Frittata

Great way to make breakfast for a crowd and a make ahead, protein rich meal you can keep for days and days. Also see Baked Frittata – no stove required!

Frittata recipe

This frittata recipe will be familiar to many of my friends. It is what I make when I’m cooking brunch for a group of people or when I don’t have enough bacon to go around for everyone. It makes me feel like I’m getting a quiche fix – but far healthier because it’s devoid of that buttery crust, nor loaded with cream. And if I skip the bacon and cheese and make this with just veggies and perhaps the teeniest sprinkle of parmesan or feta, it is also a terrific low calorie meal that’s high in protein. But here, today, I’m sharing my favourite way to make frittata – with bacon. (And spinach🍃)

Bacon fat = extra flavour!

When you cook with bacon, always try to find a way to use the bacon fat in the recipe. Otherwise, you’re throwing away free flavour! So in this recipe, I cook the bacon in the same skillet that I use to make the frittata. TIP: Use a well seasoned skillet OR a non stick pan. You’ll cry if your frittata gets stuck! (Though if it does, just leave it for 5 minutes and it will sweat off the pan 🙂 )

How to make frittata

Nothing ground breaking here – an egg mixture with a touch of milk (really, it makes it a bit more custardy). If you want it richer, like a Crustless Quiche, use cream instead of milk. Cook the bacon (I like to add garlic too), wilt some spinach. Then what I do next might be a little different to the usual frittata recipe – no big deal so it’s not critical, it’s a personal preference:

Reserve some of the bacon and spinach to sprinkle across the top; Layering – Pour in some of the egg mixture, sprinkle with cheese, top with remaining egg, sprinkle with more cheese and top with reserved bacon and egg.

I just find this layering technique disperses the add-ins better throughout the frittata (rather than sinking to the bottom). Plus it looks nicer when you can see some of the bacon and spinach on the surface. Some frittata recipes say to pour all the egg mixture in and gently mix it in the pan. The problem with this is that this can cause the frittata to stick to the base of the pan. It’s safer (I think) not to mix – also prevents the frittata from becoming discoloured when browning on the base of the pan mixes in.

I like to bake frittata in the oven because I feel like it cooks it through more evenly than popping it under the broiler/grill. Having said that though, I have made frittata many times just on the stove. It’s a terrific breakfast for camp outs – so much easier than making loads of bacon and eggs for everyone when you only have one portable stove! I’ve popped stove top directions in the recipe notes – it involves flipping and it looks totally pro when you do it. 😂 – Nagi x

MY FAVOURITE BREKKI/BRUNCHY EGG RECIPES

Healthy Egg Muffins – grab ‘n go brekki! Shakshuka (Middle Eastern Baked Eggs) Caprese Baked Eggs No Washing Up Ham Egg Bread Bowls & Ham Egg Pockets Quiche Lorraine (must try at least once!) Crustless Ham & Cheese Quiche (low carb, speedy, delicious!) A classic Omelette or a Fluffy Egg White Omelette

And the Frittata Extended Family

Frittata with Bacon – the father, made the traditional way (stove then oven) Quiche Lorraine – the French mother, with the buttery flaky crust Salmon Quiche – loaded with smoked salmon Italian Sausage Quiche – the cheeky Italian uncle Hash Brown Crust Quiche Lorraine – the flashy cousin with a hash brown crust Frittata Egg Muffins – the healthy sister Spanish Tortilla (Omelette) – the Spanish potato-loving aunt Baked Vegetable Frittata – the uncle, made the easy way (pour and bake!)