Loaded Baked Frittata
Updated September 12, 2018
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 large eggs
½ cup whole milk
Kosher salt and black pepper
½ cup finely diced bacon
1 cup diced onion (from 1 small onion)
2 cups diced red or orange bell peppers (from 2 peppers)
1 (5-ounce) package baby spinach
4 ounces fresh goat cheese
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 265 milligrams cholesterol; 225 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 15 grams fat; 2 grams fiber; 502 milligrams sodium; 15 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and ½ teaspoon pepper until smooth. Set aside.
- Step 2
Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
- Step 3
Add onion, peppers and ½ teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
- Step 4
Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
- Step 5
Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn’t jiggle. Cool on a rack for about 10 minutes.
- Step 6
Cut into wedges to serve warm or at room temperature.
To make into sandwiches, slide the frittata onto a cutting board. Cut to match the dimensions of your bread, trimming the rounded edges if needed. Sandwich between the bread and serve immediately or wrap tightly in foil, plastic wrap, or wax paper to pack for lunch. A sandwich assembled in the morning should be eaten by lunch.
Private Notes
Comments
I find that the comments of a dish being overly salted is often due to not reading the recipe correctly. I say this respectfully. It's just that folks sometimes don't notice that the recipe calls for kosher salt, meaning the measurement is for coarse salt, not the typical fine kitchen salt.
Any chance I could double this to make for a crowd? And bake in a glass Pyrex baking dish? Will definitely try the original...never seem to have time for a decent breakfast and this sounds like the answer!
I bake at 325 until frittata puffs up and middle is set (no brown). It's just my preference, but I find the egg texture to be more custardy this way, vs rubbery cooked at 325 vs 375/400 until brown as some recipes suggest. I love the versatility of a fritatta and make with whatever we have on hand for a quick dinner (leftover ham, potatoes, brussels sprouts, whatever cheeses and dairy is on hand). They are always delicious and make excellent leftovers for dinner, breakfast and lunch!
Great recipe, I had Kale and cherry tomatoes from the garden, so substituted blanched kale for the spinach and placed the tomatoes evenly. They are delish, but watch out for them, they are molten!
I had an abundance of eggs and decided to make this. I also decided I would only use ingredients I had on hand: smoked salmon instead of bacon, shallot instead of onion, basil instead of spinach, and an entire bag of frozen slivered mixed peppers from Trader Joe’s. Delicious!
I used a frozen mushroom blend from Trader Joe’s that was quite a delicious in addition to ham, broccoli, and yellow peppers. With a handful of cherry tomatoes and fresh basil on top, it was quite appealing and delicious. I look forward to the leftovers!