta bottom tilting the pan to ensure egg mixture spread evenly.  Continue to cook on the stovetop until the edges of the egg mixture are set.  About 2 minutes.
Move skillet inside the oven and continue to bake for 8-10 minutes or until egg mixture in the centre is set.  The eggs will fluff up and look like they may explode or boil over but the eggs will deflate when out of the oven and resting.  Place a baking sheet underneath if worried.  Check if eggs are set in the centre by making a small slit in the centre and if the egg mixture runs out leave the frittata in the oven for a few more minutes.
When done remove from the oven and let sit for 5 minutes.  Cut into wedges to serve.  If using smaller skillets as I have this mixture divides evenly across 3 mini skillets.  Follow the same instructions but divide oil, feta, spinach and egg mixture evenly between the 3 mini skillets.
Eat right away or refrigerate for up to 4 days in a sealed container.  Eat cold or warm up in the microwave.

Music by https://youtube.com/ikson

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Cheesy Bacon Spinach Frittata

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Top 2 baked frittata recipe recipes from across the web

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Cheesy Bacon Spinach Frittata

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The most viewed baked frittata recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine