Bacon and Spinach Frittata with Potatoes and Cheese

This bacon and spinach frittata is a satisfying one-pan meal that comes together quickly. With crispy bacon, tender potatoes and melted cheese, it’s perfect for breakfast, brunch or a light dinner.

The eggs are cooked on the stovetop until set, making this frittata easy and foolproof. Serve it straight from the skillet for a rustic presentation.

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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, but thaw and squeeze out excess moisture before adding to the pan. Reduce the cooking time slightly.

How do I know when the frittata is fully set?

The edges will be firm and the center will no longer jiggle when you gently shake the pan. A knife inserted in the center should come out clean.

Can I make this frittata ahead of time?

Yes, it can be refrigerated for up to 3 days. Reheat slices in a skillet or microwave.