Loaded Baked Frittata

By Genevieve Ko

Loaded Baked Frittata
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Rating
4(3,319)
Comments
Read comments

Sautéed onion, pepper and spinach lace this sturdy frittata that’s as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. Ready in 45 minutes, it lasts for up to three days in the refrigerator, so you can enjoy it as long as it lasts — which may not be very long.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 6 servings
  • 8large eggs
  • ½cup whole milk
  • Kosher salt and black pepper
  • ½cup finely diced bacon
  • 1cup diced onion (from 1 small onion)
  • 2cups diced red or orange bell peppers (from 2 peppers)
  • 1(5-ounce) package baby spinach
  • 4ounces fresh goat cheese
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

225 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 15 grams protein; 502 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and ½ teaspoon pepper until smooth. Set aside.

  2. Step 2

    Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.

  3. Step 3

    Add onion, peppers and ½ teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.

  4. Step 4

    Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.

  5. Step 5

    Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn’t jiggle. Cool on a rack for about 10 minutes.

  6. Step 6

    Cut into wedges to serve warm or at room temperature.

Tip
  • To make into sandwiches, slide the frittata onto a cutting board. Cut to match the dimensions of your bread, trimming the rounded edges if needed. Sandwich between the bread and serve immediately or wrap tightly in foil, plastic wrap, or wax paper to pack for lunch. A sandwich assembled in the morning should be eaten by lunch.

Ratings

4 out of 5
3,319 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Laura

I find that the comments of a dish being overly salted is often due to not reading the recipe correctly. I say this respectfully. It's just that folks sometimes don't notice that the recipe calls for kosher salt, meaning the measurement is for coarse salt, not the typical fine kitchen salt.

Poto

Any chance I could double this to make for a crowd? And bake in a glass Pyrex baking dish? Will definitely try the original...never seem to have time for a decent breakfast and this sounds like the answer!

Kara

I bake at 325 until frittata puffs up and middle is set (no brown). It's just my preference, but I find the egg texture to be more custardy this way, vs rubbery cooked at 325 vs 375/400 until brown as some recipes suggest. I love the versatility of a fritatta and make with whatever we have on hand for a quick dinner (leftover ham, potatoes, brussels sprouts, whatever cheeses and dairy is on hand). They are always delicious and make excellent leftovers for dinner, breakfast and lunch!

sneezyhead

I loved this. But found the cooking times very different. Mine was just to the point of overdone at eleven minutes. Totally delicious!

Terrie

I never use milk in my frittatas specifically to avoid that custardy texture-which doesn't appeal to my family. I use 1/4 cup filtered water for 3-4 eggs and beat until frothy. I don't use bacon to keep it low in fat. I saute whatever veggies I'm using with a little neutral oil, pour the seasoned eggs over the sauteed veggies, arrange sliced cherry tomatoes, feta or goat cheese on top, cook until the edges are set, then pop in a 400 degree oven for 7-8 min - small 8" pan-2 servings. Delish.

Leanne Harrison

Can I serve this cold?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.