Potato Bacon and Spinach Frittata
Elevate your breakfast or brunch routine with this irresistible Potato Bacon and Spinach Frittata—a satisfying and savory dish that combines crispy bacon, tender golden potatoes, and vibrant baby spinach, all bound together in a fluffy egg base. This one-skillet recipe is enhanced with creamy milk, sharp shredded cheese (cheddar or Gruyere), and a touch of seasoning for perfectly balanced flavor in every bite. With just 15 minutes of prep and a quick bake in the oven, this frittata is as simple to make as it is impressive to serve. Perfect for busy mornings, meal prep, or weekend gatherings, this protein-packed dish is guaranteed to please. Serve it warm from the skillet or enjoy it cold for next-day leftovers—either way, it’s a crowd-pleasing recipe that checks all the boxes. Keywords: Potato Bacon and Spinach Frittata recipe, breakfast frittata, one-skillet brunch recipe, easy frittata ideas, cheesy frittata with bacon.
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Recipe Information
Ingredients
- 6 slices bacon
- 1 large russet potato
- 1 tablespoon olive oil
- 2 cups baby spinach
- 8 eggs
- 0.25 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Gruyere)
Instructions
Preheat your oven to 375°F (190°C).
In a medium oven-safe skillet, cook the bacon slices over medium heat until crispy. Remove the bacon from the skillet, drain on paper towels, and crumble once cooled. Leave 1 tablespoon of bacon grease in the skillet and discard the rest.
Peel and dice the potato into small cubes. Add the olive oil to the skillet with the bacon grease, then add the diced potatoes. Cook over medium heat for 8-10 minutes, stirring occasionally, until the potatoes are golden and tender.
Add the baby spinach to the skillet and cook for 1-2 minutes, stirring, until wilted. Remove the skillet from the heat.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper. Stir in the shredded cheese and crumbled bacon.
Pour the egg mixture evenly over the cooked potatoes and spinach in the skillet. Use a spatula to gently mix and ensure the ingredients are evenly distributed.
Return the skillet to the stovetop and cook over medium heat for 3-4 minutes, allowing the edges to set slightly.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is puffed and the center is just set.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.1 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 300 mg | 23% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
