This Frittata requires just 15 minutes of prep and is SO yummy. Perfectly cooked eggs baked to creamy perfection and packed with veggies, bacon, and THREE kinds of cheese!

slice of frittata on plate

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    <li class="nav-heading">General</li><li><a class="" href="#what_is_a_frittata">What is a frittata?</a></li><li><a class="" href="#frittata_vs_quiche">Frittata vs quiche</a></li><li><a class="" href="#ingredients">Ingredients</a></li><li><a class="" href="#how_to_make">How to make</a></li><li><a class="" href="#how_long_to_bake">How long to bake</a></li><li><a class="" href="#recipe">Get the recipe</a></li><li><a class=" watch-video" href="#recipe_video">Step-by-step video</a></li><li class="nav-heading">Frequently Asked Questions</li><li><a class="" href="#what_cheese_to_use">What cheese to use</a></li><li><a class="" href="#how_to_keep_from_sticking">How to keep from sticking</a></li><li><a class="" href="#why_is_my_frittata_flat">Why is my frittata flat?</a></li><li><a class="" href="#milk_vs_cream">Milk vs cream</a></li><li><a class="" href="#can_you_use_egg_whites">Can you use egg whites?</a></li><li><a class="" href="#is_frittata_gluten_free">Is frittata gluten-free?</a></li><li><a class="" href="#flavor_combinations">Flavor combinations</a></li><li><a class="" href="#tips">Tips</a></li><li><a class="" href="#pairing_suggestions">Pairing suggestions</a></li><li><a class="" href="#how_to_store">How to store</a></li><li><a class="" href="#nutrition_info">Nutrition information</a></li></ul></div>

What is a frittata?

Frittata is an Italian dish that could be described as an egg pie of sorts. It’s similar to a quiche but without crust. Often times, frittata has mix-ins like veggies, meats, and cheeses.

In this case, we’re adding bacon, onion, spinach, potatoes, and three types of cheese!

What’s the difference between frittata and quiche?

The main difference between frittata and quiche is the crust—or lack thereof. Quiche is made with a crust and frittata isn’t! Besides that, the ingredients are pretty much the same.


This super simple ingredient list makes the best breakfast frittata!

  • Eggs – can’t have frittata without eggs!
  • Heavy Cream – this is what gives the frittata that delicious creamy texture when baked.
  • Garlic, Salt, and Pepper – adds flavor and spice.
  • Bacon – gives crispy texture and a delicious smoky flavor.
  • Yellow Onion, Potatoes, and Spinach – the classic frittata veggie blend.
  • Cheddar, Gruyere, and Parmesan Cheese – I love this blend of cheeses because they all add their own unique flavor to the frittata.

How to make

  1. Whisk together eggs, heavy cream, and part of the salt in a medium-sized bowl. eggs, buttermilk, and salt whisked in mixing bowl
  2. Place diced bacon in cold skillet pan then turn to medium/medium-high heat and cook until crispy. Remove the bacon and set aside. bacon being cooked in skillet
  3. Grease the same skillet then cook onion, and potatoes with salt and pepper until the potatoes are tender and browned.onion and potatoes being cooked in skillet
  4. Mix in the spinach and garlic into the onion/potato mixture then add and mix in already cooked diced bacon. spinach and bacon added to onion/potatoes
  5. Sprinkle cheddar, gruyere, and parmesan cheese on top.cheese being sprinkled over veggies
  6. Pour the egg mixture evenly over the veggies and cheese and cook until the edges are starting to set.egg mixture poured over veggies in skillet
  7. Bake in preheated oven for 20-25 minutes or until the eggs are completely set then serve and enjoy!finished frittata in skillet

How long to bake

The frittata should bake anywhere from 20-25 minutes.

You’ll be able to tell it’s done when the eggs are set and it’s cooked all the way through!

What cheese to use

This recipe calls for gruyere, parmesan, AND sharp cheddar cheese which I think is a super delicious combination.

However, if those aren’t your favorite, other cheeses will work as well. Try goat, peppernjack, mozzarella, white cheddar, feta, you name it!

How to prevent the frittata from sticking

The bacon grease in this recipe helps keep the frittata from sticking. I also highly recommend using a cast-iron skillet. They’re naturally non-stick so it’s much easier to remove the frittata once it’s done baking.

Why does my frittata go flat?

Your frittata will naturally deflate a little bit when you take it out of the oven. If it’s much too flat, the eggs may be overcooked. Try removing it from the oven when the center is still a little bit loose and then letting the frittata set for a few minutes before cutting into it.

