This post may contain affiliate links. Please read our disclosure policy.
Ever wondered how to make a frittata? This savory recipe for the best Spinach, Bacon, and Potato Frittata will show you exactly how – and it is so easy! Say hello to your new favorite dinner.
The Easiest Frittata, with Tons of Savory Flavor!
Frittatas are my love language. I mean, who does not love a wholesome “crustless quiche” made with eggs and milk and all kinds of scrumptious mix-ins like bacon and spinach? If you have never tried a frittata, I think this recipe might just change your life!
Spinach, bacon, and potato frittata is one of my all-time favorite flavor combos. Smoky bacon works so well with tender chunks of potato and fresh green spinach, all mixed and mingled in a creamy scrambled-eggy base. If that sounds good to you, grab your cast-iron skillet, and let’s go!
How Is a Frittata Different from an Omelet?
So is a frittata the same thing as an omelet? This is a frequent question, but the two dishes have a few key differences. For one thing, omelets are cooked on the stovetop only, while frittatas are cooked on the stovetop and then finished in the oven.
This means that you don’t flip the frittata, usually – although some newer recipes allow you to “cheat” and flip the whole frittata, for those who don’t have an ovenproof skillet or don’t want to use the oven.
Also, omelets wrap around their fillings, while frittatas have the extra ingredients mixed right in. Frittata “fillings” often include leftovers, like leftover pasta or potatoes, making them a hearty and easy dish to make with whatever scraps you’ve got on hand.
What You’ll Need
To make this particular frittata, you will need just a few basic kitchen staples like eggs, milk, bacon, and potatoes. Here’s the list with more detail. (Note – the printable recipe card with amounts, nutrition facts, and more is at the bottom of this post.)
- Potatoes: A couple of medium-sized potatoes, peeled and diced. Russet, red, yellow, and white potatoes all work fine.
- Bacon: Use any kind of bacon that you like here – thick-cut, thin-cut, applewood, etc.
- Eggs: I used eight large, whole eggs. You will need to add an extra egg or two if you use medium eggs.
- Milk: Use full-fat milk, or for an even more soft, velvety texture, use half and half, creme fraiche, sour cream, etc.
- Salt and Pepper
- Onion: Chop up one small onion. Any color is fine.
- Garlic: Fresh, minced garlic. If you don’t want to mince the garlic, pressing it with a garlic press is also fine.
- Spinach: Fresh spinach, chopped.
- Cheese: Grated parmesan cheese.
Let’s Make a Frittata!
Now that we’ve covered the ingredients, let’s go over the steps to make a frittata. This easy spinach, potato, and bacon version comes together easily. (Just be sure to pre-cook the potatoes as directed, or they won’t be cooked all the way in the final product.)
- Pre-Cook the Potatoes. To get started, preheat the oven to 350°F. While it heats, place the potatoes in a pot with enough water to cover, and add a pinch of salt. Bring this to a boil, and cook for 7 to 10 minutes, or until just barely tender. Drain the potatoes, and set them aside.
- Fry the Bacon. Next, heat up an ovenproof skillet. I use my cast-iron skillet usually, but an ovenproof stainless steel (no nonstick or plastic, please) would also be great. Add your bacon to the skillet, and fry it until it starts to crisp up. Set the bacon aside on paper towels to drain, but leave the bacon grease in the skillet.
- Whisk the Egg Mixture. Grab a large bowl, whisk together the eggs, milk, salt, and black pepper. Set this mixture aside for now.
- Cook the Onion, Garlic, and Spinach. Now we’re ready to start building the frittata. In the same skillet you cooked the bacon, heat the bacon grease a bit and add the diced onion—sauté for 2 to 3 minutes or until it is slightly translucent. Add the minced garlic, and let it cook for a minute to become fragrant. Then add the freshly chopped spinach to the skillet, and cook it until the leaves are fully wilted.
- Add the Potatoes, Bacon, and Eggs. Arrange the cooked potatoes and crispy bacon pieces in the skillet, nestled in and over the veggies. Pour the egg mixture on top, and gently swirl the pan to cover and coat everything.
- Cook on the Stove, and Then in the Oven. Let the frittata cook on the stovetop over medium heat for about 4 minutes, or until it’s almost set. Then carefully move the skillet to the oven and bake it for another 5 – 7 minutes, until completely set.
- Finish the Dish. Remove from the oven, sprinkle with Parmesan cheese over the top, and let it cool for a few minutes before slicing and serving. Enjoy!
