Spinach and bacon frittata is one of those recipes that works for breakfast, brunch, and even a quick weeknight dinner. Packed with crispy bacon, fresh spinach, and creamy gouda, it comes together in a single cast iron skillet in under 30 minutes. I love how it delivers real protein and flavor without a long list of complicated steps.
The first time I made this on a Sunday morning, my kids kept circling the kitchen asking what smelled so good. That smoky bacon mixed with melted gouda and wilted spinach is a combination that just fills the whole house. What I love most about this spinach bacon frittata is that you can throw it together with whatever is in your fridge and it always turns out satisfying and hearty. Grab your apron!
Table of Contents
Ingredients for Spinach Bacon Frittata
I always use thick-cut bacon for this recipe because it holds up beautifully during cooking and adds a satisfying chew to every bite. In my experience, freshly shredded gouda melts far better than pre-packaged shredded cheese, giving you that smooth, creamy texture throughout. Have everything prepped and ready before you start since this recipe moves quickly once you are at the stove.
- 4 strips thick-cut bacon (chopped) – I recommend thick-cut for better texture and richer flavor
- 1/2 cup red onion (chopped)
- 9 large eggs
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup whole milk – My preference is whole milk for a creamier, more tender egg texture
- 4 cups fresh spinach (packed)
- 1 clove garlic (minced)
- 1/3 cup green onion, chopped (reserve 1 tablespoon for garnish)
- 1 cup gouda cheese (freshly shredded) – Pro tip: let the cheese come to room temperature for easier, more even melting
Step-by-Step Instructions
I recommend prepping all your ingredients before turning on the stove. This recipe moves fast and having everything ready makes the whole process smooth and stress-free.
Step 1: Preheat your broiler and move the oven rack to about 5 inches from the flame. This setup is key since the frittata finishes under the broiler for that golden, set top.
Step 2: In an 11-inch cast iron skillet over medium heat, cook the chopped bacon for about 2 minutes. Add the chopped red onion and continue cooking until the bacon is crispy and the onion is soft and translucent, about 5 to 7 minutes. The kitchen will smell incredible at this point.
Step 3: Meanwhile, crack the 9 eggs into a large mixing bowl. Add the salt, pepper, and whole milk. Whisk everything together until fully combined and slightly frothy. Set aside.
Step 4: Remove the bacon and onion to a paper-towel-lined plate. Pour out most of the bacon grease, leaving about 1 tablespoon in the pan for flavor and to prevent sticking.
Step 5: Add the packed spinach to the skillet and cook over medium heat, stirring for about 1 minute until it starts to wilt. Add the minced garlic and cook just until fragrant and lightly golden. Be careful not to burn the garlic as it turns bitter fast. Spread the spinach evenly across the pan.
Step 6: Scatter the bacon and onion mixture evenly over the spinach. Sprinkle the green onions on top, then add the shredded gouda evenly across the surface. Pour the egg mixture gently over everything. Cook uncovered over medium heat for 6 to 7 minutes, until the edges are visibly set but the center still jiggles slightly.
Step 7: Using oven mitts, transfer the skillet to the preheated broiler. Broil for 2 to 3 minutes until the top is golden brown and fully set. Do not walk away. The broiler works fast and you want a golden top, not a burnt one. Remove and let rest for 1 to 2 minutes before slicing.
Best Sides to Serve with Spinach Bacon Frittata
This savory frittata pairs wonderfully with sides that add freshness, crunch, or a little sweetness to balance the rich, smoky flavors.
Mushroom Spinach Scrambled Eggs: If you are building a full brunch spread, our Mushroom Spinach Scrambled Eggs make a lighter egg-based companion that highlights the same spinach flavor in a completely different way.
Avocado Toast: Creamy avocado toast is a natural partner for this frittata. The cool, buttery avocado cuts through the richness of the bacon and gouda beautifully. Check out our Avocado Toast for a simple, satisfying pairing.
