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This delicious colorful frittata is great to serve guests for breakfast, holiday brunch, or a light lunch.  Made quick and easy in a cast iron skillet.


1 pound bacon cooked and crumbled

1 Tbsp saved bacon fat or oil

4 oz baby spinach

1/2 cup cherry tomatoes cut in half

15 large eggs

1 Tbsp salt

1 tsp pepper

2 C grated cheddar cheese

Preheat oven to 350 degrees.  In 10-inch Lodge cast iron skillet*,  warm 1 Tbsp bacon fat or oil.  Add spinach and tomatoes cooking over medium heat until spinach is wilted and tomatoes are heated through.  In large mixing bowl* scramble eggs, salt, and pepper.  Pour over spinach and tomatoes.  Sprinkle cheese over the top followed by the crumbled bacon.  Bake for 25-30 minutes until the center is set.  Let rest for 10 minutes until serving.

Serves: 6-8

*Available at Zest!



Bacon, Tomato, and Spinach Frittata

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