Best 2 Spinach Potato And Bacon Frittata Recipes

Spinach, potato, and bacon frittata is a tasty and versatile dish that makes a great breakfast, lunch, or dinner option. Frittata is an Italian dish similar to quiche, but it's made without a crust. It's a great way to use up leftover vegetables and meats, and it's also a healthy and satisfying meal. Spinach potato and bacon frittata is a classic combination of flavors that is sure to please everyone at the table. The spinach adds a pop of color and nutrition, the potatoes add heartiness and texture, and the bacon adds a salty, smoky flavor. This frittata is also easy to make and is perfect for a busy weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH, BACON, AND POTATO FRITTATA

Spinach, Bacon, and Potato Frittata image

With the potatoes, spinach and lettuce already prepped, this egg dinner will be ready in no time.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 10

Ingredients

6 large eggs
1 cup ricotta cheese
1/4 cup grated Parmesan
Coarse salt and ground pepper
5 strips bacon, cut into 1/2-inch pieces
5 boiled potatoes, quartered
2 bunches spinach (about 10 ounces each), trimmed, washed, and roughly chopped
2 tablespoons extra-virgin olive oil
2 teaspoons white-wine vinegar
1 head Boston lettuce

Steps:

Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
In a medium nonstick ovenproof skillet, cook bacon over medium-high until crisp, 6 to 7 minutes. Drain all but 1 teaspoon fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.
Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes.
Run a rubber spatula around edge of frittata and slide it onto a serving plate. Whisk together oil and vinegar; season with salt and pepper. Toss lettuce with dressing. Serve frittata with salad.

Nutrition Facts : Calories 412 g, Fat 29 g, Fiber 3 g, Protein 25 g

SPINACH, POTATO, AND BACON FRITTATA

Spinach, Potato, and Bacon Frittata image

Make and share this Spinach, Potato, and Bacon Frittata recipe from Food.com.

Provided by SweetSueAl

Categories Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

10 large eggs
3 tablespoons half-and-half
salt and pepper (to taste)
1/2 cup goat cheese (crumbled)
1 (6 ounce) bag Baby Spinach
3/4 lb yukon gold potato, peeled and cut into 1/2-inch pieces
6 slices bacon, cut crosswise into 1/4-inch strips

Steps:

Adjust oven rack about 5 inches from heating element and set oven to broil.
Whisk eggs, half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl until combined. Stir in 1/4 cup cheese.
Microwave spinach in large microwave-safe bowl, covered with plastic wrap, on high power until wilted, about 90 seconds. Transfer spinach to clean dish towel and squeeze out excess liquid.
Microwave potatoes in now-empty bowl, covered with plastic wrap, on high power until tender, about 5 minutes.
Meanwhile, fry bacon in medium nonstick ovensafe skillet over medium heat until crisp, about 6 minutes. Transfer bacon to plate lined with paper towel and pour off all but 1 tablespoon fat from skillet.
Add potatoes to skillet and cook until golden brown, about 5 minutes.
Add spinach, bacon, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes.
Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds.
Sprinkle remaining cheese over top.
Broil until surface is spotty brown, 3 to 4 minutes (eggs should be slightly wet and runny inside). Remove from oven and let stand 5 minutes to finish cooking.
Slide frittata onto platter and cut into wedges.

Nutrition Facts : Calories 437.9, Fat 29.3, SaturatedFat 9.8, Cholesterol 556, Sodium 499.9, Carbohydrate 20.4, Fiber 2.5, Sugar 1.9, Protein 22.8

Tips:

Choose fresh, high-quality ingredients: The better the ingredients, the better the frittata will be. Look for fresh spinach, firm potatoes, and high-quality bacon.
Don't overcook the potatoes: The potatoes should be tender but still have a little bit of bite to them. If you overcook them, they will become mushy and the frittata will be less flavorful.
Use a nonstick skillet: This will help prevent the frittata from sticking and make it easier to flip.
Cook the frittata over medium-low heat: This will help it cook evenly and prevent the bottom from burning.
Flip the frittata carefully: Once the bottom is golden brown, carefully flip the frittata using a spatula. Be careful not to break it up.
Serve the frittata warm or at room temperature: The frittata can be served immediately, or it can be cooled and served later. It is also delicious the next day.

Conclusion:

This spinach, potato, and bacon frittata is a delicious and versatile dish that is perfect for breakfast, lunch, or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. With a few simple tips, you can make a perfect frittata every time. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!