This frittata is made with fresh spinach, bacon, and cheddar cheese and serves four to six people. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using frittata recipe ingredient database and should be considered an estimate.

Everything is cooked in a cast-iron skillet for this frittata recipe because it can be heated on the stovetop and then transferred to the oven where the cooking is finished. Cook the bacon in a cast-iron skillet over medium-low heat until crispy. Remove from the pan, drain on paper towels, and set aside. Reserve about 2 tablespoons of bacon fat. Heat the reserved bacon fat, add the diced onion, and sauté for 2 to 3 minutes or until it’s slightly translucent. Turn off the heat, add the spinach pieces, and stir with a wooden spoon for a minute until the leaves are fully wilted.

In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with kosher salt. Pour the egg mixture into the skillet over the onion and spinach. Sprinkle the bacon pieces on top and stir to distribute the ingredients evenly.

Place the skillet over medium heat and cook, without stirring, for about 5 minutes or until the egg begins to set. Bake 10 to 15 minutes or until the eggs are fully cooked. Using a skillet that is safe for both the stovetop and the oven to cook the vegetables as well as the frittata makes cooking and cleanup simpler. If you don’t have an oven-safe skillet, you can pour the egg mixture into a baking dish, add the cooked onions, spinach, bacon, and the grated cheese, and then bake the frittata. I don’t like this at all. 00743 11 40 C 11 55. 007431 69 40 69 C 47.