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Loaded Baked Frittata
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 to 6 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 6)
| Energy | 225.5 kcal |
| Total lipid (fat) | 15 g |
| Fatty acids, total saturated | 6.5 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 8 g |
| Fiber, total dietary | 2 g |
| Sugars, total including NLEA | 4.5 g |
| Protein | 15.5 g |
| Cholesterol | 265 mg |
| Sodium, Na | 502 mg |
| Calcium, Ca | 123.5 mg |
| Iron, Fe | 2.5 mg |
| Potassium, K | 427 mg |
| Vitamin D (D2 + D3) | 1.5 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
A melange of sautéed onion, pepper, and spinach gives this frittata a layered, complex charm — delightful both warm and cold. Enhance it with crispy bacon and creamy goat cheese for a satisfying solo or sandwich-worthy dish.
Ingredients
- 8 - large eggs
- 1/2 cup - whole milk
- to taste - Kosher salt
- to taste - black pepper
- 1/2 cup - finely diced bacon
- 1 cup - diced onion (from 1 small onion)
- 2 cups - diced red or orange bell peppers (from 2 peppers)
- 1 (5-ounce) package - baby spinach
- 4 ounces - fresh goat cheese
- Step 1 Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, vigorously beat the eggs with the milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, ensuring a smooth mixture. Set aside.
- Step 2 In a 10- to 12-inch cast-iron or ovenproof nonstick skillet, render the bacon over medium heat, stirring intermittently, until it becomes golden and crisp, approximately 4 to 5 minutes.
- Step 3 Introduce the diced onion, bell peppers, and 1/2 teaspoon each of salt and pepper. Sauté until the onions are translucent and the peppers tender, about 6 to 7 minutes. Gradually add the spinach, stirring gently to encourage it to wilt.
- Step 4 Reduce the heat to low and pour the reserved egg mixture into the skillet, ensuring even vegetal dispersion by stirring gently. Smooth the surface and dot with small pieces of goat cheese.
- Step 5 Transfer the skillet to the oven and bake until the frittata's top is golden and the eggs are set with no jiggling evident upon gently shaking the pan, approximately 20 to 25 minutes. Allow it to cool on a rack for about 10 minutes.
- Step 6 Slice into wedges and serve either warm or at room temperature.
Ingredients
- 8 - large eggs
- 1/2 cup - whole milk
- to taste - Kosher salt
- to taste - black pepper
- 1/2 cup - finely diced bacon
- 1 cup - diced onion (from 1 small onion)
- 2 cups - diced red or orange bell peppers (from 2 peppers)
- 1 (5-ounce) package - baby spinach
- 4 ounces - fresh goat cheese
