Frittata Recipe
A tender, oven-baked frittata filled with bacon, veggies, feta, and sun-dried tomatoes—simple, flavorful, and perfect for any time of day.
Servings: 7 servings
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
Little Things That Make It Better
- 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
Calories: 159kcal | Carbohydrates: 7g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 224mg | Sodium: 635mg | Potassium: 354mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1588IU | Vitamin C: 34mg | Calcium: 117mg | Iron: 2mg