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There’s something undeniably beautiful about a Frittata—simple ingredients coming together in one pan to create something soft, golden, and quietly perfect. This one’s filled with crispy bacon, sweet peppers, creamy feta, and sun-dried tomatoes, gently held together by tender eggs and a hint of cream.
It’s the kind of dish you make for slow mornings, late lunches, or someone you love. Warm, delicate, and meant to be shared.
The Beauty In Simplicity
A good Frittata feels like a quiet kind of luxury—uncomplicated, but deeply comforting. This one works because every bite gives you balance: the saltiness of bacon, the sweetness of bell peppers, the creaminess of feta, and the brightness of sun-dried tomatoes.
The eggs bake up light and tender, never rubbery, and everything comes together in one pan with barely any fuss. It’s elegant without trying too hard—and that’s what makes it magic.
The Heart Of This Frittata
This isn’t just any egg dish—it’s tender, savory, and layered with flavor. Here are the stars that make this Frittata quietly unforgettable:
- Eggs – Soft, fluffy, and full of comfort—they’re the heart of it all.
- Bacon – Crisp little bites of salt and love, folded right in.
- Red pepper & onion – Sweet, soft, and cooked down until perfectly tender.
- Feta & sun-dried tomatoes – Creamy, briny, and bright—because she has layers.
- Spinach – Light and earthy, to bring it all into balance.
Note: Find the full list of ingredients and measurements in the Recipe Card.
Soft Mornings Start Like This
This is one of those recipes that comes together slowly, lovingly, and all in one pan. Here’s how to make the perfect Frittata:
- Whisk The Eggs. Crack the eggs into a bowl and whisk with milk, salt, and pepper until smooth and airy.
- Cook The Bacon. Add diced bacon to a skillet and cook until golden and crisp.
- Sauté The Veggies. Add chopped onion and bell pepper to the pan. Cook until soft and tender.
- Add The Greens & Feta. Stir in spinach until wilted, then scatter in sun-dried tomatoes and feta.
- Pour In The Eggs. Pour the whisked egg mixture over everything. Gently shake the pan and cook until the edges begin to set.
- Bake Until Golden. Transfer to the oven and bake until puffed, golden, and just set in the center.
This Frittata is soft, elegant, and satisfying on its own—but pair it right and brunch gets unforgettable. For gently spiced coziness, try my Chai Apple Muffins with tender apple and warm chai. Craving sweet simplicity? My Banana & Blueberry Chocolate Chip Muffins bring fluffy, fruity goodness with melty chocolate.
For a low-carb, savory complement, the Cauliflower Hash Brown Egg Cups offer crisp nests holding perfectly runny eggs—delicate, golden, and quietly perfect alongside your Frittata. In a spicy mood, add my Buffalo Chicken Deviled Eggs, tangy bites that bring a little heat to the plate. All simple, all charming, all brunch-ready together.
FAQs
Absolutely. Swap in zucchini, mushrooms, cherry tomatoes—or use goat cheese, mozzarella, or cheddar. This recipe is flexible and forgiving.
Yes—just leave out the milk or use your favorite plant-based alternative, and skip the cheese or use a dairy-free version.
A 10-inch (25 cm) oven-safe skillet works best. If your pan is smaller, the frittata will be thicker and may need more time to cook through.
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Frittata Recipe
Equipment
- 10-inch (25cm) oven-safe non-stick skillet or cast-iron pan
Ingredients
- 8 large eggs
- 1/4 cup milk any kind works, whole or skim
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 oz bacon diced
- 1 cup medium onion finely chopped
- 1 cup red bell pepper capsicum, diced
- 1 cup fresh baby spinach roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
- 2 tbsp fresh chives finely chopped (for garnish, optional)
Instructions
- Preheat your oven to 340°F (170°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- Fry bacon in your 10-inch oven-safe skillet over medium heat. Remove once crispy and set aside.
- In the same pan, fry the chopped onion and red bell pepper in the remaining bacon grease. fry for 5-7 minutes, or until the vegetables are softened.
- Stir in the chopped baby spinach and cook for another 1-2 minutes, until it wilts down
- Evenly scatter the crumbled feta cheese, chopped sun-dried tomatoes, and diced crispy bacon over the sautéed vegetables in the skillet.
- Pour the whisked egg mixture over the vegetables, feta, and sun-dried tomatoes in the skillet. Gently shake the pan to ensure the egg mixture is evenly distributed.
- Cook on the stovetop for 3-5 minutes, or until the edges of the frittata begin to set but the center is still liquid.
- Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, golden brown, and set in the center. A knife inserted into the center should come out clean.
- Remove the frittata from the oven and let it rest in the skillet for a few minutes before sliding it onto a cutting board. Garnish with fresh chives, if using.
- Slice into wedges and serve warm or at room temperature.
Notes
- Use A Non-Stick, Oven-Safe Skillet: A 10-inch pan is ideal. Cast iron works beautifully, but a good non-stick will keep things extra gentle.
- Don’t Overwhisk The Eggs: A light hand keeps the texture soft and custardy—not spongy.
- Let It Cool Slightly Before Slicing: This helps the frittata set and makes slicing clean and easy.
- It’s Even Better The Next Day: Frittata keeps well in the fridge and can be enjoyed cold or gently reheated.
- Make It Yours: Swap in mushrooms, zucchini, goat cheese, or herbs you love. It’s flexible, forgiving, and always lovely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
