A creamy and cheesy Spinach, Tomato & Bacon Frittata that takes just 10 minutes to prepare and 30 minutes to cook. A simple and tasty meal that doubles as an easy weeknight dinner, a light lunch, or even a healthy breakfast!
I'm a girl who is more than happy to spend hours upon hours creating the perfect cheesecake, decorating a cake or experimenting with a new cookie recipe, but when it comes to dinners, I am all about quick, easy and tasty recipes.
In our house, dinners have to be:
no fuss
no hassle
kid-friendly
quick
My favourite go-to midweek meals all take just a few minutes to prepare, they get the tick of approval from Mr 5 and you can freeze any leftovers.
Just like my egg and bacon pie, fettuccine carbonara and creamy oven-baked chicken and rice, this simple bacon frittata is perfect for busy weeknights.
Plus the leftovers make for a delicious breakfast the next day.
Why You're Going To Love This Recipe
Once you try this spinach, tomato & bacon frittata, it's sure to become a regular favourite in your house too!
Here's why it's so good:
- quick and easy - when you need dinner on the table in less than an hour, this is the recipe for you! 10 minutes prep time + 30 minutes cooking time = a 40 minute winner!
- versatile - mix and match with your favourite fillings. Substitute the bacon for ham, or omit it entirely for a vegetarian option. Try adding thin slices of pumpkin, peas or any other vegetables you like.
- freezer-friendly - pop any leftovers into the freezer or enjoy them the next morning for a healthy breakfast or a 'grab and go' lunch box option.
What You Need
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
You only need 6 ingredients to make this simple vegetable and bacon frittata:
- cream - I recommend using full fat cream (also known as whole or heavy). It has the best flavour and texture once baked
- eggs - use large size eggs
- bacon - I prefer to use streaky bacon, however you can use any cut of bacon you like. Alternatively, use deli ham and skip the step of cooking the bacon.
- spinach - use fresh spinach. Either baby spinach or chopped regular spinach work great.
- cherry tomatoes - these give a yummy little burst of flavour to the dish.
- cheese - I like to use either grated tasty, cheddar or mozzarella cheese. Mozzarella cheese will go deliciously stretchy and gooey when melted.
Step By Step Instructions
Just 10 minutes prep time is all it takes to whip up this midweek dinner.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Cook The Bacon
Saute the bacon in a frying pan over medium heat until cooked through and becoming crispy. Alternatively, you can saute the bacon using a Thermomix.
Drain any excess oil and place into a lightly greased baking dish.
Step 2 - Whisk The Eggs
Place the eggs into a large mixing bowl, add the cream and season with salt and pepper.
Whisk lightly until just combined. Set aside.
Step 3 - Prepare The Dish
Place the spinach and tomatoes on top of the bacon in the baking dish.
Pour over the egg and cream mixture and sprinkle over the grated cheese.
Bake in the oven for 30 minutes or until golden on top and cooked through in the centre.
Serving Suggestions
This simple spinach, tomato and bacon frittata makes a delicious meal all on it's own, but it's also yummy when served with:
- a fresh side salad, such as my pumpkin and feta salad
- homemade bread rolls or sourdough
- crunchy roast potatoes
- relish or chutney
Expert Tips
Follow my tips for a foolproof frittata recipe:
Yes absolutely! Simply cook your bacon in the stovetop in your cast iron pan, then add the layers of spinach, tomato, egg and cream mixture and cheese over the top. Transfer to the oven to bake.
Yes! Simply add the mixture into the holes of a greased muffin tin and bake. If baking individual frittatas, reduce the cooking time to approximately 15 minutes or until cooked through.
The will cause the frittata to become dense once baked. Simply whisk the eggs lightly until combined with the cream.
Omit the bacon for a delicious vegetarian frittata.
You will know the frittata is ready when it's golden on top and a skewer inserted into the middle comes out without any gooey egg on it.
Store the frittata in an airtight container in the fridge for up to 2 days. Reheat in the microwave or oven for a quick and easy breakfast.
Freeze in an airtight container for up to 3 months. Allow to defrost in the fridge before reheating.
Related Recipes
Browse my collection of simple freezer-friendly midweek family dinners here, including:
- Slow Cooker Creamy Tuscan Chicken - this 'set and forget' dinner is always a hit! Easy enough for a midweek dinner, but tastefuul enough for a light dinner party or lunch with guests.
- Pumpkin & Spinach Lasagne - a vegetarian meal that is perfect for 'meat-free Monday'. Trust me, it's so tasty, you wont even notice that it's meat-free.
- Tuna Pasta Casserole - this is an absolute favourite with kids and toddlers. Budget-friendly and it makes a big batch (perfect for leftovers!)
- Noodle & Beef Chow Mein - an old fashioned favourite that uses 2 minute instant noodles and beef mince (ground beef) to create a tasty 'fake-away' meal.
- Easy Fish Cakes - it couldn't be eaiser to make these simple fish cakes. Serve them on their own or with a side salad.
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Spinach, Tomato & Bacon Frittata
Ingredients
- 1 tbs olive oil
- 200 g streaky bacon chopped
- 10 eggs
- ½ cup (120g) cream thickened or cooking cream
- salt and pepper to taste
- 80 g baby spinach leaves approximately 2 large handfuls
- 250 g cherry tomatoes
- 150 g grated cheese mozzarella, tasty or cheddar
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced).
- Heat the olive oil in a frying pan over medium heat. Add the bacon and saute for 3-4 minutes. Place bacon on paper towel to drain any excess oil.
- In a mixing bowl, lightly whisk together the eggs, cream, salt and pepper. Set aside.
- Place the cooked bacon into the base of a 23cm x 23cm (9 x 9 inch) ovenproof baking dish.
- Sprinkle the baby spinach and then the cherry tomatoes over the top of the bacon.
- Gently pour the egg and cream mixture over ingredients in the baking dish.
- Sprinkle over the grated cheese
- Bake for 30 minutes or until cooked through.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced).
- Place the cheese into the Thermomix bowl and grate for 7 seconds, Speed 9. Set aside. Wash and dry the bowl.
- Place the bacon into the Thermomix bowl and chop for 3 seconds, Speed 5. Scrape down the sides of the bowl. Add the olive oil and saute for 5 minutes, 100 degrees, Reverse, Speed 1 (MC off).
- Place the cooked bacon into the base of a 23cm x 23cm (9 x 9 inch) ovenproof baking dish.
- Sprinkle the baby spinach and then the cherry tomatoes over the top of the bacon.
- Place the eggs, cream, salt and pepper into the Thermomix bowl (no need to wash it first). Mix for 10 seconds, Speed 8. Gently pour over ingredients in the baking dish.
- Sprinkle over the grated cheese
- Bake for 30 minutes or until cooked through.
ALAN MCKENDRICK says
WONDERFULL EGG AND BACON RECIPE
Jenny says
Delicious
R says
Can these be eaten cold from the fridge without reheating? Thinking they'll be great for school lunch boxes!
Lucy says
Absolutely!