Mediterranean Scrambled Eggs: For a brunch table with variety, our Mediterranean Scrambled Eggs bring bright flavors from feta and herbs that complement the smoky, cheesy frittata perfectly.
Cheesy Ham and Broccoli Frittata: Love the frittata format? Our Cheesy Ham and Broccoli Frittata is a wonderful variation that uses a different protein and vegetable combo, great for meal prepping two frittata styles at once.
Sun-Dried Tomato and Spinach Egg Biscuits: For a grab-and-go side that shares the same spinach and egg theme, our Sun-Dried Tomato and Spinach Egg Biscuits are a crowd-pleasing addition to any brunch spread.
Chickpea Feta Avocado Salad: A fresh, protein-rich salad alongside this frittata makes for a well-rounded meal. Our Chickpea Feta Avocado Salad adds color, crunch, and nutritional balance to the plate.
How to Keep and Serve Your Frittata
Let the frittata cool completely before slicing and storing. Transfer leftovers to an airtight container and refrigerate for up to 3 to 5 days. You can also freeze individual slices in freezer-safe bags for up to 3 months, making it a great option for weekly meal prep.
To reheat, I recommend warming slices in a skillet over low heat for 2 to 3 minutes per side. This keeps the eggs from turning rubbery, which is the most common issue when microwaving. If you do use the microwave, heat in 30-second intervals at 50 percent power and cover loosely to retain moisture.
Pro tip: this spinach bacon frittata tastes just as good at room temperature as it does hot. That makes it ideal for potlucks, picnics, or packed lunches. Slice it into wedges and serve with a simple salad for a complete and satisfying meal any time of day.
Frequently Asked Questions
Can I swap the gouda for a different cheese?
Yes, gouda can be replaced with gruyere, sharp cheddar, or fontina. Each gives a slightly different flavor profile but all melt beautifully and pair well with the bacon and spinach.
Do I need a cast iron skillet to make this frittata?
A cast iron skillet is ideal because it goes safely from stovetop to broiler. If you do not have one, use any oven-safe skillet rated for broiler use. Avoid non-stick pans with plastic handles as they cannot go under the broiler.
How do I know when the frittata is done under the broiler?
The top should look golden brown and the center should no longer jiggle when you gently shake the pan. If the center still looks wet, give it another 30 to 60 seconds but watch it closely to avoid overcooking.
Conclusion
This spinach bacon frittata is the kind of recipe you will keep coming back to because it is fast, flexible, and genuinely delicious. Crispy bacon, melted gouda, and tender spinach come together in one skillet with almost no effort. It works for breakfast, brunch, or dinner, and leftovers reheat beautifully all week. Give it a try this weekend and see just how easy a homemade frittata can be.
Spinach Bacon Frittata
Ingredients
Equipment
Method
- Preheat your broiler and move the oven rack to about 5 inches from the flame.
- In an 11-inch cast iron skillet over medium heat, cook the chopped bacon for about 2 minutes. Add the chopped red onion and continue cooking until the bacon is crispy and the onion is soft, about 5 to 7 minutes.
- Meanwhile, whisk together the eggs, salt, pepper, and whole milk in a large mixing bowl until combined and slightly frothy. Set aside.
- Remove the bacon and onion to a paper-towel-lined plate. Pour out most of the bacon grease, leaving about 1 tablespoon in the pan.
- Add the packed spinach to the skillet and cook over medium heat, stirring for about 1 minute until wilted. Add the minced garlic and cook until just fragrant and lightly golden, about 1 minute. Spread the spinach evenly across the pan.
- Scatter the bacon and onion evenly over the spinach. Sprinkle the green onions and shredded gouda on top. Pour the egg mixture evenly over everything. Cook uncovered over medium heat for 6 to 7 minutes until the edges are set.
- Using oven mitts, carefully transfer the skillet to the preheated broiler. Broil for 2 to 3 minutes until the top is golden brown and the center is fully set. Watch closely and do not walk away.
- Remove from the broiler and let rest for 1 to 2 minutes before slicing and serving. Garnish with reserved green onions if desired.
