Description
This easy frittata is perfect for breakfast, brunch, or dinner! Soft, custardy on the inside with a golden, crispy edge, it’s highly customizable—add your favorite vegetables, meats, or cheeses. Serve it fresh or make it ahead for a quick, satisfying meal.
Ingredients
Scale
- 10 eggs
- 2 tbsp milk (any)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp oil
- 300g (10oz) bacon, chopped
- 2 garlic cloves, minced
- 1 tbsp butter (15g)
- 2 big handfuls baby spinach
- 1 1/2 cups (150g) shredded mozzarella cheese (or any melting cheese)
Instructions
- Preheat the oven to 180°C (350°F).
- Whisk together the eggs, milk, salt, and pepper in a bowl.
- Heat oil in a well-seasoned skillet or non-stick pan (about 26cm/11”) over medium-high heat.
- Add bacon and cook until golden.
- Add garlic and cook for 30 seconds.
- Add spinach and toss until just wilted.
- Reduce heat to medium and remove 1/3 of the bacon-spinach mixture for topping.
- Add butter to the pan and swirl across the base.
- Pour 2/3 of the egg mixture into the pan, scatter half the cheese over it, then pour in the remaining egg mixture.
- Top with the reserved bacon-spinach mixture and remaining cheese.
- Cook on the stovetop for about 3 minutes until the sides are just set but the center is still jiggly.
- Transfer to the oven and bake for 8 minutes until the center is just set and cheese is melted.
- Let rest for a few minutes, slice, and serve.
Notes
- A touch of milk helps make the frittata custardy, but you can skip it if you prefer.
- If stuck, let the frittata rest for 5 minutes to loosen.
- Can be cooked under the broiler for 5 minutes if preferred, though the oven provides a more even cook.
- No oven? Cook on medium-low with a lid for about 6 minutes, then flip onto a plate and return to the stove to finish cooking.
Nutrition
- Calories: 285
- Sodium: 562mg
- Fat: 23g
- Saturated Fat: 9g
- Protein: 15g
- Cholesterol: 244mg