Cheesy Bacon and Spinach Frittata
A fluffy frittata with crispy bacon, sweet onions, fresh spinach, and melted pepper jack cheese. Perfect for any meal and easy to customize!
Servings: 4
Equipment
- 10 Inch Carbon Steel Pan or oven-safe pan of choice
Ingredients
- 4 strips Bacon chopped
- 1 Yellow Onion diced
- 2 cups Baby Spinach or about 2 big handfuls
- 8 Eggs
- 2 tablespoons Half and Half
- ¼ teaspoon Kosher Salt or to taste
- ¼ teaspoon Black Pepper or to taste
- 6 slices Pepper Jack Cheese about 4 ounces
Instructions
- Cook the chopped bacon in an oven-safe pan over medium heat for about 10 minutes, or until golden and crisp.
- Add the diced onion and stir to combine. Cook for about 5 minutes, stirring occasionally, until softened. Stir in the spinach and cook for 1–2 minutes, just until wilted.
- In a medium bowl, whisk together the eggs, half & half, salt, and black pepper.
- Preheat the broiler. Pour the egg mixture into the pan with the bacon, onion, and spinach. Stir gently to combine. Cook for 5 minutes, or until the eggs are mostly set.
- Arrange the pepper jack cheese slices evenly over the top. Transfer the pan to the oven and broil for 2–3 minutes, until the cheese is melted and golden.
- Remove from the oven, let cool slightly, then slice into quarters and serve.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm slices in the microwave or in a 350°F oven until heated through.
- Substitution Ideas: Swap pepper jack with cheddar, mozzarella, or your favorite cheese. Use cooked sausage or ham instead of bacon if you like.
Nutrition
Calories: 360kcal | Carbohydrates: 5g | Protein: 23g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 373mg | Sodium: 622mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2160IU | Vitamin C: 6mg | Calcium: 315mg | Iron: 2mg
