A frittata dotted with crispy bacon is the perfect dish for brunch. Everyone will love this easy Bacon Frittata, mixed with spinach and feta, and finished with melty mozzarella cheese.

 

Some holidays just make you think of certain dishes. There’s corned beef for St. Patrick’s day, ham for Easter, steak for 4th of July… and for Mother’s Day, all things brunch!

Brunch feels especially fitting on this day, perhaps because of the semi-traditional “make mom breakfast in bed” tradition. Whatever the reason, brunch is a fun meal perfect for celebrating the wonderful ladies in our lives.

Even the most charming brunch needs a hearty main course, and for me, that’s a frittata. This hearty frittata recipe combines the protein of whole eggs with your choice of savory mix-ins. It’s attractive yet low-hassle, making it an easy frittata to pull off, even for beginners. Plus, it’s a great gluten-free, low-carb, and keto-friendly breakfast option!

So, if you’re planning a special brunch, make sure to include this easy frittata on the menu. And, as a bonus, this mom would love a constant flow of mimosas and croissants this Sunday morning, please!

What You’ll Need

This easy frittata recipe is very flexible. You can mix, match, and substitute ingredients to your heart’s content. The basic idea stays the same: 8 eggs, 1/4 cup of dairy, seasonings, veggies, and cheese.

• Eggs: This frittata is made with 8 large eggs and serves six people.
• Half & Half: You’ll need ¼ cup of half and half, heavy cream, or you can use milk.
• Salt & Pepper: To season the frittata, I used half a teaspoon of each.
• Nutmeg: Just a pinch of nutmeg adds the perfect hint of sweetness.
• Bacon: You’ll need 4 slices of thick-cut bacon, diced.
• Cherry Tomatoes: Cut 2 cups of cherry tomatoes in half, or substitute whatever tomatoes you prefer.
• Garlic: Mince 1 clove of fresh garlic.
• Spinach: To add color and healthy greens to the frittata, I used 3 cups of fresh baby spinach.
• Feta: One of my favorite cheeses, feta adds a salty, savory richness.
• Mozzarella: Half a cup of shredded mozzarella makes a melty topping for the frittata.

How to Make a Bacon Frittata

You’ll love how this easy dish comes together all in one pan! All you have to do is cook the veggies, and then layer cheese and a light omelette mixture of eggs and half and half.

1. Prep Oven & Egg Mixture: Preheat your oven to 350˚F. In a mixing bowl, whisk together the eggs, milk, salt, pepper and nutmeg. This is the base for your frittata.
2. Fry Bacon: Set a 10-inch ovenproof skillet (cast iron works well, and so does stainless steel if the handle is ovenproof) over medium heat. Let the skillet heat up, and then add the diced bacon and cook for 4 minutes, or until crispy. Remove the bacon from the pan and set it aside. Don’t drain the bacon grease! It will add a ton of flavor and prevent your frittata from sticking.
3. Cook Veggies: Return the skillet to the burner and increase the heat to medium-high. Add the halved cherry tomatoes and cook for 2 minutes. Stir in the minced garlic, followed by the spinach. Sauté for 2 minutes, or until the spinach is wilted.
4. Layer Frittata: Return half of the bacon to the skillet and reduce the heat to medium. Pour in ⅔ of the egg mixture and top with half of the feta. Pour in the remaining egg mixture, and then finish with the remaining feta, plus the mozzarella cheese.
5. Bake: Transfer the skillet to the preheated oven. Bake for 8 to 10 minutes, or until the center is set and the cheese is melted.
6. Let Stand, Garnish & Serve: Remove your finished spinach frittata from the oven and let it stand at room temperature for about 7 minutes. Top with the reserved bacon bits, garnish with parsley, and serve.

Serving Suggestions

To serve bacon frittata as part of a full-course brunch, add my light and juicy melon pineapple fruit salad to the menu! This recipe for classic chicken salad is wonderful served with croissants as part of a dainty brunch menu!

Try my lemon cheesecake crescent rolls for a sweet breakfast side that goes so well with an iced coffee.

Half sweet cocktail and half cool dessert, these delicate pink drinks pair raspberry sorbet with airy rosé wine. sorbet rosé floats are sure to become your new weekend breakfast tradition!

How to Store and Reheat Leftovers

Store leftovers wrapped tightly in the refrigerator for 3 to 4 days.

You can reheat this frittata on 50% power in the microwave, or bake it again at 350˚F until heated through.

Easy Breakfast Ideas to Try

• Freezer Egg Breakfast Sandwiches
• Spinach Quiche
• Berry Baked Oatmeal
• Protein Oatmeal