Bacon and Potato Frittata with Spinach and Cheese

This hearty frittata is packed with crispy bacon, tender potatoes and fresh spinach, all bound together with a creamy, cheesy egg mixture. Cooked entirely on the stovetop, it’s an easy and satisfying meal any time of day.

The secret to its rich flavor is cooking the onions and potatoes in reserved bacon fat, then topping everything with a blend of Italian cheeses. Serve it warm for breakfast, brunch or a light dinner alongside a simple salad.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 unit EggsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice half the potatoes into ½-inch pieces (save the rest for another use). Place in a small pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes; drain.
2. Meanwhile, heat a medium dry, preferably nonstick, pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully pour most of the bacon fat into a small heatproof bowl (you’ll use the reserved fat in step 5), leaving a thin layer in the pan. Reserve pan.
3. Halve, peel and thinly slice onion. Heat pan with reserved bacon fat over medium-low heat. Add a drizzle of oil, onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 4-7 minutes. Tip: If onion browns too quickly, add a splash of water. Turn off heat; transfer onion to a plate.
4. While onion cooks, place cream cheese in a medium microwave-safe bowl; microwave until softened, 25 seconds. Whisk in eggs, garlic powder, ¼ tsp salt and pepper until combined (it’s OK if there are chunks of cream cheese). Stir in half the Italian cheese blend. Once cool enough to handle, roughly chop bacon.
5. Once potatoes are finished cooking, heat a large drizzle of reserved bacon fat and 1 TBSP butter in pan used for onion over low heat; swirl in pan to coat sides. Once butter has melted, add half the spinach. Cook, stirring often, until slightly wilted, 30-60 seconds. Stir in remaining spinach and a pinch of salt and pepper; cook, stirring, until slightly wilted, 30 seconds more. Stir in potatoes and onion until combined. Stir in egg mixture (Tip: scrape the sides of the bowl to get as much as you can), then sprinkle with bacon and remaining Italian cheese blend. Cover and cook, undisturbed, until eggs are set, 5-7 minutes.
6. Season frittata with salt to taste. Carefully cut in pan into 6 wedges. Divide between plates and serve.

Recipe Tips

FAQ

Can I use frozen spinach instead of fresh?

Yes, thaw and squeeze dry about 5 ounces of frozen spinach before adding it to the pan. Reduce the cooking time for wilting accordingly.

Can I make this frittata dairy-free?

You can substitute the cream cheese with a dairy-free alternative and use a vegan cheese blend. The texture may be slightly different, but it will still be delicious.

How do I store leftovers?

Store leftover frittata wedges in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.