Here’s a wonderful fact about me: I LOVE breakfast food. I always have, and I sincerely hope that I always will. It’s just so yummy and great for any time of day. If you have never had pancakes and eggs for dinner, you’re just not doing life right. I can’t even count how many times I’ve made breakfast tacos for dinner, but I have never regretted it. Just some food for thought!
Today we are making a dish that all egg loving peeps should try. This bacon, spinach, and tomato frittata is simple and not too heavy in your stomach. Are you wondering what a frittata is? It is an egg-based dish, similar to that of an omelette, with additional ingredients mixed in. Essentially, it is a crustless quiche. Super easy to prepare, with a fabulous flavor to start off the day!
To make this recipe, start by lightly greasing your pie dish and preheating the oven to 350°.
In a large skillet, over medium-high heat, cook your bacon until crisp. This will likely be a few minutes on each side. Remove from stove and place bacon on a plate with paper towels to absorb excess grease. I’m definitely a bacon fan because it balances so well in this dish and many other dishes, so don’t leave it out! If you hate bacon though…you can always try ham or pancetta. 🙂
After taking the bacon off of the stove, grab a cutting board and chop up your slightly cooled bacon, the yellow onion, and the sweet grape tomatoes. I like the onions more on the diced side in this dish, instead of larger chunks. With the sweet grape tomatoes, I cut them into fourths in order to keep them slightly larger.
In a small or medium skillet, over medium heat with butter, cook onions until tender. Make sure you are stirring occasionally during cooking in order to prevent the onions from burning. Mine took around 5 minutes. Remove your onions from the heat while you finish preparing the remainder of the dish.
In a large bowl, whisk together the eggs, heavy cream, and milk. You obviously want a decent amount of egg base, but keep in mind the milk and heavy cream adds a lightness to the frittata that people love. Plus, it’s just another excuse to get some extra calcium.
Add in the chopped bacon, cooked onions, chopped sweet grape tomatoes, spinach, salt, pepper, garlic powder, and paprika. Stir until all of the additional ingredients are combined with the egg mixture. Then you will pour your egg mixture into the greased pie dish. Look at how pretty it already is, even before cooking!
Stick your dish in the oven and cook for around 40 minutes. Your frittata is done when the egg is not jiggling in the center and the edges are lightly browned. Remove your frittata from the oven and serve immediately. You will keep your frittata in the refrigerator and is best for up to 5 days.
Perfectly light, yet filling! This is a perfect dish for any weekend brunch, baby shower, bridal shower, etc. Give this frittata a try and let me know how much you love it! Also, tell me, what is your favorite breakfast dish?
Bacon, Spinach, and Tomato Frittata
Cook Time: 40 minutes Servings: 4-6
- 8 large eggs, beaten
- 1/4 cup heavy cream
- 1/2 cup milk (I used 2%)
- 6 slices bacon, chopped
- 1 tablespoon unsalted butter
- 1/2 cup diced yellow onion
- 8 sweet grape tomatoes, cut into quarters
- 1 cup spinach, packed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- Grab your pie dish and give it a quick, light greasing. Set aside and preheat oven to 350°.
- In a large skillet, over medium-high heat, cook bacon until crisp. Remove from stove and place bacon on a plate with paper towels to absorb excess grease.
- Grab a cutting board and chop up slightly cooled bacon, onion, and grape tomatoes.
- In a small or medium skillet, over medium heat with butter, cook onions until tender. Stir occasionally. Mine took around 7 minutes. Remove from heat.
- In a large bowl, whisk together eggs, heavy cream, and milk.
- Add in chopped bacon, cooked onions, sweet grape tomatoes, spinach, salt, pepper, garlic powder, and paprika. Give a quick stir until combined.
- Pour egg mixture into pie dish. Stick in oven and cook for around 40 minutes. Frittata is done when the egg is not jiggling in the center and the edges are lightly browned.