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This delicious Bacon Frittata with Potato and Spinach is so perfect for breakfast or brunch. It is packed with flavor and a filling way to begin the day!
This easy to make breakfast recipe was inspired by my recipe for Easy Roasted Potatoes and Breakfast Egg Muffins. It is the perfect combination of the two amazingly delicious recipes.
When temperatures drop begin to drop outside, sometimes you just need a hearty skillet breakfast to start the day.
Wouldn’t you agree?
This colorful frittata is loaded with some flavorful ingredients that will make it the perfect breakfast or brunch if you have the luxury to sleep in on a cool morning and if you would like, this will also make a quick and easy dinner.
I love the addition of potatoes to frittatas becaus that are so satisfying and this frittati recipe allows the potatoes to form a brown and crispy bottom that I am sure you and your family will love.
What ingredients are needed to make this easy frittata recipe?
- Bacon - For this recipe, I decided to use uncured turkey bacon, but feel free to use any bacon that you prefer.
- Potato - Any will work or any that you have on hand. I usually have a few stray russet potatoes hanging around in my produce drawer and that is what I use. Clean the potato and leave the skin on while cutting into small 1-inch cubed pieces.
- Eggs - Half a dozen eggs. I generally use large eggs.
- Milk - Use whole milk for this recipe. It works the best. If you need a milk alternative, try lactose free whole milk instead.
- Salt - This ingredient brings out the flavor in this dish, but be sure not to go overboard because the bacon and cheese will provide additional salty flavor.
- Ground black pepper - Another season that will help bring out the flavor in this dish. Try using freshly ground black pepper if you have it available.
- Onion - Chopped yellow onion or white onion works best in this recipe.
- Olive oil - Any that you have available is fine. I use extra virgin olive oil, but you could also use avocado oil or canola oil as well.
- Spinach - Fresh baby spinach or cut up some regular fresh spinach.
- Cheddar cheese - Try using grated sharp cheddar cheese or any that you have on hand.
See the recipe card for exact quantities.
How to make this easy frittata:
Begin the recipe by cooking the bacon first until it is crispy in a large skillet. Carefully remove the bacon from the skillet and cut it into small pieces and set aside. Next finish chopping the potato or potatoes into small even 1-inch cubed pieces. Cut the onion into small pieces as well.
Add the olive oil to a heated skillet over medium high heat. Make sure the skillet is oven safe. Add in the onion and potatoes. Cook stirring frequently, until the potatoes are fork tender and the onions are translucent, about 5 to 7 minutes.
Add in the fresh spinach and cut bacon to the skillet with the potatoes and onion. Stir until the spinach begins to break down and reduce in volume. Spread the mixture around evenly into the bottom of the pan.
In a small bowl, whisk together the eggs, milk, salt, and ground black pepper.
Slowly pour the egg mixture evenly over the potato mixture in the skillet. Top evenly with the cheddar cheese and continue cooking over medium high heat, on the stovetop for about 5 minutes, until the eggs begin to firm and set around the edges.
Finish the frittata by placing into the oven to bake at 450 degrees F. for about 5 minutes. The frittata will be puffy and the edge will be lightly browned and bubbly. Carefully remove the skillet from the oven and serve warm. Enjoy!
- Turkey Bacon – This recipe can be made with turkey bacon or regular bacon. Either works, just cook until crispy.
- Hash Browns – Instead of potatoes, try using refrigerated shredded hash browns or diced hash brown potatoes.
- Bell Pepper – Along with the onion, add in ½ cup chopped bell pepper for added flavor and veggies.
To make a frittata, you will need an oven safe skillet. I love using a cast iron skillet to make frittatas, perfect for cooking from stovetop to oven with no problem.
Bacon Frittata with Potato & Spinach
- Large oven safe skillet
- 4 slices thick-sliced bacon, coarsely chopped
- 1 Tablespoon olive oil
- ½ medium onion, chopped (½ cup)
- 2 medium potatoes or 1 large potato, cut into pieces (1 cup)
- 3 cups baby spinach
- 6 large eggs
- ¼ cup milk
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup sharp cheddar cheese, shredded
- Preheat the oven to 450 degrees F.
- Begin the recipe by cooking the 4 pieces of bacon first until it is crispy in a large skillet. Carefully remove the bacon from the skillet and cut it into small pieces and set aside.
- Next finish chopping the potato or potatoes into small even 1-inch cubed pieces. You will need 1 cup of cut potato. Cut the onion into small pieces as well until you reach ½ cup.
- Add the 1 tablespoon olive oil to a heated skillet over medium-high heat. Make sure the skillet is oven safe. Add in the chopped onion and potatoes. Cook stirring frequently, until the potatoes are fork-tender and the onions are translucent, about 5 to 7 minutes.
- Add in the 3 cups fresh spinach and cooked bacon to the skillet with the potatoes and onion. Stir until the spinach begins to break down and reduce in volume. Spread the mixture around evenly into the bottom of the pan.
- In a small bowl, whisk together the 6 eggs, ¼ cup milk, ¼ teaspoon salt, and ¼ teaspoon ground black pepper.
- Slowly pour the egg mixture evenly over the potato mixture in the skillet. Top evenly with the cheddar cheese and continue cooking over medium-high heat, on the stovetop for about 5 minutes, until the eggs begin to firm and set around the edges.
- Finish the frittata by placing it in the oven to bake at 450 degrees F. for about 5 minutes. The frittata will be puffy and the edge will be lightly browned and bubbly. Carefully remove the skillet from the oven and serve warm. Enjoy!
- Store any leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the microwave until warm before serving.
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Original post date 01/12/2015. Updated 08/16/2021.
Want a few more breakfast recipes? Try these:
- Breakfast Egg Muffins
- Sheet Pan Breakfast Bake
- Breakfast Burrito Recipe
- Breakfast Bagel Sandwich
Have any comments, questions, or other ideas for this easy to make Potato, Spinach and Bacon Frittata? Please share them in the comments below!
I always forget about frittatas! They make such a great brunch, lunch or even dinner dish. I love the combination of flavours you have added to yours.
Thank you Bernice! Love making a good frittata every now and then 🙂
This is a delicious and easy meal for breakfast, lunch, brunch or dinner. We love it!
Thank you Colleen, so happy to hear!
We eat frittata quite a lot here in Italy. It's my go-to recipe for a weekend brunch or light dinner. Love the ingredients you've added to this recipe. I've never made it with potato but I guess that would make it more filling and heartier. On my to try list!
Thank you! It does make it more hearty and filling!!
Such a great dish. Works for breakfast, lunch and even a light dinner. Loved it!
Thank you Marta, I agree!!!
This Bacon Frittata with Potato and Spinach recipe is perfect! So easy and so delicious! I love the idea of adding bell peppers as well! YUM!
Thank you so much Leslie!
Yumm! This was such an easy and delicious frittata to enjoy for breakfast. It's great to bring to work for a light lunch too!
Thank you, definitely works for lunch as well!
We had it this weekend and it was so delicious on our brunch table! Thank you so this easy recipe!
Thank you so much Melanie!
What a great breakfast idea and I love the combination of flavours you have used!
Thank you Hayley!
This frittata looks super filling and like the perfect dish to start the day off with.
Thank you, I certainly agree!
Brunch is the best meal of the day and what better way to celebrate it than with this bacon frittata! Incredible flavors, definitely making this one again.
I couldn't agree with you more, thank you!