Bacon Spinach Frittata with Mozzarella
A skillet frittata with crisp bacon, wilted spinach, and melted mozzarella, finished in the oven.
Equipment
- 11 inch oven safe skillet
- Whisk
- Mixing bowl
Ingredients
Main Ingredients
- 10 large eggs
- 2 tbsp milk dairy or non dairy
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp oil for the pan
- 10 oz bacon chopped
- 2 cloves garlic minced
- 1 tbsp butter
- 4 cup baby spinach loosely packed
- 1 ½ cup shredded mozzarella
Instructions
Cooking
- Preheat and whisk. Heat the oven to 350 degrees F and whisk the eggs with milk, salt, and pepper. Cook the bacon. Heat the oil in an 11 inch skillet over medium high heat and cook the bacon until almost golden.
- Add greens. Stir in the garlic 30 seconds, add the spinach, and cook until wilted.
- Save a topping. Lower the heat and remove about a third of the bacon and spinach.
- Add eggs. Melt the butter, pour in two thirds of the eggs, add half the cheese, and pour in the remaining eggs.
- Top. Add the reserved bacon, spinach, and remaining cheese. Cook about 3 minutes on the stove.
- Bake. Bake about 8 minutes until set and 160 degrees F in the center, then rest before slicing.
Notes
Substitutions: Use cheddar, Swiss, or Monterey Jack for the mozzarella.
Tips: Drain most of the bacon fat and squeeze the spinach dry so the frittata sets firm.
Storage: Refrigerate up to 3 days or freeze slices up to 2 months.