Also be sure you’re measuring your heavy cream exactly. Too much dairy will weigh the eggs down and the frittata won’t be quite as fluffy.

Can you use milk instead of cream?

The higher the fat content of whatever dairy you’re using the creamier your frittata will be. Although milk will work, I recommend sticking to the heavy cream for an extra smooth texture!

Pro tip
If you want to lighten it up a bit while still maintaining a creamier texture, try using half-and-half! 

Can you just use egg whites?

I don’t see why this wouldn’t work. However, I haven’t tested it just using egg whites so I’m not sure how many you would need to supplement for the rest of the egg.

Is frittata gluten-free?

It sure is! This frittata is totally gluten-free. As always, be sure all of the ingredients you’re using are certified GF before incorporating them into this recipe.

slice of frittata on plate held, blue background

Flavor combinations

Although I do love the classic potato, spinach, and onion combination, it’s also fun to switch it up. Here are some other yummy ingredient blend ideas!

  • Spinach, artichoke, and feta cheese
  • Broccoli, cheddar, and green onion
  • Asparagus, mushroom, and goat cheese
  • Caprese: tomato, mozzarella, and basil
  • Onion, carrot, pepper, and chives
  • Roasted red pepper, spinach, and onion

Make any of these and mix in your favorite meat: ham, turkey, or even shrimp! Pretty much anything is a go!


  • Use heavy cream. Higher fat content = creamier texture!
  • Mix well. Make sure the eggs, meat, and veggies are all mixed evenly so you get a little bit of everything in each bite.
  • Always add cheese. Seriously. Trust me.
  • Don’t overcook. Remove the frittata from the oven while the center is slightly undercooked and let it set outside of the oven. This prevents the eggs from overcooking so it doesn’t get dry and spongy.
  • Use a cast-iron skillet. These can go easily from the stovetop to the oven and help conduct heat evenly so the frittata is perfectly cooked everywhere. They’re also naturally non-stick so it’s super easy to remove the frittata when it’s done!

What to serve with frittata

This recipe is delicious on it’s own or garnished with fresh herbs (basil, parsley, cilantro, or chives), a dollop of pesto, balsamic glaze, hot sauce, or sour cream!

If you’re serving it up as a larger meal during brunch, here are some of my favorites!

Serve any (or all) of these up with mimosas and you’ve got a hearty and super yummy brunch spread!

How to store

Leftovers will last in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw overnight in the fridge then bake (preferred) or microwave until heated through.

– Jennifer

slice of frittata on plate



This Frittata requires just 15 minutes of prep and is SO yummy. Perfectly cooked eggs baked to creamy perfection and packed with veggies, bacon, and THREE kinds of cheese!
Course Breakfast
Cuisine American, Italian
Keyword bacon, easy, eggs
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 597kcal
Author Jennifer Debth


  • 12 large eggs
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons salt divided
  • 6 slices bacon diced
  • 1/2 yellow onion diced
  • 3/4 – 1 pound Yukon gold potatoes peeled and cubed into 1/4 inch chunks
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups baby spinach
  • 4 cloves garlic minced
  • 1 cup sharp cheddar cheese shredded
  • 1 cup gruyere cheese shredded
  • 1/4 cup finely grated parmesan cheese


  • Preheat oven to 400 degrees F. 

  • Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a medium sized bowl. Set aside.
Place the diced bacon in a cold 10-12 inch cast iron skillet, then turn the heat to medium/medium-high heat.
  • Cook the bacon, stirring occasionally, until crispy.
  • Remove the bacon (set aside) and grease, reserving 2 tablespoons for frying the potatoes.
  • Return the pan with 2 tablespoons bacon grease to medium heat.
  • Add the onion, potatoes, pepper, and remaining 1 teaspoon salt.
  • Cook, stirring regularly, until the potatoes are fairly tender and lightly browned, about 6 minutes.
  • Add in the spinach and garlic, and cook for 30 seconds.
  • Stir the bacon back in and spread everything into an even layer.
  • Sprinkle the cheddar, gruyere, and parmesan cheese on top. 

  • Pour the egg mixture evenly over the vegetables and cheese.
  • Cook for 1-2 minutes, or until you see the eggs at the edges of the pan beginning to set.
  • Bake in preheated oven until the eggs are set, about 20-25 minutes.
  • Cool for 5 minutes, slice into wedges, serve, and enjoy!



Serving: 1person | Calories: 597kcal | Carbohydrates: 27g | Protein: 32g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 461mg | Sodium: 1151mg | Potassium: 867mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2199IU | Vitamin C: 30mg | Calcium: 508mg | Iron: 3mg

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