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(3,427)
Comments
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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.

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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.

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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.

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Ratings

4 out of 5
3,427 user ratings
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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!

Jennie

I'm not a fan of goat cheese. Do you have suggestions for a substitute? Boursin, maybe?

Bonbon

I didn't care for the goat cheese. It was too tart. I will make next time with shredded cheese like cheddar.

Chris

As written, this recipe is pretty flavorless. The second time around I added some chili flakes to the vegetables/bacon and some thyme as well as a little bit of garlic. I used 7 eggs and used a mix of milk and cream for a total of about 3/4 cup. I also baked it in a buttered glass pie plate at 350 for a longer time. Much better that time.

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