This Hearty Spinach Frittata is a comforting breakfast straight from the oven. Made with veggies, bacon, and cheese and using just a cast iron skillet, it’s an easy recipe for either Christmas morning or any lazy weekend.
Hello everyone! My name is Taryn and I run a gluten free recipes blog at Hot Pan Kitchen. I’m so excited to be here sharing this awesome recipe with you and wanted to thank Amanda for letting me come do so!
I love recipes that only require one pan to make them – less dirty dishes! This Spinach Frittata recipe fits that bill and is great for a weekend morning. Let’s get into it!
- Butternut Squash
- Fresh Baby Spinach
- Heavy Whipping Cream
- Garlic Powder
- Ground Pepper
- Kosher Salt
- Italian Blend Shredded Cheese
Step by Step How to Make this Spinach Frittata Recipe
The first part is simple – turn the oven on to 375 degrees F. Next pick out the pan you’ll use. For this recipe you’ll want to use a pan that can go both on the stove and in the oven – I like to use a cast iron skillet. Put the pan over medium heat on the stove and place the bacon in it in a single layer. There might be a little overlap, but that’s okay. You’ll probably want to cover it with a piece of aluminum foil to minimize splatter.
After a couple of minutes flip the bacon over to check how it’s cooking. It may not cook evenly in the pan – if that’s the case, just rotate the bacon pieces around in the pan to get more even cooking. Once done, place the bacon on a plate with a paper towel to sop up any grease, but leave a couple tablespoons of grease in the pan to cook up the veggies!
Toss the butternut squash in the pan to cook for 5 minutes, then add in the diced onion and cook for 8 minutes.
While the veggies are cooking away, make the egg mixture and prep the cooked bacon. First crack the eggs into a large bowl and add in the heavy whipping cream, garlic powder, ground black pepper, and kosher salt. Whisk to combine, then add in the heaping cupful of shredded Italian cheese blend and stir gently to incorporate. For the bacon, just chop it into smaller pieces to make for easy eating.
After cooking the veggies, add the chopped sage and cook for another 2 or so minutes, until the butternut squash can be easily pierced with a fork. Then add in the spinach. This will look like a LOT of spinach in the pan, but after a minute or two of cooking it will wilt down to much, much less.
Once the spinach is wilted, add in the bacon pieces and stir it around to make an even layer.
Pour the egg mixture over the veggies and bacon. The mixture won’t completely cover the veggies and bacon, though you’ll want to poke any large pieces peeking out back into the mixture.
Place the pan in the oven and cook for 20 minutes, until a toothpick inserted in the middle comes out clean. Let the frittata cool for 5 to 10 minutes before serving.
Tips for Making this Hearty Spinach Frittata
- Make sure your butternut squash pieces are cut small, otherwise they’ll take longer to cook.
- If you’re short on time you can buy pre-cut butternut squash, though you may need to cut it into smaller pieces.
- Depending on what you have available, you can replace the butternut squash with something different like acorn or kabocha squash.
Looking for More Recipes?
If you need more gluten free breakfast ideas to start your day off right, check these recipes out – they’re sure to fill you up!
If you try out this Butternut Squash Frittata recipe then don’t forget to rate the it and let me know how it went in the comments below!
This Hearty Spinach Frittata is a comforting breakfast straight from the oven. Made with veggies, bacon, and cheese and using just a cast iron skillet, it's an easy recipe for either Christmas morning or any lazy weekend.
- 1/2 lb bacon 8-10 thick slices
- 2-2.5 cups diced butternut squash about half of a one pound squash
- 1 cup diced onion
- 8 ounces fresh baby spinach
- 1 tsp chopped sage
- 10 eggs large
- 1/4 cup whipping cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3/4 teaspoon kosher salt
- 1 cup Italian blend shredded cheese a heaping cup
Turn the oven to 375 degrees F.
Heat an oven-safe pan (like a cast iron skillet) over medium heat.
Place the bacon in the pan in a single layer and cover with a piece of aluminum foil to cook and reduce splatter.
- After a couple minutes, flip the bacon over and check how each piece is cooking. Pieces are likely to cook unevenly so you may need to move them around in the pan. Cook for another 2-3 minutes and check for doneness, removing pieces that are done onto a plate lined with a paper towel.
Once all bacon slices are done cooking, drain the grease and leave about 2 tablespoons of it in the pan.
- Place diced butternut squash in the pan and cook for 5 minutes.
Next place the diced onion in the pan and cook for 8 minutes, stirring occasionally. While the vegetables are cooking, finish prepping the bacon and putting together the egg mixture.
- First chop the bacon into small pieces using a sharp knife and cutting board.
For the egg mixture, crack eggs into a large bowl and add garlic power, pepper, and kosher salt. Whisk until well combined, then add in the shredded cheese and mix gently to incorporate.
- After the 8 minutes are up, add the chopped sage into the pan with the onions and squash and cook for another 1 to 2 minutes, until the butternut squash is soft when poked with a fork.
- Add the spinach to the pan and do your best to mix it about. It will start wilting fast and should finish wilting in less than 5 minutes.
- Once the spinach is wilted, add the bacon pieces and mix to combine. Make a nice even layer with the filling then pour the egg mixture evenly in the dish. If necessary, poke any vegetables peeking out back underneath the egg mixture. The vegetables and bacon won’t be completely covered, but will be mostly covered.
- Let the frittata cook over low heat for 3 or 4 minutes, then slide it in the oven and cook for 20 minutes. Once the timer goes off, use a toothpick to check if it’s done (insert it into the middle of the frittata and if it comes out without any gooey egg bits, it’s done). If it’s not done, put it back in the oven for another 3-4 minutes. Continue checking the frittata until a toothpick inserted in the middle comes out clean. Let it cool for 5 to 10 minutes before serving.
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