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Bacon-Spinach-Feta Frittata

This Bacon-Spinach-Feta Frittata is a hearty, wholesome breakfast packed with crispy turkey bacon, fresh spinach, and tangy feta cheese. Simple, delicious, and perfect for any morning!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Baked, Easy, Gluten-Free, Protein-Packed, Quick
Servings: 4 servings

Ingredients

  • 6 large eggs
  • 1 cup fresh spinach chopped
  • 1/2 cup feta cheese crumbled
  • 1/2 cup turkey bacon cooked and chopped
  • 1/4 cup milk
  • 1/4 cup onion finely chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

Prepare the Ingredients

  • Chop the fresh spinach and finely dice the onion. Cook the turkey bacon in a skillet over medium heat until crisp, then chop into bite-sized pieces. Preheat your oven to 375°F (190°C).

Sauté Onions and Spinach

  • Heat olive oil in an oven-safe skillet over medium heat. Add chopped onion and sauté until translucent and fragrant, about 3-4 minutes. Add chopped spinach and cook until wilted, about 2 minutes.

Whisk the Eggs and Milk

  • In a medium bowl, whisk together 6 large eggs and 1/4 cup milk until smooth and slightly frothy. Season with salt and pepper to taste.

Combine and Cook

  • Pour the egg mixture over the sautéed spinach and onions in the skillet. Sprinkle cooked turkey bacon and crumbled feta cheese evenly on top. Cook undisturbed on the stovetop for 2-3 minutes until edges begin to set.

Bake the Frittata

  • Transfer skillet to the preheated oven. Bake for 12-15 minutes until the frittata is fully set and slightly golden on top. Check doneness by inserting a knife or toothpick into the center; it should come out clean.

Serve and Enjoy

  • Remove from oven and let cool for a few minutes to firm up. Slice into wedges and serve warm or at room temperature.

Equipment

  • Oven-safe skillet
  • Stovetop
  • Oven
  • Mixing Bowl

Notes

  • Use an oven-safe skillet like cast iron for easy stovetop to oven transition.
  • Cook turkey bacon until crisp for added crunch.
  • Wilt spinach just enough to preserve color and nutrients.
  • Whisk eggs and milk vigorously for fluffier texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.