Hearty Spinach Frittata

5 from 11 votes

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.

Prep Time5

Cook Time45

Cooling Time5

Total Time50

Course: Breakfast

Cuisine: American

Servings:

Calories: 283kcal

Author: Amanda Mason

Ingredients

½ lb bacon
2 cups diced butternut squash
1 cup diced onion
8 ounces fresh baby spinach
1 teaspoon chopped sage
10 large eggs
¼ cup whipping cream
½ teaspoon garlic powder
½ teaspoon pepper
¾ teaspoon kosher salt
1 cup shredded cheese

Instructions

Preheat the oven to 375°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 cook.
After a couple minutes, flip the bacon over using tongs and check how each piece is cooking. Expert Tip: Pieces are likely to cook unevenly so you may need to move them around in the pan. Allow the bacon to cook for another 2-3 minutes and check for doneness, removing pieces that are done placing them 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.
Chop the bacon into small pieces using a sharp knife and cutting board. Set aside.
To prepare the egg mixture, crack eggs into a large bowl and the add garlic powder, 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 saute. The spinach will start wilting fast and should finish wilting in less than 5 minutes.
Once the spinach has wilted, add in the bacon pieces and stir to combine so that the spinach, butternut squash, and bacon are in an even layer in the pan.
Pour the egg mixture over the veggies and bacon. The mixture won’t completely cover the vegetables and bacon. If necessary, poke any vegetables peeking out back underneath the egg mixture using a fork.
Place the pan in the oven and cook for 20 minutes, or until a toothpick inserted in the middle comes out clean. You want to ensure there is no liquid on the toothpick. Let the frittata cool for 5-7 minutes before slicing and serving.
Expert Tip: 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.

Notes

If you're looking to make this an even healthier frittata recipe, use only the egg whites. This will cut down on the fat intake.
I've made this recipe with a variety of different types of cheese like mozzarella and mild cheddar, but I find that the Italian Cheese blend tastes the best. When measuring the shredded cheese, make sure you use a heaping cup.
You'll need half a pound of chopped butternut squash for this frittata. Make sure the 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.
When making this spinach frittata, you can add and/or substitute any vegetable you like. I love adding asparagus, fresh mushrooms, and even broccoli to this egg frittata.

Nutrition