Frittata is a great, easy meal for busy weeknights. Sauté a few things on the stovetop, pour in your eggs & milk, and bake until golden.
- 4 strips of thick-cut bacon
- 1/4 cup thinly sliced green onions, about 2 small, whites and greens separated
- 3 ounces baby spinach
- 1/8 teaspoon freshly grated nutmeg (optional)
- 6 large eggs
- 1 cup milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 cup shredded cheddar cheese
- Preheat oven to 350°F.
- Lay bacon strips flat in a single layer in the bottom of a 10- or 12-inch cast iron skillet. Turn the heat on medium and cook until crisp, flipping occasionally, about 15-20 minutes total. Remove bacon from pan and set aside to cool, reserving 1 tablespoon drippings in the pan.
- Add the white parts of the green onions to the reserved bacon drippings and cook until they start to soften, about 1 minute. Add the baby spinach and nutmeg and cook until wilted down, about 2 minutes longer. Turn off heat.
- Meanwhile, in a large bowl, whisk together eggs, milk, salt, and pepper. Pour mixture into the skillet over the spinach. Sprinkle cheddar cheese on top, along with the remaining green onions. Crumble the bacon strips over top and transfer to the preheated oven.
- Bake until a knife inserted near the center comes out clean, about 20-25 minutes, depending on the size of your skillet.
If you don’t have a cast iron skillet, use any oven-safe skillet that you have.
A 12-inch cast iron skillet makes a thinner, more quick-cooking frittata. A 10-inch cast iron skillet makes a thicker, fluffier frittata that will take a few more minutes to cook.
- Serving Size: 1 slice
- Calories: 161
- Sugar: 1.9 g
- Sodium: 318.2 mg
- Fat: 11.2 g
- Saturated Fat: 5 g
- Carbohydrates: 3 g
- Fiber: 0.3 g
- Protein: 11.8 g
- Cholesterol: 162.1 mg
Keywords: frittata, brunch, easy dinner