Best 2 Spinach Bacon And Potato Frittata Recipes

Indulge in a delightful culinary experience with our versatile Spinach, Bacon, and Potato Frittata. This delectable dish, hailing from the Italian culinary repertoire, offers a symphony of flavors and textures that will tantalize your taste buds. Picture tender spinach, crispy bacon, and hearty potatoes, all harmoniously united within a golden-brown egg custard.

Our meticulously curated collection of frittata recipes caters to a range of dietary preferences and cooking styles. Whether you're a vegetarian seeking a meat-free option or a bacon aficionado craving a savory indulgence, we have a recipe tailored to your desires. For those with dietary restrictions, we present a gluten-free variation that maintains the dish's integrity without compromising on taste. Additionally, we share a time-saving recipe for those on the go, utilizing pre-cooked bacon and frozen potatoes to streamline the cooking process.

Each recipe is meticulously explained with step-by-step instructions, ensuring success even for novice cooks. Detailed ingredient lists and precise cooking times guarantee consistent results, while captivating images provide visual inspiration. So, prepare to embark on a culinary adventure with our Spinach, Bacon, and Potato Frittata recipes, a versatile dish that promises satisfaction with every bite.

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:

Use fresh spinach for the best flavor. If you only have frozen spinach, thaw it and squeeze out as much water as possible before using.
Cook the bacon until it is crispy. This will give the frittata a nice smoky flavor.
Use a good quality cheese. A sharp cheddar or Gruyère will give the frittata a rich, flavorful taste.
Don't overcook the frittata. It should be cooked until the eggs are just set, but still slightly soft in the center.
Serve the frittata warm or at room temperature. It can also be served cold, but it is best when served warm.

Conclusion:

This spinach, bacon, and potato frittata is a delicious and easy-to-make breakfast, lunch, or dinner. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this frittata a try. You won't be disappointed!