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    Home » Recipes for Toddlers & Kids » Family Dinners » Spinach, Tomato & Bacon Frittata

    Spinach, Tomato & Bacon Frittata

    Published: Sep 6, 2021 by Lucy · This post may contain affiliate links · 3 Comments

    Jump to Recipe
    A forkful of a savoury egg dish.

    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!

    A plate of a savoury bacon, spinach and tomato frittata, with some on a fork.

    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.

    A baked egg frittata topped with cherry tomatoes and melted cheese.

    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:

    The ingredients for a spinach, tomato 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.

    Bacon being cooked in a frying pan.

    Drain any excess oil and place into a lightly greased baking dish.

    Cooked bacon in an ovenproof  baking dish.

    Step 2 - Whisk The Eggs

    Place the eggs into a large mixing bowl, add the cream and season with salt and pepper.

    Eggs and cream in a white mixing bowl.

    Whisk lightly until just combined. Set aside.

    Eggs and cream mixed in a bowl with a red whisk.

    Step 3 - Prepare The Dish

    Place the spinach and tomatoes on top of the bacon in the baking dish.

    Spinach and tomatoes in a 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.

    Grated cheese over an egg and vegetable mixture in a baking dish.

    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
    A close up of a piece of baked frittata with bacon, spinach and tomato.

    Expert Tips

    Follow my tips for a foolproof frittata recipe:

    Can I make this in a cast iron pan?

    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.

    Can this be made into mini frittata's?

    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.

    Don't over-beat the eggs

    The will cause the frittata to become dense once baked. Simply whisk the eggs lightly until combined with the cream.

    Vegetarian option

    Omit the bacon for a delicious vegetarian frittata.

    Cooking the 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.

    Storing

    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.

    Freezing

    Freeze in an airtight container for up to 3 months. Allow to defrost in the fridge before reheating.

    A piece of frittata on a plate with a fork in front.

    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.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A white baking dish filled with an egg mixture, tomatoes, spinach and cheese.

    Spinach, Tomato & Bacon Frittata

    A creamy and cheesy Spinach, Tomato & Bacon Frittata that takes just 10 minutes to prepare and 30 minutes to cook.
    5 from 10 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: western
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8 serves
    Calories: 333kcal
    Author: Lucy - Bake Play Smile

    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.

    Notes

    RECIPE NOTES & TIPS
    Mini frittatas - to make this dish into individual frittatas, simply add the mixture into the holes of a muffin tin and bake. If baking individual frittatas, reduce the cooking time to approximately 15 minutes or until cooked through.
    Vegetarian option - Omit the bacon for a delicious vegetarian frittata.
    Cooking the 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.
    Storing - 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.
    Freezing - Freeze in an airtight container for up to 3 months. Allow to defrost in the fridge before reheating.

    Nutrition

    Calories: 333kcal | Carbohydrates: 3g | Protein: 16g | Fat: 29g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 377mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1802IU | Vitamin C: 10mg | Calcium: 190mg | Iron: 2mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Jenny

      May 12, 2022 at 8:35 pm

      5 stars
      Delicious

      Reply
    2. R

      March 14, 2022 at 5:52 pm

      Can these be eaten cold from the fridge without reheating? Thinking they'll be great for school lunch boxes!

      Reply
      • Lucy

        March 15, 2022 at 3:18 pm

        Absolutely!

        Reply

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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