Helpful Hints
So there you have it, the easiest frittata recipe. Spinach, potato, and bacon are a great combo, for sure, but before you start cooking, be sure to check out these helpful hints for a successful dish.
- Measure Carefully: Having the right amount of dairy to eggs is the key to a soft, luxurious frittata. If you aren’t careful while you measure, you could end up with too much dairy (for a mushy result) or too little (for a dry, spongy result).
- Bacon Grease: Rather than wiping down the pan and using butter, this recipe calls for cooking the frittata in the leftover bacon grease. Less waste and more flavor, right?
- Customize the Veggies: I love spinach and potato here, but you can use almost any veggie. Cooked veggies tend to work best, so go with sauteed peppers, onions, zucchini, etc. Don’t use hard vegetables like carrots or sweet potatoes unless they are cooked first.
- Customize the Protein: Swap the bacon for fully-cooked sausage, ground beef, diced chicken, ham, or just extra veggies!
- Add Toppings or Dips: Frittata is even yummier with additional creme fraiche, sour cream, marinara, pesto, or salsa for a little hit of freshness – yum!
Serving Suggestions
Frittata is such a versatile dinner, and honestly, with the veggies and potatoes and bacon, it’s a one-pan meal! But it also plays well with all of your favorite side dishes, so feel free to throw some of your other favorites right on the table alongside it. You’ll be glad you did! Here are a few that my family loves.
- Cucumber Salad: Nothing could be simpler than this Cucumber Salad with Sour Cream Dressing – it’s light, crunchy, cold, and perfect. Serve it with your warm, cheesy frittata, and you’ll be in love.
- Fruit Salad: Take things in a different direction with the sweetness of my Easy Fruit Salad with Honey Lime Dressing. The gentle sweetness and juiciness of the fruit makes a gorgeous contrast with smoky bacon and eggs!
- Garlic Knots: Made with store-bought pizza dough, these soft, golden-brown Garlic Knots with Italian seasoning are just irresistible. You may want to make a double batch!
Storing and Reheating
- Leftover frittata can be stored in your refrigerator, tightly covered, for up to four days. You can serve it cold (my favorite!) or reheat it in the oven at 350°F until warmed through.
- Frittata can be frozen, but keep in mind that the texture of the dish will change after freezing and thawing. You may find that it’s a bit too wet for your liking! For that reason, I really recommend that you enjoy this recipe fresh.
- If you decide to freeze the leftovers, seal them tightly in freezer bags and use them within 2 months.
Spinach, Bacon, and Potato Frittata
Ingredients
- 2 medium potatoes,, peeled and diced
- 10 slices bacon
- 8 whole eggs
- 1 cup milk
- 1½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 small yellow onion,, finely chopped
- 2 cloves garlic,, minced
- 2 cups fresh baby spinach,, chopped
- ⅓ cup grated parmesan cheese
Instructions
- Preheat the oven to 350°F.
- Cook the potatoes in boiling water with a pinch of salt for 7 to 10 minutes or until tender. Drain and set them aside.
- Cook the bacon in a cast-iron skillet over medium-low heat until it is crispy. Remove the bacon from the pan, and drain it on paper towels. Set it aside and save the grease from the cooked bacon in the skillet.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper. Set the mixture aside.
- In the same skillet, heat the bacon fat and add the diced onion. Sauté for 2 to 3 minutes or until it is slightly translucent. Add minced garlic and cook for 1 minute or until it becomes fragrant.
- Add the freshly chopped spinach to the skillet with the onions and combine it for a minute until the leaves are fully wilted.
- Arrange the cooked potatoes and crispy bacon pieces in the skillet.
- Pour the egg mixture over the potato and bacon mixture and gently swirl the pan to cover it. Cook over medium heat for 4 minutes or until it is almost set.
- Transfer the skillet to the oven and bake for 5 to 7 minutes or until the eggs are completely set.
- Remove from the oven, sprinkle with Parmesan cheese over the top, and let it cool for a few minutes before slicing and serving.
Notes
- Veggies: I love spinach and potato here, but you can use whatever you have on hand. Cooked veggies tend to work best, so go with sautéed peppers, onions, zucchini, etc. Don’t use root vegetables like carrots or sweet potatoes unless they are fully cooked.
- Bacon: You can swap out the bacon for fully-cooked sausage, ground beef, diced chicken, ham, etc.
- Add Toppings: Frittata is even better with additional creme fraiche, sour cream, marinara, pesto, or salsa for a little hit of freshness.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
